Spinach & Butternut Squash Lasagna

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🍅 Spinach & Butternut Squash Lasagna 🍅
So yummy, lots of vegetables, and worth the effort! I love comfort food this time of year, but I love it more when it’s nutrient rich.

🍅Ingredients (organic):
-10 oz Fresh Baby Spinach
-10 oz Frozen Butternut Squash
-Cooked Whole grain lasagna noodles (or zucchini cut longways)
-1/4 Small Onion
-5 Garlic Cloves
-28 oz Fire Roasted Tomatoes – no sodium/added ingredients
-1 Egg
-5 oz Mozzarella Cheese
-8 oz Part Skim Ricotta Cheese
-1tbsp Extra Virgin Olive Oil
-4tbsp Parmesan Cheese
-Dash of Nutmeg
-A pew pinches of salt
-Pepper to taste
-Italian Seasoning Blend


🔢If lasagna noodles aren’t cooked, boil them per the directions on the package. If using zucchini, cut lengthwise and leave raw.

🔢Heat olive oil in a large skillet. Sauté garlic until browned. Add spinach to pan with a dash of salt and pepper. Sauté for 2 min until wilted.

🔢Add spinach mixture and 1/2 of ricotta to a food processor. Pulse until blended. Scoop into a bowl and set aside to cool.

🔢Sauté butternut squash and onions in the pan until browned. Add nutmeg.

🔢Add butternut squash mixture and last 1/2 of ricotta to food processor. Pulse until blended. Set aside in a bowl to cool.

🔢Preheat oven to 400 degrees. In a large baking tray, pour 1/2 tomatoes into the bottom. Sprinkle Italian seasoning on tomatoes. Layer noodles.

🔢Add 1/2 of egg to each ricotta mixture. Stir until combined.

🔢Spread spinach ricotta mixture over the noodles.
Sprinkle some parmesan and mozzarella cheese.
Layer more noodles.
Repeat with butternut squash ricotta mixture.
Layer noodles. Sprinkle remaining mozzarella and parmesan cheeses.

🔢Add remaining tomatoes to the top. Sprinkle Italian seasoning.

🔢Cover and bake for 1 hour. Uncover with 10 min left to crisp cheese.

🔢Enjoy with some sautéed broccoli!


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