Spinach Squash Lasagna
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!
This is the perfect last-minute dish when you have leftover Buttercup Sqaush Soup (see previous recipe for tips & tricks!) 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!
Ingredients
Butternut squash soup
4-5 cups
Lasagna noodles
1 box
Whole milk ricotta cheese
1 container
Spinach, chopped
1/4 pound
Garlic cloves, minced
2
Thyme, stems removed
3 sprigs
Romano cheese, finely grated
1/2 block
Salt and pepper
To taste
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 8
Calories per serving: 707
- Preheat oven to 375F.
- Spread 1.5 cups of cold buttercup squash soup (or any thick squash soup) on the bottom of a casserole dish.
- Lay uncooked lasagna noodles on top of squash soup.
- 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.
- Layer chopped raw spinach on top of the ricotta layer.
- Add another layer of raw noodles, ricotta, salt, pepper, thyme, sliced red onion, and spinach.
- Add one more layer of raw noodles, pour a 1/3 cup of water into the dish, and cover with thick squash soup.
- 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.
- Let cool a couple of minutes and enjoy!