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))

Nutrition Facts

Per Serving (serves 12 servings)

Calories327

Total Fat16g

Cholesterol101mg

Sodium835mg

Total Carbohydrates27g

Dietary Fiber5g

Sugars7g

Protein21g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

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 . 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 .
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 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 , remove foil and bake an additional to brown the top.
10
Remove from the oven. Cover loosely with foil and let stand for 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.