Tasty Tuesday: Winter Squash Lasagna

WINTER SQUASH LASAGNA

Recipe and Image Source

INGREDIENTS:
1 container(s) (15-oz ) part-skim ricotta
4 ounce(s) part-skim mozzarella, coarsely grated
1/8 teaspoon(s) freshly grated or ground nutmeg
1/4 cup(s) grated Parmesan
2 tablespoon(s) grated Parmesan
Kosher salt and pepper
1 bunch(es) spinach, thick stems discarded, leaves chopped
1 package(s) frozen winter squash purée, thawed
6 no-boil lasagna noodles


DIRECTIONS:
1. Heat oven to 425°F. In a large bowl, combine the ricotta, mozzarella, nutmeg, 1/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper; fold in the spinach.

2. Spread 1/2 cup of the squash on the bottom of an 8-in. square baking dish. Top with 2 noodles and spread a third (about 1/4 cup) of the remaining squash over the top. Dollop with a third (about 1 cup) of the ricotta mixture; repeat. Place the remaining 2 noodles on top; spread with the remaining squash and dollop with the remaining ricotta mixture.

3. Sprinkle with the remaining 2 Tbsp Parmesan, cover tightly with an oiled piece of foil (to prevent sticking) and bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes.


To make ahead, refrigerate the cooked lasagna for up to 3 days or freeze for up to 2 months. Thaw, if frozen, then reheat, covered, at 375°F until heated through, about 20 minutes.