vegetarian lasagna with butternut squash marinara
i don't have a photo of this one. we had friends over and it was devoured! thats the rewarding part of having people outside the fam eating over...watching them have seconds and loving it!
i had a couple cups of leftover butternut squash puree. i usually add pumpkin to my tomato sauce but needed to use this up. it was a really sweet and hearty addition to the marinara sauce. i also made a bechamel to thicken things up a bit. it was tasty and full of veggies and cheese! hopefully i can salvage a slice today to post a pic of it.
3 cup butternut squash puree
3 cup marinara sauce (i had homemade frozen in the freezer)
3 tbl unsalted butter
3 tbl unbleached ap flour
1 1/2 cups milk
pinch of nutmeg
1 yellow onion, minced
3 glc clvs, minced
2 bunches organic spinach, cleaned well and torn
4 lg zucchinis, cleaned and sliced
1 container fresh ricotta
1 cup fresh grated parmesan cheese
salt and pepper
pinch of nutmeg
3 cups mozzarella cheese, shredded
1 pkg, whole wheat flat lasagna noodles, (i use the no boil kind)
combine butternut puree and marinara in a bowl. season if needed and set aside for a bit.
saute onion and garlic and add spinach and zucchini. saute until cooked and spinach is wilted. season. set aside.
melt butter over med low heat. add in flour and cook a minute. heat up milk and then slowly whisk in to flour mixture. heat a bit until thick. add in nutmeg and salt and pepper. turn off heat and set aside.
combine riccota, egg, parmesan, nutmeg and salt and pepper in a bowl.
spread a cup or so of butternut tomato sauce over bottom of casserole dish. add layer of noodles. spread veggies over noodles. drop riccota on top and ladle some more butternut marinara sauce over. layer more noodles. then veggies, then riccota, then bechamel/cream sauce, then mozzarella. repeat the layering with noodles, veggies, ricotta, sauce and mozzarella until done. sprinkle with remaining cheese and cook at 400F for 40 min.