An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1/2 recipe of our Homemade Pasta for Cannelloni and Lasagna or your favorite brand of premade lasagna
- 1 pound of peeled, seeded and cubed winter squash (butternut squash, pumpkin, calabasa or buttercup squash will all work)
- 1/4 small onion, minced
- 8 ounces fresh ricotta cheese
- 1/3 cup Parmigiano Reggiano cheese, grated
- 5 ounces fresh spinach, chopped
- 1/8 teaspoon nutmeg
- 2 tablespoons extra virgin olive oil
- Salt and pepper
Directions
1.
In a
sauté
pan
over
medium
heat,
add
the
extra
virgin
olive
oil,
1/4
cup
water
and
the
minced
onion.
Bring
the
onion
to a
simmer
and
let
it
cook
until
it
becomes
translucent.
2.
When
the
onion
is
translucent,
add
the
winter
squash
to
the
pan
and
stir
to
incorporate
the
ingredients.
If
the
water
has
evaporated
from
the
pan,
add
another
1/4
cup
to
the
pan,
bring
it
to a
simmer,
cover
the
pan
and
cook
for
8 -
10
minutes
or
until
the
squash
begins
to
soften.
Add
more
water
if
it
should
evaporate
from
the
pan
before
the
squash
has
had
a
chance
to
cook
down.
3.
Cook
the
squash
until
it
becomes
soft
enough
to
mash
with
the
back
of a
fork
or a
potato
masher.
Proceed
to
mash
all
of
the
squash
in
the
pan
until
it
is a
uniform
puree.
4.
Add
the
chopped
spinach
to
the
pan
and
fold
it
into
the
mashed
squash
and
onion
mixture.
Lower
the
heat
to
low,
cover
the
pan
and
cook
another
3 -
5
minutes
or
until
the
spinach
has
just
barely
cooked
through
and
is a
vibrant
green.
5.
Once
the
spinach
has
cooked,
remove
the
pan
from
the
heat,
set
it
aside
and
let
the
vegetable
mixture
cool
for
at
least
thirty
minutes.
6.
In
the
meantime,
if
making
homemade
pasta
for
the
lasagna,
prepare
the
pasta.
7.
If
you
are
using
premade
pasta,
prepare
it
according
to
the
manufacturer's
instructions
just
before
you
are
ready
to
assemble
the
lasagna.
8.
When
you
are
ready
to
assemble
the
lasagna,
preheat
the
oven
to
400
degrees.
9.
Add
the
ricotta,
nutmeg
and
a
pinch
of
salt
and
pepper
to
the
squash
and
spinach
mixture.
Fold
all
of
the
ingredients
together
thoroughly
so
that
they
are
well
combined.
10.
Taste
the
mixture
and
add
more
salt
and
pepper
to
your
taste.
Keep
in
mind
that
you
will
be
adding
the
Parmigiano
as
you
assemble
the
lasagna
and
this
will
enhance
the
saltiness.
11.
Line
an
oven-safe
baking
dish
with
parchment
paper
or
spray
it
with
non-stick
cooking
spray.
To
the
bottom
of
the
dish,
add
a
generous
spoonful
of
the
squash
and
spinach
mixture
along
with
a
few
tablespoons
of
water.
12.
Stir
the
water
into
the
spoonful
of
filling
to
thin
the
mixture
and
then
spread
the
thinned
mixture
throughout
the
bottom
of
the
pan.
13.
Place
your
first
layer
of
pasta
into
the
dish.
Continue
adding
the
pasta
until
the
base
of
the
dish
is
covered.
14.
On
top
of
the
layer
of
pasta,
spoon
2 -
3
generous
tablespoons
of
the
squash
mixture
and
spread
it
evenly
over
the
pasta
layer
to
thinly
cover
all
of
the
pasta.
Make
sure
the
layer
of
filling
is
not
too
thick
or
you
will
lose
the
flavor
of
the
pasta.
15.
Sprinkle
a
small
amount
of
the
grated
Parmigiano
cheese
over
the
filling
and
then
cover
it
with
the
next
layer
of
pasta.
16.
Repeat
steps
14
and
15
until
you
have
created
at
least
5
layers
of
pasta
and
have
only
a
small
amount
of
filling
remaining.
17.
Thin
the
remaining
filling
with
a
small
amount
of
water
and
spread
it
over
your
last
layer
of
pasta.
Sprinkle
the
top
of
the
lasagna
with
the
remaining
Parmigiano.
18.
Cover
the
baking
dish
with
foil
and
place
the
lasagna
on
the
center
rack
in
the
oven.
19.
Bake
the
lasagna
for
50
minutes.
20.
After
50
minutes,
remove
the
foil
from
the
lasagna
and
cook
another
10
minutes
or
until
the
top
of
the
lasagna
turns
a
golden
brown.
21.
Remove
the
lasagna
from
the
oven
and
let
it
cool
for
at
least
15
minutes
prior
to
serving.
Notes
-
Frozen
squash
can
be
used
for
this
recipe
as
well
as
frozen
spinach.
