These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Butternut Squash and Spinach Lasagna

From Statesboro Market2Go

<p>Cheesy, vegetarian, and made with fresh local produce, this lasagna recipe makes a wonderful dinner! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: juliasalbum.com (Entered by Ariana Giddens)
Serves: 8
Vegetarian!

Ingredients
FOR THE SQUASH FILLING:
2 cups Butternut squash puree
1 cup Ricotta cheese
1/2 cup Milk (more if needed)
1/4 teaspoon Salt
1/8 teaspoon Salt
1/4 teaspoon Nutmeg
FOR THE SPINACH FILLING:
1 cup Cooked spinach
1 cup Ricotta cheese
1 cup Mozzarella cheese
2 cloves Garlic (minced)
1/4 teaspoon Salt
Pepper to taste
OTHER INGREDIENTS:
10 ounces Cooked lasagna noodles
1 1/2 cups Mozzarella cheese (or more if desired)
1/2 cup Parmesan cheese (for topping)
1/4 teaspoon Italian seasoning
1/4 teaspoon Paprika
1/4 teaspoon Basil

Step by Step Instructions
  1. Preheat oven to 375 degrees. Combine the butternut squash puree, Ricotta cheese, milk, salt and nutmeg with a food processor until it forms a creamy mixture.
  2. Mix the cooked spinach, Ricotta cheese, mozzarella, garlic, salt and pepper together well in a bowl.
  3. Cook the lasagna noodles as directed by the packaging, then rinse them in cold water. Drain them, then cut them to fit your baking dish if necessary.
  4. Grease a baking dish, then spread 1/3 of the butternut mixture across the bottom of it. Sprinkle some mozzarella across the top, then place down some of the noodles (do not let them overlap)
  5. Spread half of the spinach mixture over the noodles, sprinkle some more mozzarella across the top, then place down more noodles.
  6. Spread another 1/3 of the butternut mixture and repeat the mozzarella and noodle steps. Spread out the remaining half of spinach mixture, add more mozzarella, and put down the final noodles.
  7. Spread the remaining 1/3 of the butternut mixture, sprinkle the top with mozzarella & Parmesan, then top the cheese with Italian seasoning, paprika, and basil.
  8. Cover the baking dish with foil, bake for 30 minutes, uncover, and bake for 10 more minutes.

Back to Recipe Listings


Click here to go back to the recipe listings