Butternut Squash Lasagna
Add to Recipes
Made With Our
Directions
Item No.
251821
Ingredients
- 8 sheets no-boil lasagna
- 15 ounces ricotta cheese
- 1/2 cup cream
- 1 egg yolk, slightly beaten
- Pinch of ground nutmeg
- 1/2 teaspoon salt
- 5 ounces frozen spinach, thawed, cooked and drained well
- 2 Tablespoons olive oil
- 2 cups mushrooms, sliced
- Salt and pepper to taste
- 2 cups Mozzarella cheese, shredded
- 1 jar Stonewall Kitchen Butternut Squash Sauce
Directions
- Preheat oven to 350 degrees F. Lightly grease an 8x8-inch baking dish.
- Place sheets of no-boil pasta in hot water in a 9x13-inch baking dish; make sure pasta does not stick together while it soaks 10-15 minutes. Drain off water. Keep pasta separated so the sheets do not stick.
- In a medium bowl combine the ricotta cheese, cream, egg yolk, pinch of nutmeg, salt, spinach and 1/2 cup shredded Mozzarella cheese.
- In a medium size sauté pan heat the olive oil. Add the mushrooms and salt and pepper to taste. Sauté mushrooms until tender and moisture has evaporated.
- Spread a small amount of sauce on the bottom of the baking dish. Place two sheets of lasagna side-by-side. Spread 1/3 ricotta mixture over pasta, spread 1/3 cooked mushrooms over ricotta, and top with 1/2 cup of Mozzarella. Top with 1/4 jar Butternut Squash Sauce. Repeat layers of ricotta, mushrooms, Mozzarella and sauce two more times. Top with the last two sheets of lasagna pasta, remaining sauce and the remaining Mozzarella cheese.
- Bake in 350 degree F oven for 30 minutes or until the cheese has melted and the sauce is bubbling. Allow dish to sit 10 minutes before serving.
