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Wednesday, December 12, 2012

Pumpkin, Spinach and Squash Lasagna




Looking for a delicious vegetarian dish you can make ahead? This lasagna I just made is super easy, tasty and healthy all in one! Try it out and share your comments with me under this posting :)

Spinach, Pumpkin and Squash Lasagna
(Serves 6-8)

1 large butternut squash, peeled and cubed
1 box oven-ready lasagna sheets
1 box frozen spinach 
1 bag frozen creamed spinach 
1 container low-fat ricotta 
1 bag mozzarella cheese 
1 tbsp minced garlic
1 tsp onion powder 
1 can non-spiced pumpkin puree
3 tbsp plain cream cheese
1/2 cup panko bread crumbs
1 tbsp dried basil 
1 tbsp olive oil
Salt and pepper  

Preheat oven to 450 degrees. Add cubed butternut squash to cookie sheet and bake for 30-40 minutes,until softened. 
De-thaw both regular and creamed spinach. Add thawed spinach to large bowl, mixing in ricotta, 3/4 bag mozzarella, garlic, onion and salt and pepper to taste. Set aside. Mix pumpkin together with cream cheese and set aside. When squash is threw roasting, mash up, adding a small amount of water, salt and pepper. Meanwhile in a 6x8 casserole pan begin layer your lasagna pouring olive oil in bottom, then layer sheets of lasagna noodles, then pumpkin mixture, then spinach mixture, then noodles, then squash mixture. Top lasagna with any remaining spinach mixture and bake in the oven at 425 for 20 minutes. Remove from oven, top with remaining mozzarella, panko, basil and seasonings. Broil on low 10 minutes, then top off on a high broiler setting, browning the edges as shown in the photograph. 



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