Summer time Lasagna
Recently, I have started to integrate a more plant based diet into my families lifestyle. I am keen on the idea mainly because it is a major priority of mine to build a diverse lifestyle for my son. I know all families are different so it is important for me to help him develop a sense of that awareness to that. We have started small by making our meal plans a little different every week. Generally I try to make all the recipes I post meat or vegetarian friendly. We are all different of course so feel free to add whatever your family prefers into the mix!
This past week I have been seriously craving Italian food. With my post baby diet on point at the moment, I was trying to create something healthy yet still delicious. Enter Summer Time Lasagna!!
Butternut Squash Filling
- 1 cups butternut squash purée (about 1/3 of squash)
- 1/2 cup ricotta cheese
- 1/2 cup milk (or more, if needed)
- 1/4 + 1/8 teaspoon salt
- 1 cup cooked spinach (8 oz uncooked)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
pepper, to taste
- 10 oz lasagna noodles, cooked
- 1 and 1/2 cups mozzarella cheese (or more)
- 1 large “roll” of mozzarella
Preheat oven to 375 F.
Butternut Squash Filling:
For this filling, you will need to have pre-cooked butternut squash purée. Using food processor or blender, combine 2 cups of butternut squash purée with Ricotta cheese, and milk. Mix very well, taste and add more salt, if needed.
Mix together spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Blend, and taste. Now I am not big on salt and pepper. I know I am crazy I just like the natural flavors each pieces brings to the table! BUT if you feel like you need that little extra pow! then by all means add that salt and peppaaaa!!!
Cooking lasagna noodles:
Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. and lay on a separate cutting board or cooling rack.
Prepare a baking dish – I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with 2 tablespoons of olive oil. On the bottom of the dish lay cooked lasagna noodles without overlapping (I used 3 noodles). Spread 2/3rd of sauce on top of noodles. Sprinkle lightly with zucchini and top with sliced mozzarella pieces…
Spread another layer of noodles and top with of spinach filling. Top with cooked noodles. Layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
Spread the remaining tomato sauce and top one top of the lasagna and add in the rest of the mozzarella.
Cover the baking dish with foil and bake for 30 min. Remove foil and bake an extra 10 minutes.