Butternut Squash and Spinach Lasagne – By Gurjyote Sethi

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Butternut squash

Gurjyote Sethi
Gurjyote Sethi

Ingredients:

Butternut Squash Filling

2 cups butternut squash puree (about half of squash)

1/2 cup cream

1/4 + 1/8 teaspoon salt

1/4 teaspoon nutmeg

Spinach Filling

1 cup cooked spinach and Squeeze of excess water

1 cup ricotta cheese

2 garlic cloves, minced

1/4 teaspoon salt

Pepper, to taste

Other Ingredients

10 lasagna Sheets, cooked

1 and 1/2 cups mozzarella cheese (or more)

1/2 cup Parmesan cheese (on top)

Paprika

Basil

 Instructions:

Preheat oven to 300 c.

 Butternut Squash Filling

For this filling, you will need to have pre-cooked Scoop and Roast) butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, cream, salt and nutmeg. Add more cream if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling

Combine spinach, Ricotta cheese, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Cooking lasagna Sheets

Bring a very large pot of water to boil, and cook lasagna Sheets according to package instructions. Rinse in cold water, drain. Using knife, trim to fit your baking dish (if necessary).

Lasagna assembly

Prepare a baking dish. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna without overlapping

Spread half of spinach filling over the sheet. Top lightly with Mozzarella cheese. Top with cooked lasagne sheet.

Spread another layer (1/3) of butternut squash mixture, and then sprinkle lightly with Mozzarella cheese. Top with cooked sheets

Spread the remaining half of spinach filling over the pasta sheet. Top lightly with Mozzarella cheese. Top with the final layer of cooked sheets.

Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of sheet, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, and basil.

Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Gurjyote Singh Sethi, has over 16 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: gurjyote@gmail.com.