Take-out Tuesday, Butternut Squash, Spinach & Pepperoni Lasagna

the Painted Apron

4 years ago

Please join me in praying

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

This is a unique version of a vegetable lasagna, and you can keep it vegetarian or add pepperoni for an extra flavor

Course Main Course

Cuisine American

Keyword Alfredo sauce, butternut squash, easy dinner, fresh spinach, lasagna, Parmesan cream sauce, pepperoni, vegetable lasagna

Prep Time 25

Cook Time 45

Servings 4

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

this homemade Alfredo type sauce takes only minutes to make

Course condiment

Cuisine American

Keyword Alfredo sauce, Parmesan cream sauce, white sauce

Prep Time 5

Cook Time 5

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.