Noodle-less Butternut squash Lasagna
A few years ago I found out I have Celiacs disease. Funny thing is I have never had any symptoms. Anyway eliminating Gluten and attempting to eliminate grains from my diet can be somewhat challenging. But as long as I don’t need to give up meat then I will be fine. This dish tastes really good just takes time.
- 2 medium or 1 large butternut squash
- 1 bunch spinach
- 32 ounce container ricotta
- Season up the Ricotta
- favorite pasta sauce
- 2 cups mozzarella
- 2 cups aged Parmesan
Peel your butternut squash using a potato peeler. Slice in half lengthwise. This might require you rearing back and hacking the knife into the middle of the squash and then beating it on the cutting board until the knife runs through. Hey, that’s at least what I do! Scoop out the seeds with a spoon and discard. Cut each half in half again crossways to make two smaller pieces.
Use the mandolin slicer to slice the squash fairly thing. Just watch your fingers.Place your slices on a parchment lined baking sheet and bake at 350 degrees for 15 minutes or so.
Next layer everything.
- Ricotta Cheese
- REPEAT (Usually about 3 layers)
- Top with cheese and Italian seasoning
Bake at 350 until cheese is brown and bubbly. When you take it out let it cool about 10 minutes.
This was taken from this blog.