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Winter Squash Lasagna

Winter Squash Lasagna

1 container (15-oz) part-skim ricotta

4 ounces part-skim mozzarella, coarsely grated

1/8 tsp. freshly grated or ground nutmeg

¼ cup grated Parmesan

2 tbsp. grated Parmesan

Kosher salt and pepper

1 bunch(es) spinach, thick stems discarded, leaves chopped

1 package frozen winter squash purée, thawed

6 no-boil lasagna noodles

Green salad, for serving


Heat oven to 425°F. In a large bowl, combine the ricotta, mozzarella, nutmeg, ¼ cup Parmesan, ½ tsp. salt and ¼ tsp. pepper; fold in the spinach. Spread ½ cup of the squash on the bottom of an 8-in. square baking dish. Top with 2 noodles and spread a third (about ¼ cup) of the remaining squash over the top. Dollop with a third (about 1 cup) of the ricotta mixture; repeat. Place the remaining 2 noodles on top; spread with the remaining squash and dollop with the remaining ricotta mixture. Sprinkle with the remaining 2 tbsp. parmesan, cover tightly with an oiled piece of foil (to prevent sticking) and bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes. Serves: 4.

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