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BUTTERNUT SQUASH LASAGNA

Total Time: 2 hours
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Servings: 24
Ingredients Method

Ingredients
  

  • 6 cups Butternut squash, cubed & roasted
  • 48 ounces Ricotta cheese, whole milk
  • 3/4 tsp. Kosher salt
  • 1/2 tsp. Paprika
  • 1 tsp. Italian seasoning
  • 3/4 tsp. Dried basil
  • 1/2 tsp. Nutmeg
  • 1 1/2 cups Shredded mozzarella cheese
  • 4 cups Spinach, cooked and water squeezed out
  • 3 cups Ricotta cheese, whole milk
  • 6 each Garlic cloves, minced
  • 1/2 tsp. Kosher salt
  • 16-20 each Chickpea lasagna sheets
  • 4 1/2 cups Shredded mozzarella cheese
  • 1 cup Flat leaf parsley, fresh & chopped

Method
 

  1. Preheat oven to 350 degrees.
  2. Blanch the noodles until al dente. Remove and set aside.
  3. Roast and cool the butternut squash. Set aside.
  4. In a large bowl, combine the lasagna filling ingredients together (48 oz. ricotta cheese through 1 1/2 cups mozzarella) and set aside.
  5. In a large bowl, combine the spinach filling ingredients together (cooked spinach, 3 cups of ricotta, garlic cloves and kosher salt) and set aside.
  6. To assemble the lasagna, oil a large 1/2 hotel pan or 2 inch deep lasagna casserole pan with cooking oil.
  7. Place lasagna noodles across the bottom of the pan.
  8. Layer as the following: Lasagna filling (2 cups), cubed & roasted butternut squash, lasagna noodles, spinach filling, lasagna noodles, lasagna filling (2 cups), cubed & roasted butternut squash, lasagna noodles, top with spinach filling.
  9. Cover lasagna with aluminum foil. Then bake at 350 degrees for 1 hour.
  10. Remove from oven, and top with mozzarella and chopped flat leaf parsley.
  11. Bake for 15 minutes or until cheese is bubbly brown.
  12. With the remaining lasagna filling, heat it in a large bottom sauce pan and heat up to simmer. Whisk. Use this as the sauce beneath the portioned lasagna serving (on the plate).
  13. Allow to cool for 15-20 minutes. Serve with grilled broccolini.