As the nights warm up, so does your schedule. No time to cook a healthy meal while the sun is still up. Enjoy the spring weather with your family and friends by prepping this veggie lasagna dish up to two days before. Pop in the oven. Bake. Serve with a baby spinach salad, a glass of pinot and sit around your outdoor table while taking in the last nights before bug spray and citronella candles. Butter me up, it’s springtime in Texas.
Butternut Squash Lasagna
1 butternut squash
No-boil lasagna noodles
2 c ricotta cheese
2 eggs
1 3/4 c Parmesan cheese, grated
2 cloves of garlic, minced
2 tsp. salt
2 tsp. black pepper
1. Trim 1/4-inch off the top and bottom of the butternut squash. Pierced with fork, wrap in wet paper towel and microwave for 10 minutes to soften the outer shell. Use a vegetable peeler to remove outer shell, cut in half, remove seeds and cube. *
2. In a large pot, bring water to a boil. Cook squash until tender with a fork. Drain.
3. Using an electric mixer or food processor, blend together squash, eggs, ricotta, 3/4 c Parmesan, garlic, salt and pepper.
4. Preheat oven to 375 degrees. Butter a 9 x 13 inch baking dish. Place a layer of lasagna noodles on bottom. Using a spatula, spread a layer of squash and cheese puree over noodles. Sprinkle with remaining Parmesan cheese. Repeat until noodles reach the top of the baking dish. Bake for 1 hour.
*Feel free to roast the butternut squash seeds like pumpkin seeds. Recipe.
Garden dog, Betsy Leigh Baker.”
LBDujour 