Hand Crafted Butternut Squash & Kabocha Lasagna Recipe
Spinach & Mascarpone | Seasonal Vegetables | Terry's Greens & Tomato Vinaigrette
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Ingredients
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Lasagna Ingredients
Method
Preparation Steps
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the butternut and kabocha squashes in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for about 30-40 minutes or until tender. Once cool, scoop the flesh into a bowl and mash until smooth.
- 2
Cook the Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add spinach and cook until wilted, about 3-5 minutes. Season with salt and pepper, then remove from heat.
- 3
Prepare the Cheese Mixture
In a mixing bowl, combine the mashed squash, mascarpone cheese, ricotta cheese, and half of the mozzarella cheese. Mix well and season with salt and pepper to taste.
- 4
Assemble the Lasagna
In a baking dish, spread a thin layer of the squash-cheese mixture on the bottom. Layer 3 sheets of lasagna noodles on top, followed by a layer of the spinach mixture, then more squash-cheese mixture. Repeat layers until all ingredients are used, finishing with a layer of noodles topped with the remaining mozzarella and parmesan cheese.
- 5
- 6
Serve
Let the lasagna cool for about 10 minutes before slicing. Serve with Terry's greens and tomato vinaigrette on the side.
