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This lasagna recipe from Bon Appétit is a quick and easy way to make the fall dish. The butternut squash adds a rich and velvety texture, with the apple adding just enough sweet flavor for this comforting dish.
Ingredients:
1/2 cup butter, divided
8 sheets no-boil lasagna noodles
1 Tbsp. olive oil
1 large onion, chopped fine
2 Granny Smith apples, peeled and diced small (about 2 cups)
1 small butternut squash (about 2 pounds), peeled, seeded and sliced into 1/4" thick rounds
12 ounces ricotta cheese (I used a fat-free)
16 ounces whole milk mozzarella cheese, shredded (or a combination of mozzarella and Parmesan cheese)
3 Tbsp. snipped fresh sage
Directions:
In a medium saucepan or microwave-safe bowl, melt 3 tablespoons butter. Set aside.
In a large saucepan or microwave-safe bowl, combine butternut squash and 1 tablespoon butter. Very gently, stir squash around in the melted butter, turning it to cover most of the pan. Set aside for 10 minutes.
At the same time, in a large skillet or microwave-safe bowl, heat remaining 1 tablespoon butter over moderately low heat until melted. Add squash rounds and stir until browned on all sides about 6 minutes, turning 3 or 4 times with a spatula. Set aside with the butternut squashes in step 6.
Preheat oven to 350 F (175 C).
Oil a 9 x 13 baking dish with olive oil.
In a large bowl, combine spinach, ricotta cheese and remaining ingredients, except 1/4 cup grated Parmesan cheese. Season with salt and pepper, to taste. Transfer half of the mixture into the baking dish. Repeat this step with the other half of the filling 2 more times to make a total of 3 layers. Bake for 25 minutes until bubbly and top begins to brown slightly around edges.
In a medium saucepan or microwave-safe bowl, melt 1/2 cup butter over moderately low heat until melted. Remove from heat and stir in zucchini noodles for 15 seconds just to coat.
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