Butternut Squash Lasagna

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Butternut Squash Lasagna
GOOD FOR: A showstopping contribution to Friendsgiving, the third date that you really want to have go right, the birthday dinner Grandma deserves.
  • 1 box Banza Lasagna
  • 2 tbsp olive oil
  • 2 lbs fresh spinach
  • 2 cups ricotta
  • cup basil pesto
  • 3 cups (1 24 oz jar) alfredo sauce
  • cup shredded mozzarella
  • cup parmesan cheese
  1. Heat 2 tbsp of olive oil under medium heat. Saut 2 lbs of fresh spinach until wilted. Reserve to a small bowl and mix with ricotta and pesto.
  2. Spread 1 cup of the alfredo sauce on the bottom of a 9x13 in. baking dish. Top with 4 lasagna noodles, a third of the spinach-ricotta mixture, and a cup of the alfredo sauce. Repeat layers twice more (noodle, ricotta, alfredo) and top with any remaining alfredo, parmesan cheese, and cup of shredded mozzarella.
  3. Cover + bake for 45 minutes. If desired, remove the foil after 40 minutes, turn the oven to broil, and allow the top to bubble and brown for ~5 mins. Keep a close eye on it as it can burn quickly.
TIP: To make this recipe vegan, sub in your favorite vegan cheeses and make a vegan 'alfredo' sauce: saut a chopped clove of garlic in 4 tbsp olive oil until golden brown, add 4 tbsp GF flour, and cook until dry. Add 3 cups of almond milk and whisk until creamy.


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