Butternut Squash Lasagne With Spinach and Ricotta


1 Butternut Squash
2 Tbsp. Extra Virgin Olive Oil
½ Cup Onions-small diced
2 Cups Fresh Spinach
1 ½ Cups Ricotta Cheese
8 Lasagna Noodles-boiled in salted water until tender, drained, cooled
2 Cups    Heavy Whipping Cream
¾ Cup Freshly Grated Parmesan Cheese
To Taste Salt and Black Pepper

Preheat oven to 350°f. Split the butternut squash in half lengthwise, scoop out the seeds and place the squash cut side down on a greased baking sheet. Bake in the oven for about 45 minutes or until very tender. Flip over, let cool and scoop out the pulp.

In a saute pan over medium heat add the olive oil and onions. Cook for about 2 minutes or until light golden, add the spinach leaves, toss and cook until wilted. Season to taste with salt and pepper. Reserve.

Lay out the cooked lasagna noodles and divide the spinach among the noodles. Add a layer of the cooked squash and ricotta cheese. Roll each lasagna noodle up. Place in a greased baking dish, add a few tablespoons of water and cover with foil. Bake in the oven for about 20 minutes or until hot.

Meanwhile prepare the sauce by bringing the heavy cream to a boil in a saucepan. Reduce until about half of the cream remains. Gradually whisk in the Parmesan cheese and season to taste with salt and black pepper. Serve with the squash lasagna and enjoy!

Lincoln Culinary Institute’s Website: www.lincolnculinary.com

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