Roasted Butternut Squash Lasagna
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INGREDIENTS
1 medium butternut squash (about 2 cups)
1 tablespoon olive oil
2 tablespoons chopped fresh sage and extra sprigs for garnish
1 tablespoon salt + a pinch 1 teaspoon pepper + a pinch ½ cup skim milk
1 cup low-fat cottage cheese
1 cup part-skim ricotta ½ teaspoon nutmeg, grated
12 lasagna noodles
8 ounces fresh spinach
4 cloves garlic, minced
2 cups shredded mozzarella
½ cup Parmesan cheese, grated
1 tablespoon butter
8 ounces mushrooms, sliced
METHOD
Heat oven to 400 F. Cut 1 medium butternut squash in half and remove seeds and fiber. Drizzle with a little olive oil, 1 tablespoon sage, salt and pepper. Roast for 30 minutes.
Remove from oven and let cool. Turn down oven to 375 F. Once the butternut squash is cool, peel the skin off. Add roasted butternut squash to a blender or food processor and add milk, ½ cup cottage cheese, ½ cup ricotta, nutmeg and a pinch of salt and pepper.
While the butternut squash is in the oven, boil the lasagna noodles. Follow cooking instructions on the box. Rinse with cool water and lay flat .Add fresh spinach to a pan on medium heat. Add half the garlic and cook spinach until wilted. Remove from heat and add the remaining ½ cup ricotta, remaining ½ cup cottage cheese, ¼ cup freshly grated Parmesan cheese and ½ cup mozzarella. Add salt and pepper to taste. Mix and let cool. Add butter to the pan. Add the remaining 1 tablespoon sage and garlic, and cook for 1 minute. Then, add sliced mushrooms. Sauté mushrooms for 5-8 minutes until golden.
To assemble: Put a thin layer of the butternut squash puree on the bottom of a cast-iron skillet. Add 4 lasagna noodles, and then add half of the spinach and mushroom filling. Add another 4 noodles, another layer of butternut squash puree, ½ cup mozzarella and the remaining half of the spinach and mushroom filling. Layer on the last 4 lasagna noodles, and then add the last of the butternut squash puree.
Sprinkle with the final 1 cup mozzarella and the remaining ¼ cup Parmesan cheese. Add a sprig of sage and cover with aluminum foil. Bake at 375 F for 30 minutes covered, and then 10 minutes uncovered. Switch to broil for the last 5 minutes. Let cool for 15 minutes and serve.