AmericanItalian

Butternut Squash and Spinach Lasagna

Name: Butternut Squash and Spinach Lasagna
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 3 cups finely diced red onion; 4 large garlic cloves (minced); 1 pound baby spinach; 8 ounces provolone cheese (cut into chunks); 2 cups plain Greek yogurt; 3 tablespoons flour; 2 teaspoons Kosher salt; 4 large eggs; 2 cups fresh ricotta; 2 tablespoons minced fresh tarragon; 3/4 teaspoon Kosher salt; freshly ground black pepper to taste; 1 3 pound butternut squash; 4 ounces Gruyere (Emmentaler, or fontina cheese -- grated (1 cup))

Butternut Squash and Spinach Lasagna is a wonderful vegetarian and gluten-free option for a hearty main-dish lasagna.

By Chef Laura Bonicelli

gruyereprovolonericottatarragon

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Servings

12 servings

Ingredients

1 tablespoonextra-virgin olive oil
3 cupsfinely diced red onion
4 large garlic cloves (minced)
1 poundbaby spinach
8 ouncesprovolone cheese (cut into chunks)
2 cupsplain Greek yogurt
3 tablespoonsflour
2 teaspoonsKosher salt
4 large eggs
2 cupsfresh ricotta
2 tablespoonsminced fresh tarragon
3/4 teaspoonKosher salt
freshly ground black pepper to taste
1 3 poundbutternut squash
4 ouncesGruyere (Emmentaler, or fontina cheese -- grated (1 cup))

Instructions

1
Preheat the oven to 350º F. Coat a 9X13-inch baking dish with cooking spray.
2
Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic. Saute for 5 minutes. Add the spinach and saute until wilted. Remove from heat to cool.
3
Puree the provolone and yogurt in a food processor fitted with a metal blade. Add in flour, Kosher salt, and eggs. Blend for 1 minute.
4
In a small bowl, combine the ricotta, tarragon, salt, and pepper.
5
Peel the neck of the squash and cut into 24 slices (1/8-inch thick). Place the slices in a microwavable dish and cover with plastic wrap. Microwave for 6 minutes until slices are almost tender.
6
Spread half of the yogurt mixture in the bottom of the baking dish.
7
Layer in half of the squash, overlapping pieces. Spread the spinach mixture over the squash, and the ricotta mixture over the spinach.
8
Top with the rest of the squash, layering as before, and end with the yogurt mixture. Top the entire lasagna with Gruyere.
9
Cover the dish with foil. Bake at 350º F for 50 minutes, remove foil and bake an additional 10 minutes to brown the top.
10
Remove from the oven. Cover loosely with foil and let stand for 20 minutes before serving.

Chef's Notes

NOTES : To freeze: Double wrap in foil and freeze. Bake frozen. Increase covered baking time by 30 minutes. Finish as directed.

Nutrition (per serving)

327

Calories

21g

Protein

27g

Carbs

16g

Fat

Fiber

835mg

Sodium