Thursday, February 26, 2015

Winter Squash and Greens Lasagna Recipe

This is a comforting meal to make on a cold day when you happen to have a little extra time on your hands to make something special. It packs in a load of veggies . . . and a load of cheese (which is what makes in so yummy). If you're lactose intolerant, like me, make sure you have the necessary supplements on hand before going through the trouble of making this.

I've made many a lasagna, but I'm just finally starting to figure out how to keep it all from becoming a goopy runny mess. If you want the layers to hold together, the eggs are a crucial ingredient, as is the shredded cheese between layers.

Winter Squash and Greens Lasagna

one small squash (I prefer butternut)
grated Parmesan
greens (Swiss chard, kale, or spinach work well)
16-24 oz ricotta
1 package shredded cheese (mozzarella, or whatever you have available)
2-3 eggs (more eggs hold the lasagna together better)
Italian seasoning
lasagna noodles, whole grain (follow directions on package to prepare)

To make Squash Sauce:
Peel and chop squash into chunks. Boil for 10 mins and strain. Return to pot and mash. Add milk until the sauce reaches a smooth consistency. Add grated Parmesan, salt and pepper to taste.

To make Cheese and Greens Filling:
Finely chop greens (this is easier if they are frozen). In a bowl, mix ricotta, shredded cheese, eggs, and chopped greens. Reserve some shredded cheese for layering/topping. Season with salt, pepper, and Italian seasoning.

To Assemble:
Coat bottom of a casserole dish with 1/3 of the squash sauce, then layer the ingredients as follows.
1/2 cheese and greens filling
shredded cheese
1/3 squash sauce
1/2 cheese and greens filling
shredded cheese
1/3 squash sauce
shredded cheese

Bake at 350 degrees F. for 45 minutes. Let cool before cutting. Enjoy leftovers for days! (if it lasts that long)

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