Fall Favorite! Butternut Squash Lasagna

Not every go-to recipe is a quick and easy dish, though aren’t those the best kind? This butternut squash lasagna came into my life many years ago when I was planning a festive fall dinner with some of our best friends. I needed a vegetarian dish, and I found this somewhere on the internet. Over the years, I’ve adapted it in many ways–with or without meat, subbing kale instead of spinach, etc. It takes a little time to slice up a butternut squash, but it’s worth it, trust me. Set some mulling spices on the stove, light a (nontoxic) candle, and pour yourself a glass of wine while you prep this extra autumnal and cozy dish.

BUTTERNUT SQUASH LASAGNA

INGREDIENTS:
1 large butternut squash, peeled, seeded, and cut in half
4 tablespoons olive oil
1 onion, thinly sliced
3 garlic cloves, thinly sliced
4ish cups spinach or kale
1 15-ounce container ricotta
1 tablespoon fresh sage, chopped
¼ teaspoon nutmeg
Salt & freshly ground black pepper
⅓ish cup grated mozzarella cheese

INSTRUCTIONS:

1. Preheat the oven to 350°. Drizzle olive oil over a medium casserole dish. To prepare the squash noodles, use the neck portion of the squash. Slice squash into long strips like lasagna noodles, as thin as you can slice. It’s kind of tricky to get perfect noodles, but it’s perfectly OK if they don’t come out as long strips. I use my all-purpose knife, but I’ve heard a mandoline works well, too. Next, bring a large pot of salted water to a boil and cook the squash until “noodles” are slightly tender, about 4-5 minutes. Remove noodles with a slotted spoon and place on a plate. To prepare the greens, heat 1 tablespoon olive oil in a large pan. Add onions and cook until translucent. Add garlic and cook for about another minute. Next, add spinach in batches, and cook until all the spinach is wilted. While the greens are cooking down, in a medium bowl, mix the ricotta with sage and nutmeg. Now, it’s time to assemble the lasagna! Cover the bottom of the casserole dish with a layer of squash noodles, top with one-third of the ricotta mixture and spread it evenly. Top with salt and pepper. Add half of the spinach mixture. Continue this layering order, and finish with squash, ricotta, and then a drizzle of olive oil. Finish with the mozzarella cheese. Bake for about 35-40 minutes and let cool before serving.