Butternut Squash Lasagna

I love cooking!

First time cooking Butternut Sqash!

This is such a yummy dish!! 

 You will need:

9x13 baking dish & a cookie sheet

1 Large butternut squash

1tbsp of honey

16 oz of cottage cheese

1tbsp of basil

1tbsp of oregano

cloves of fresh garlic (2-6 depending on preference )

10oz frozen chopped spinach

12-16 sheets of lasagna

16oz mozzarella, shredded

Salt & Pepper

 Cut your squash in half & spoon out the seeds.

 Lay the two halves open side down on a cookie sheet & fill sheet with half an inch of water

(I still hear a live version of John Prine in the back of my head singing Happy Enchilada every time I see the term 'half an inch of water' lol)

And bake this at 350 for 45 mins- 1 hour

 Cook your frozen spinach & drain it.

 You can use 1 tbsp of dry oregano, I used my amazing handy little chopper and chopped about 3tbspns fresh oregano instead :)

 Mix the 1tbsp of honey, your cloves of garlic-chopped, your basil & oregano 

(I used the organic gourmet basil blend that comes in a tube in the veggie aisle of your fav grocery store) in a large mixing bowl.

 Add the flesh of your squash and use an immersion blender to make a nice paste. If it is a bit thick, add some of the water from the cookie sheet you baked the squash with.

 In a separate bowl, mix the 16 oz of cottage cheese with your chopped spinach

 

 Spread 1/3 of the squash into the bottom of your pan, covering the bottom.

 Add one layer of lasagna noodles. 

I used the no boil ones. The recipe I found had actually called for whole wheat noodles & I would really like to try it with those some time, but I couldn't find them when I went to the store this trip. Maybe next time =)

 Spread 1/2 of your cottage cheese/spinach mix on top of the noodles.

 Eventually your layers will go as follows (from top)

1/3 squash paste

noodles

1/2 cheese mix

noodles

(I added a layer of mozzarella here that the recipe didn't call for)

1/3 squash paste

noodles

1/2 cheese mix

noodles

1/3 squash paste

 You then cover the top with mozzarella. The recipe called for a cup & a half.

 Bake at 350 for 40-45 mins. Mine was a bit over browned-which is more than okay with me, as I LOVE that 'almost' burnt cheese taste!! But if you don't, I would pull it out of the oven at about 40mins.

This really was one of my favorite recipes I've cooked yet!! I absolutely love the butternut squash! I've only ever had butternut squash soup & have never cooked the squash at home until now. I really think that even most people who aren't big veggie fans would probably like this if you make it the way I did because it is so cheesy :) Me loves melted cheese!!

This squash I bought from a local farmer, I am very curious to see if I notice a big difference in taste if I ever have to buy one from the grocery store.