Roasted Butternut Squash….
Fresh Baby Spinach…
Cheese, Cheese, and just a little more Cheese….
O. M. G!
This might seriously be the most delicious thing I have ever made…
Roasted Butternut Squash and Spinach Lasagna.
(Either that or I was just totally craving butternut squash…. which I was… but still…)
I may have added a bit more cheese (because… well…. just because…) and Jodi’d it up a teensy bit, but Jenna totally gets the credit for sharing this amazingness!!!
This is one of those recipes where you kinda moan in delight after each bite. (Well – at least I did!) Hubby absolutely loved it too. A LOT!
And when I shared some with my son, Nick – he called it “ridiculous!”
I think this might just be my absolute favorite lasagna recipe ever, and I can’t wait to make it again and share for company or a potluck or party.
Okay – I think I’ve told you enough how much I loved this. Now – please – go make it – and tell me it isn’t so!
Roasted Butternut Squash & Spinach Lasagna
- 6 Barilla Oven Ready Lasagna Pasta Sheets
- 1 Butternut Squash, cubed
- 3-4 cloves garlic, minced
- Salt & Pepper
- 1/4 tsp ground ginger
- 3 Tbsp olive oil
- 1/2 cup chopped pepperoni slices
- 2-3 cups fresh baby spinach
- 2 cups ricotta cheese
- 6 oz (4 thick slices) fresh Mozzarella cheese
- 1/4 cup freshly grated Parmigiano Reggiano cheese
Parmesan Cream Sauce
- 3/4 cup half and half
- 1/4 cup white wine
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup freshly grated Parmigiano Reggiano cheese
Place cubed butternut squash on a baking stone/sheet and sprinkle with salt, pepper, ginger, and minced garlic. Roast at 425 degrees F for 20 mins.
Place chopped pepperoni slices on a paper towel or napkin lined plate and microwave on high for 20 seconds to render the fat.
Prepare sauce by combining butter, milk and wine (or water) in a small sauce pan over medium-high heat. Bring to a boil. Briskly whisk in flour until incorporated and thickened. Stir in 1 cup Parmigiano Reggiano.
Spread about 1/4 sauce on the bottom of 9×9 square baking dish. Place two lasagna sheets side by side on top of sauce. Layer half of the roasted butternut squash on top, followed by half of the fresh spinach, half of ricotta, a sprinkle of salt and pepper, and half of the pepperoni. Top with another 1/4 of sauce and repeat layers.
Top with remaining 2 sheets of lasagna and spread with remaining sauce. Add sliced mozarella cheese and a few reserved pieces of pepperoni. Finally top with 1/4 cup Parmigiano Reggiano.
Bake in 350 degree F oven uncovered for 30 minutes, or until hot and browned and bubbly. Let set for 10 minutes before serving. Enjoy!
Cheers & Hugs,