Take-out Tuesday, Butternut Squash, Spinach & Pepperoni Lasagna
This is really a short cut lasagna
I used frozen cubed butternut squash, fresh spinach, no boil lasagna sheets, and grated Parmesan cheese
A 5 minute Parmesan Cream Sauce binds everything happily together
Or use a prepared Alfredo sauce to make assembly even easier
Roast the squash on a lined sheet pan, seasoned with salt, pepper, garlic, olive oil, and ginger
The ginger helps balance the sweetness of the squash
Layer pepperoni between paper towels on a plate and 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
1 tsp minced garlic
1/4 tsp ginger
olive oil
salt & pepper
24-30 pepperoni slices
1/2 bag fresh spinach leaves
1 cup ricotta cheese
2 oz grated Parmigiano Reggiano cheese
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
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.
While squash is baking make the Parmesan Cream Sauce by melting 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. 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.
HH said it tastes like a deep dish pizza
It’s a little sweet, a little spicy, and creamy dreamy good!
the aroma while baking is enticing 💨
for another printable version of Butternut Squash, Spinach & Pepperoni Lasagna click here
Enjoy!
🍕 🍝 🍴 🍕 🍝 🍴 🍕
I will be joining these fabulous parties and blogs:
Celebrate and Decorate, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Tickle My Tastebuds, Wow Us Wednesday Crafty Design-O-Rama
Full Plate Thursday, Work it Wednesday
Poofing the Pillows, Get Your DIY On, Your Inspired Design
Comments
23 Responses to “Take-out Tuesday, Butternut Squash, Spinach & Pepperoni Lasagna”Trackbacks
Check out what others are saying...-
[…] I saw one of my blogging buddies, Jenna at The Painted Apron, share this recipe a few days ago, I could not resist making it that same […]
LikeLike
This is a great recipe and I am so happy to learn you can buy frozen butternut squash. I am guilty of just grabbing the same things and not looking for new product. I love butternut squash but it i so hard to peel. I loved it when I found fresh cubed in the fruit area at Public but now to buy it frozen all year will be nice. I also love spinach so this sounds great to assemble ahead. Thanks, Jenna.
LikeLike
Thank you Bonnie, I just can’t deal with cutting the fresh butternut squash, and Ellen told me about the frozen squash at Publix. Once it’s roasted you can’t tell the difference and wow, is it easy to use!
LikeLike
This lasagna takes short cuts on prep but not on flavor. It looks awesome!
Johanne Lamarche
>
LikeLiked by 1 person
What a wonderful fall lasagna Jenna! We love butternut squash and I buy it cubed in the produce department to save from having to peel and cut. 🙂
LikeLiked by 1 person
I am so intrigued by this recipe. Definitely want to make. Sounds so divine!!!
LikeLike
Jenna, This sound yummy! I like the precut squash and it’s easy to find now, fresh and frozen. The parmesan sauce sounds perfect with the squash and spinach too! Linda
LikeLike
Yours looks delicious! I made something very similar, but we didn’t care for it that much. It needed more sauce or something. The sauce was delicious (with Gruyere cheese – yum), but it needed more liquid for the no-boil noodles. After that one, I’ll never get HH to eat butternut squash again! So glad you had success with this one. 🙂
LikeLike
This looks like a winner for sure. I have most everything, and I will pick up the rest this afternoon and give this a whirl for supper!
LikeLike
Jenna, I recently discovered frozen butternut squash and I was thrilled. Your lasagne sounds like a perfect autumn dish for a Sunday dinner! Saving this recipe!
LikeLike
What a nice recipe for butternut squash – Costco sells big bags of frozen butternut squash, I was never quite sure what to do with it. Thanks for an easy dinner idea!
LikeLike
Jenna, I wish I had this all put together and ready to pop into the oven for dinner. Looks yummy and we both love these types of meals. I need to pic up ingredients and make this, thanks for sharing the recipe.
LikeLike
Jenna – O M G! I made this for dinner tonight. It is SOOOOO Amazing!!! I may have added a “bit” more cheese – LOL . But seriously – might be the most amazing thing I’ve made/tasted in quite a while. I am so going to blog about it – and I will certainly mention where I found this amazing recipe!!!!! Thank you so much for sharing!
LikeLike
I’m thrilled that you liked it Jodi, it’s so nice to get such wonderful feedback!! >
LikeLiked by 1 person
Like is not a strong enough word. LOVED it! Can’t wait to share!!!!! ☺️
LikeLike
So glad!!! >
LikeLiked by 1 person
Wow, sounds wonderful, what a delightful combination!
LikeLike
Thanks Chris! >
LikeLike
Your lasagna sounds perfect for a fall dinner. Will definitely be trying your recipe. Thanks for sharing!
LikeLike
Thank you Cynthia, several of my friends have already made it and raved!
LikeLike
I will of course be making this and pinning it in the mean time. It looks amazing! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
Miz Helen
LikeLike
I so need to try this! YUM!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
LikeLike