School has started back up and before I get too caught up in work, I thought I would post! Today I had a really long day and because my brain is fried from 6+ hours of class, I thought maybe writing this would be therapeutic.
I just got home from yoga class and, as hungry as I was, something easy like a grilled cheese just didn’t seem like what I wanted to eat for dinner tonight. So I decided to make up my own recipe for lasagna. Without any tomatoes in the kitchen, I settled for the butternut squash variety!
Ingredients (makes one 8 x8 pan of lasagna, or 4 servings):
1 medium butternut squash
16 oz. ricotta cheese
6 no-bake lasagna noodles
2 generous handfuls of baby spinach
4 oz. fresh buffalo mozzarella
2+ tablespoons of olive oil
salt and pepper to taste
First, I peeled and cut the butternut squash into flat pieces and put them in a pot of boiling water for 10 minutes.
While the squash was cooking, I wilted the spinach in a large frying pan with about 1 tablespoon of olive oil.
Once the spinach was wilted, I put it in a bowl with the ricotta cheese. To the spinach ricotta mixture I added 3/4 tablespoon of olive oil and salt and pepper to taste. Then, I thinly sliced the mozzarella cheese. If you have it, shredded mozzarella would be a good substitute!
After putting olive oil in the bottom of the pan to avoid sticking, I layered the squash, lasagna noodles and ricotta mixture until they were all used up and then topped it with the mozzarella cheese. I wished that I had more mozzarella to cover the top, but I was too hungry to worry about visual aesthetics tonight!
I baked it in the oven at 375 F for 40 minutes and knew it was done when the cheese on top was browning.
Finally, I let it cool before slicing. Disclaimer: If you are looking for a high calorie, oily, goey lasagna then this is not it. I would say that this was as healthy as you can get when making lasagna without compromising on the cheese, which is how I eat on most days. Additionally, if I were to make this recipe again, I think I would have mashed the butternut squash to give it more of a saucy feel – but it was delicious regardless!