Steps to Make Speedy Brenda's Butternut Squash Lasagna

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Ultimate Brenda's Butternut Squash Lasagna. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Brenda's Butternut Squash Lasagna, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brenda's Butternut Squash Lasagna delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Brenda's Butternut Squash Lasagna is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Brenda's Butternut Squash Lasagna estimated approx 45 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Brenda's Butternut Squash Lasagna using 11 ingredients and 9 steps. Here is how you cook it.

Make a great meal by itself or as a side dish. I served mine with pork chops. You can also add some browned ground sausage as a layer for those that are meat lovers. Enjoy!

Ingredients and spices that need to be Make ready to make Brenda's Butternut Squash Lasagna:

1. 1 large butternut squash
2. 4 tbsp olive oil
3. 1 small sweet onion
4. 3 clove garlic, sliced
5. 4 cup spinach
6. 15 oz skim ricotta
7. 2 tbsp fresh sage, chopped
8. 1/4 tsp nutmeg (or ginger)
9. 1 kosher salt
10. 1 fresh ground pepper
11. 1/3 cup skim mozzarella, grated

Steps to make Brenda's Butternut Squash Lasagna

1. Preheat oven to 350°. Lightly grease casserole dish with non stick spray.
2. Prepare squash noodles: Peel, halve and seed the squash. Cut off the lower third of the squash (the part where the seeds have been removed) and reserve for another use. Slice the neck of the squash into long strips that resemble wide lasagna noodles, about 1/8 inch thick. It is helpful to use a mandoline, but a long slicing knife will also work. (I cut mine into small slices to make it easier to handle, they tend to break apart if boiled too long)
3. Bring a large pot of salted water to a boil. Cook the squash noodles until they are slightly tender, 4-5 minutes, then gently remove the noodles with a slotted spoon.
4. Prepare the spinach: Heat 1 tablespoon of the olive oil in a large saute pan. Add onions and cook till translucent, 4-5 minutes. (I used season blend, which is a bag of chopped onions, red bell peppers & celery already chopped.) Add garlic and cook till fragrant, 1 minute more. Add the spinach in batches, allowing it to cook down before adding more. Cook until all spinach is wilted, 5-6 minutes. (I only used about 3 cups of spinach)
5. In a medium bowl, mix ricotta with nutmeg and sage. (I didn't have nutmeg so I used 1/4 tsp ginger instead)
6. Cover the bottom of the prepared dish with a layer of squash. Top with a third of the ricotta any gently spread it evenly.
7. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Top with half the spinach mixture.
8. Continue layering, and finish with a layer of squash, ricotta and a final drizzle of olive oil. Top with the mozzarella cheese.
9. Bake until filling is bubbly and the mozzarella is golden brown, 35-40 minutes Let cool slightly before serving to let the layers set.

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