Butternut Squash & Spinach Lasagna

Is it possible to make a super healthy lasagna? I'm sure it is but I am not one to skimp on cheese and going vegetarian with a lasagna is about as close to healthy as it gets for me. Both my bosses and the kids I nanny for really enjoyed this lasagna- so it is a great fall family meal!

Butternut Squash & Spinach Lasagna 

Fridge: 

2 1/2- 3 lbs of butternut squash, thinly cut

9 oz spinach 

3/4 cup heavy cream 

1 1/2 cups whole milk

1 tbs butter 

1 1/2 cups Asiago cheese, grated (extra for sprinkling on top-optional) 

1/2 cup parmesan, grated (extra for sprinkling on top- optional) 

1 egg

3 cups ricotta, I use whole milk ricotta

Counter:

3 garlic cloves, minced 

Pantry:

20 pieces of lasagna pasta* 

1 1/2 tbs ap flour

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg 

1 1/2 tsp salt 

1 tsp fresh black pepper 

1 1/2 tsp olive oil 

Canola spray 

Tools:

Large pot with boiling salted water

Colander

Large casserole dish 

Medium bowl 

Mixing spoon

Mandoline or sharp knife to thinly slice butternut squash 

Large sauté pan 

Wooden spoon 

Whisk 

Measuring cups/spoons 

First add the lasagna to your large pot of boiling salted water. Cook for 5-7 minutes until it is just under al dente. Drain in colander and set aside. 

Heat the same large pot over medium heat. Add the butter and allow to melt. Once melted add the flour and whisk together for a couple minutes to cook out the flour taste. Then add the heavy cream and milk. Let this come to a simmer and then add the asiago and parmesan cheese. Whisk this all together and allow cheeses to melt. It's ok if the sauce is lumpy- it will melt once lasagna is baked. 

Heat the sauté pan over medium to high heat and add olive oil. Once hot- add the minced garlic. Heat garlic for 30 seconds and then add the spinach. Allow the spinach and garlic to cook for a couple minutes and then turn off the heat. Squeeze out the excess liquid from the spinach and set aside for layering. 

In the medium bowl- add the ricotta cheese, egg, ground cinnamon, ground nutmeg, 1/2 tsp of salt and 1/2 tsp of black pepper. Mix well. 

Preheat oven to 375 degrees. Spray your casserole dish with canola oil and begin to create your lasagna. 

Here is how I layered mine but keep in mind- you can layer however you want because it all tastes the same: 

Thin layer of ricotta mixture, pasta, butternutsquash, salt/pepper, cheese sauce, pasta, ricotta, spinach & garlic, pasta, butternut squash, salt/pepper, cheese sauce, pasta, butternut squash, salt/pepper and sprinkled with cheeses to finish. 

Cover the lasagna with aluminum foil and bake at 375 for 45 minutes. Remove foil and cook uncovered for another 25 minutes. Remove from oven and allow to cool for 15 minutes before serving. 

Enjoy it!! Xo

* my casserole dish fits 5 pieces of lasagna per layer and I had 4 layers within this lasagna so I used 20 pieces. I recommend laying out your lasagna into the casserole dish to see how many you need per layer and then multiply by 4 and cook that many pieces of pasta.