This special fall lasagna uses leftover local buttercup squash soup instead of the traditional tomato sauce. This recipe is super quick and can be assembled in five minutes since you don't pre-boil lasagna noodles or pre-sautee any vegetables. Just layer your ingredients and stick it in the oven to cook!
What you need for Local Squash Spinach Lasagna:
4-5 cups Local Buttercup Squash Soup or any other thick squash soup
1 box organic Bionaturae lasagna noodles
1 container Organic Valley whole milk ricotta cheese
1 small local red onion from Wolf Creek Farms, thinly sliced
1/2 bag (1/4 lb) local and organic spinach from Blue Moon Farm, chopped
2 cloves garlic, minced
3 sprigs local thyme from Green Pantry Nursery, stems removed
1/2 block Romano cheese, finely grated
Salt & pepper
1) Preheat oven to 375F.
2)Spread 1.5 cups of cold buttercup squash soup (or any thick squash soup) on the bottom of a casserole dish.
3) Lay uncooked lasagna noodles on top of squash soup.
4) Spread half a container of ricotta on top of the raw noodles with a spoon. Crack pepper and sprinkle salt and fresh thyme on the ricotta layer.
5) Layer chopped raw spinach on top of the ricotta layer.
6) Add another layer of raw noodles, ricotta, salt, pepper, thyme, sliced red onion, and spinach.
7) Add one more layer of raw noodles, pour a 1/3 cup of water into the dish, and cover with thick squash soup.
8) Grate romano cheese on top. Cover with aluminum foil and cook in the oven for a half hour. Remove foil and cook for another 45 minutes to an hour until the lasagna noodles are fully cooked and al dente.
9) Let cool a couple minutes and enjoy!
This is the perfect last-minute dish when you have leftover Buttercup Squash Soup (see previous blog post for tips & tricks on that recipe!) and are looking for some variety. Not only does it breathe new life into the soup, but it gives you a new take on your old favorite, lasagna. Plus, it's chock full of seasonal deliciousness!