Butternut Squash and Spinach Lasagna
Ingredients
Butternut Squash Filling:
- 2
cups butternut
squash puree (about half of squash)
- 1
cup ricotta cheese
- 1/2
cup milk (or more, if needed)
- 1/4
+ 1/8 teaspoon salt
- 1/4
teaspoon nutmeg
Spinach Filling:
- 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
Other Ingredients:
- 10
oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice
lasagna noodles)
- 1
and 1/2 cups mozzarella cheese (or more)
- 1/2
cup Parmesan cheese (on top)
- Italian
seasoning
- Paprika
- Basil
See full instructions on:
