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for all my friends and neighbors on the Gulf Coast
who are being impacted by Hurricane Sally…
And everyone on the West Coast
being impacted by the horrible fires…
I was too stressed out and worried to cook yesterday
so I am re-sharing this recipe which I hope you enjoy
This is a short cut lasagna
Perfect for a cozy weeknight supper
Fresh or frozen cubed butternut squash, fresh spinach,
no boil lasagna sheets, grated Parmesan cheese
Make this a great vegetarian meal
or you can add pepperoni slices
A 5 minute Parmesan Cream Sauce binds everything happily together
Or use a prepared Alfredo sauce to make assembly even easier
Place squash on a lined sheet pan,
Season with salt, pepper, garlic, olive oil, and ginger*
Roast at 400 degrees for 20 minutes
*The ginger helps balance the sweetness of the squash
Layer pepperoni between paper towels on a plate
Microwave for 20 seconds to render fat
Once squash is done, assembly takes only minutes
Begin assembly with a layer of sauce,
then pasta sheets, squash, spinach,
riotta, and pepperoni,
repeating layers again and ending with pasta sheets on top
Cover the pasta sheets with sauce, Parmesan and pepperoni
Cover and refrigerate at this point for up to 24 hours before baking
Butternut Squash, Spinach & Pepperoni Lasagna
- 6 no boil lasagna sheets
- 1 lb butternut squash cubes, fresh or frozen
- 1 tsp minced garlic
- 1/4 tsp ginger
- olive oil
- salt & pepper
- 24-30 pepperoni slices, optional
- 1/2 bag fresh spinach leaves, 4-6 cups
- 1 cup ricotta cheese
- 2 oz grated Parmigiano Reggiano cheese
- 1 1/4 cups Parmesan Cream Sauce or Alfredo Sauce
Place squash on parchment paper lined baking sheet and sprinkle with minced garlic. Drizzle with olive oil and season with salt and pepper. Toss squash cubes to coat and distribute seasonings. Bake at 400 degrees for 20 minutes.
Lay pepperoni slices on a paper towel lined plate and top with another paper towel. Microwave on high for 20 seconds to render the fat.
Spread about 1/4 sauce into the bottom of small greased baking dish. Top with 2 lasagna sheets, end to end for a rectangular dish or side by side for a square dish.
When squash is done place 1/2 on top of lasagna sheets in dish. Next layer on 1/2 the spinach leaves. Top with 1/2 ricotta, in small dollops. Season ricotta with a little salt and pepper. Top with 1/3 of pepperoni slices and drizzle with a little Parmesan Cream Sauce. Repeat layers. Top with remaining 2 sheets of lasagna and spread with remaining sauce, sprinkle with Parmigiano Reggiano and top with remaining 1/3 of pepperoni. Cover and refrigerate up to 24 hours if desired.
Bake uncovered 30-60 minutes, or until hot and bubbly. Baking time will be longer for refrigerated lasagna than lasagna baked right after assembly. Let sit for 10 minutes to set.
Parmesan Cream Sauce
- 3/4 cup half and half
- 1/4 cup white wine or water
- 2 T all purpose flour
- 2 T unsalted butter
- 1 oz. Parmigiano Reggiano
melt butter in small sauce pan over medium heat. Add flour and stir until incorporated. Add liquids and stir.
Cook several minutes until thickened about 4-5 minutes. Add 1 oz. Parmigiano Reggiano and stir into sauce.
Let sit for 10 minutes to set before cutting and serving
The aroma while baking is enticing
It’s a little sweet, a little spicy, and creamy dreamy good!
Wonderful Fall Comfort Food!
I will be joining these fabulous parties and blogs: