aotr34   April 5, 2016   Comments Off on
Spinach, Butternut Squash and Broccoli Lasagna


Freshly roasted butternut squash and broccoli elevate the flavors in this delicious dish, which has become a staple in my house. It is a little more labor intensive, but well worth the time.


Servings: 8 - 10 | Prep time: 30 min | Cook time: 55 min

INGREDIENTS


12 lasagna noodles, prepared according
to package directions
1 butternut squash, cut into 1-inch cubes
2 tablespoons olive oil
salt and pepper to taste
2 pounds broccoli, cut into florets
1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
16 ounces part skim ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1/4 cup chopped fresh parsley plus 1 tablespoon for garnish
1/4 cup chopped fresh basil plus 1 tablespoon for garnish
1/2 cup marinara sauce
8 ounces fresh mozzarella cheese, sliced

DIRECTIONS

Preheat the oven to 400˚ F.
Drizzle the butternut squash with olive oil and season with salt and pepper. Place on a parchment lined baking sheet and bake for 20 minutes.
Drizzle the broccoli with olive oil and season with salt and pepper. Place on a parchment lined baking sheet and bake for 15 minutes. Let cool and coarsely chop.
Lower the oven temperature to 350˚ F.
In a large bowl, mix the ricotta cheese, egg, Parmesan cheese, oregano, 1/4 cup of parsley and 1/4 cup of basil.
Mix 1/3 of the cheese mixture with the spinach.
Mix 1/3 of the cheese mixture with the butternut squash.
Mix 1/3 of the cheese mixture with the broccoli.
Pour 1/4 cup of marinara sauce in a large baking dish or casserole dish. Follow with a layer of lasagna noodles.
Add the spinach-cheese mixture followed by a layer of lasagna noodles.
Add the butternut squash-cheese mixture followed by a layer of lasagna noodles.
Add the broccoli-cheese mixture followed by a layer of lasagna noodles.
Spoon the remaining marinara sauce on top. Place the fresh mozzarella cheese on top and garnish with 1 tablespoon of parsley and 1 tablespoon of basil.
Bake for 30 minutes, loosely covered, with foil. Remove the foil and bake, uncovered for an additional 5 minutes.
Spinach, Butternut Squash and Broccoli Lasagna



12 lasagna noodles, prepared according
to package directions

1 butternut squash, cut into 1-inch cubes
2 tablespoons olive oil
salt and pepper to taste
2 pounds broccoli, cut into florets
1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
16 ounces part skim ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1/4 cup chopped fresh parsley plus 1 tablespoon for garnish
1/4 cup chopped fresh basil plus 1 tablespoon for garnish
1/2 cup marinara sauce
8 ounces fresh mozzarella cheese, sliced