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Roasted Butternut Squash Lasagna with Spinach
Ingredients
  • subheading: NOTE: This recipe requires a square pan (9×9 inch pan):
  • subheading: For the butternut squash sauce:
  • 7 to 8 cups cubed butternut squash - from one large squash
  • 2 Tablespoon olive oil
  • 1 cup ricotta cheese
  • ¾ to 1 cup milk - or more if needed to thin sauce
  • kosher salt and freshly ground black pepper - to taste
  • 1 teaspoon nutmeg
  • subheading: For the spinach and cheese layer:
  • 1 Tablespoon olive oil
  • 4 cups spinach leaves - packed
  • 2 cloves garlic - minced
  • kosher salt and freshly ground pepper - to taste
  • 1 large egg - beaten
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • subheading: Other ingredients:
  • 9 lasagna noodles - cooked to al dente
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
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