Hey, remember that time I told you that I have CP? Okay, the MANY times I told you about it? Yeah, well, I’m still not getting treatment for it, even though the baby has been born, because I’m breastfeeding. I feel confident in my decision, but confidence doesn’t make things easy. This week has been kicking my butt big time. The constant pain is making me tired, crabby, I snap at my husband when he totally doesn’t deserve it, and I can’t really sleep. I’m having my gallbladder surgery on Friday. The doctor said to not take any Ibuprofen the week before, so there goes that pain management option for right now. To top it off, my son is going through some weird developmental phase that’s giving him the craziest mood swings. So yeah, it’s been a week.
I suppose we can all use a little comfort food at times, right? We enjoyed this recipe. It’s warm, it’s comforting, it has butternut squash – what could be more perfect for a really crummy week, right?
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Recipe adapted from Julia’s Album.
- For the Butternut Squash Filling:
- For the Spinach Filling:
- Other Ingredients:
- Preheat the oven to 400 degrees F.
- Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half.
- Spray a baking sheet with oil and place the squash on the baking sheet cut side down.
- Bake for about 30 minutes, remove it from the oven and let it cool. Flip the squash so that cut side faces up to speed up the cooling.
- Once squash is cooled, peel it. The skin will come off really easily.
- Place butternut squash in food processor (or blender), working in batches, if necessary, and process it until very smooth and almost creamy.
- Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Mix very well, taste and add more salt, if needed.
- In a separate dish, combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
- Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish.
- Prepare a baking 9x13in 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 noodles without overlapping (I used 3 noodles).
- Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
- Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
- Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
- Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
- Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes. Or for an extra crispy finish, put the lasagna underneath a broiler for 10 minutes.