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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Squash Lasagna With Spinach
 Categories: Italian, Pasta, Vegetarian
      Yield: 8 Servings
 
      1 md Butternut squash
      1 c  Vegan ricotta cheese
           - (240 g)
    1/2 c  Vegan milk (120 ml);
           - or more if needed
    1/4 ts Salt (1.5 g)
    1/4 ts Ground nutmeg (0.5 g)
    1/2 ts Garlic powder (1.5 g)
    1/2 ts Onion powder (1.5 g)
    1/4 ts Red chili flakes (0.5 g)
           - (optional)
      8 oz Fresh spinach (225 g)
           - (1 c cooked)
      1 c  Vegan ricotta cheese
           - (240 g)
      3 cl Garlic (9 g); minced
    1/4 ts Salt (1.5 g)
           Black pepper; to taste
    1/8 ts Ground nutmeg (0.25 g)
    1/2 ts Dried basil (0.5 g)
    1/2 ts Dried oregano (0.5 g)
     10 oz Lasagna noodles (280 g);
           - cook if required
      2 c  Vegan mozzarella cheese
           - (200 g); shredded, divided
    1/2 c  Vegan Parmesan cheese
           - (50 g); for topping
  1 1/2 ts Italian seasoning (1 g)
    1/4 ts Smoked paprika (0.5 g)
 
  With layers of creamy squash, spinach ricotta and vegan cheese, this
  butternut squash lasagna is hearty, rich and full of cozy fall
  flavour!
  
  Preheat the oven to 400?F (200?C).
  
  Slice the squash in half lengthwise, scoop out the seeds, and place
  cut side down on a parchment-lined baking sheet.
  
  Roast for 35 to 40 minutes, until tender when pierced with a fork.
  
  Scoop out the flesh and blend or mash until smooth. Measure 2 cups,
  about 500 g.
  
  Reduce the oven temperature to 375?F (190?C) for baking the lasagna
  later.
  
  In a medium bowl, combine butternut squash puree, vegan ricotta,
  vegan milk, salt, nutmeg, garlic powder, onion powder, and chili
  flakes, if using.
  
  Stir until smooth, adding a splash of milk if needed for a spreadable
  consistency.
  
  In a skillet, saute the minced garlic in a drizzle of oil or splash
  of water for about 1 minute, until fragrant.
  
  Add the spinach and cook until wilted. Drain well and press out excess
  moisture.
  
  Chop the cooked spinach and mix it with vegan ricotta, salt, pepper,
  nutmeg, basil, and oregano.
  
  Bring a large pot of salted water to a boil.
  
  Cook lasagna noodles according to package instructions until al dente.
  
  Drain and lay flat on a clean towel to prevent sticking. Skip this
  step if using oven-ready noodles.
  
  Spread a thin layer of butternut squash filling on the bottom of a
  9x13" (23x33 cm) baking dish.
  
  Add a layer of noodles.
  
  Spread half of the spinach filling over the noodles and sprinkle with
  mozzarella.
  
  Add another layer of noodles, then spread half of the butternut squash
  filling and sprinkle with mozzarella.
  
  Repeat the layers (spinach -> noodles -> squash), finishing with
  noodles topped with squash filling.
  
  Sprinkle the top with remaining mozzarella, Parmesan, Italian
  seasoning, and smoked paprika.
  
  Cover the baking dish with foil and bake for 25 minutes.
  
  Remove the foil and bake for an additional 15 to 20 minutes, until
  golden and bubbly on top.
  
  Let rest for 10 minutes before slicing and serving.
  
  Recipe by Jessica Hylton
  
  Recipe FROM:
  
 
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