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
Butternut Squash, Spinach & Pepperoni Lasagna
Ingredients
- 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
Instructions
- 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
Ingredients
- 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
Instructions
- 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.
Notes
Cover and refrigerate at this point for up to 24 hours before baking
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 💨
Enjoy!
🍕 🍝 🍴 🍕 🍝 🍴 🍕
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Celebrate and Decorate, Rustic and Refined,
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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
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