Squash and Spinach Lasagna
Recipes from 7/29/17 by Chef Michelle Bernstein
1 large butternut squash, peeled, seeded, sliced very thin (using a mandolin if possible)
1 acorn squash, peeled, seeded, sliced very thin (using a mandolin if possible)
1 pound spinach
2 tablespoons butter
1 shallot, minced
1 garlic clove, minced
4 cups fresh ricotta cheese
2 cups freshly grated reggiano parmesano
4 cups fresh tomato sauce or your favorite purchased sauce
1 log fresh mozzarella (the one that comes sliced)
Heat the two tablespoons of butter in a large sauté pan over medium-heat. Add shallot and garlic and cook for 1 minute. Raise the heat to medium-high, add the spinach (in batched if your pan isn’t big enough) and sauté until the liquid has been cooked out of it. Season with salt and pepper and set aside to cool. Once the spinach is cool enough to handle, using cheesecloth or a lint-free dish towel, wring out as much liquid as possible and roughly chop it and mix into the ricotta cheese and add the egg and 1 cup of the reggiano. Set aside until ready to build the lasagna.
Ladle about 1/3 of the tomato sauce down into your favorite lasagna dish or casserole dish.
Place 1/3 of each squash, making sure the squash covers the tomato sauce completely, overlapping each slice of butternut then acorn squash.
Top with 1/3 of the spinach-ricotta mixture
Top with a little reggiano.
Repeat until you finish with the squash;
Spray a sheet of aluminum foil with nonstick cooking spray and cover the lasagna completely. Bake in a preheated, 375˚F oven for 45 minutes. Place a baking sheet tray on the rack under the lasagna to catch any drippings from the lasagna. You can line the sheet tray with aluminum foil for easy clean-up Uncover and cook for another 20 minutes. Carefully remove the lasagna from the oven, allow to set for 15 minutes, carefully layer the sliced mozzarella over the top. Continue baking just until the cheese is golden brown, about 10-15 more minutes.. Allow to cool for 15 minutes before serving.
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