Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, brenda's butternut squash lasagna. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Brenda's Butternut Squash Lasagna is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Brenda's Butternut Squash Lasagna is something which I’ve loved my entire life.

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. It is helpful to use a mandoline, but a long slicing knife will also work.

To begin with this recipe, we have to first prepare a few components. You can have brenda's butternut squash lasagna using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Brenda's Butternut Squash Lasagna:

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

This dish is easy to make ahead and perfect for busy weeknights or weekend family meals. And it would make a delicious addition to any. Instead of making it a "lasagna," I put the squash in the bottom, then the ricotta mix, then the meat, then the mozzarella and parm on top. This Roasted Butternut Squash and Spinach Lasagna is the perfect baked pasta for cozy November and December nights with family and friends.

Instructions 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.

Beautiful layers of seasonal butternut squash, creamy buttery béchamel sauce, spinach, and lasagna noodles, all come together in this vegetable-focused lasagna. My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Season with salt and pepper and top with half the spinach, a third of the mozzarella, and about ¾ cup white sauce. Butternut Squash Lasagna, an impressive vegetarian meal for guests.

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