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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Vegetables
Dairy
Pasta
Sauce
Vinaigrette
Method
Preparation
- 1
Prepare the Squash
Preheat the oven to 400°F (200°C). Cut the butternut and kabocha squashes in half, remove seeds, and place cut-side down on a baking sheet. Roast for 30-35 minutes until tender. Once cooled, scoop out the flesh and mash it.
- 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. Season with salt and pepper, then set aside.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together balsamic vinegar, honey, and olive oil. Toss with Terry's greens before serving.
Lasagna Assembly
- 4
Layer the Ingredients
In a baking dish, spread a layer of tomato sauce on the bottom. Add a layer of lasagna noodles followed by half of the mashed squash mixture, half of the spinach, half of the mascarpone, and a sprinkle of mozzarella. Repeat the layers, finishing with a layer of noodles topped with tomato sauce and mozzarella cheese.
- 5
Bake the Lasagna
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Serving
- 6
Serve
Let the lasagna rest for 10 minutes before slicing. Serve with the prepared vinaigrette over Terry's greens on the side.
