Why hello, Nemo. Although it’s only a rain/snow mixture here now, over the course of the afternoon and evening (and even into tomorrow) we are supposed to get a boatload of snow. And yes, “boatload” is a technical term. Which translates into us getting over a foot of snow. Crazy! Also crazy that it is February and we haven’t had any real snow this entire winter. It is so different from Wisconsin!
Hopefully all my fellow east coasters stay safe and warm for the duration of the storm. I’m going to try and make the most of it by having a cozy and relaxing weekend inside. And you should make this lasagna so you have delicious sustenance to keep you full while you are hunkering down!
This Butternut Squash and Brussels Sprouts Lasagna is sweet and savory. It is filling, satisfying, and chock full of veggies!
Look at all the scrumptious layers! It’s so good. And easy to prepare as well.
Butternut Squash and Brussels Sprouts Lasagna
Recipe adapted from Iowa Girl Eats
1 and 1/2 cups of butternut squash, peeled and chopped (into 1″ pieces)
1 tbsp water
~ 15 brussels sprouts, pre-roasted
6 no boil lasagna sheets
One 25 oz. jar of marinara sauce (you’ll have a little left over)
1/4 cup parmesan
1 tbsp olive oil
1/2 large yellow onion, diced
5 cups of spinach, chopped
3 oz. shredded mozzarella
7.5 oz. ricotta cheese
4 tsp tarragon
To prepare this glorious meal, start by preheating your oven to 375 degrees and greasing an 8×8 baking dish.
After chopping all the ingredients, place the butternut squash in a microwave safe bowl with the tbsp of water and microwave for about 5-7 minutes, or until softened.
While the squash is in the microwave, start preparing the spinach filling. Heat a large pot with the oil to medium heat, and when it’s ready add in the onions. Sauté for about 5-7 minutes, or until softened. Then add in the spinach and continue cooking until the spinach has wilted, about 1 minute. Take off heat and set aside.
Now prepare the cheese filling. In a small bowl simply combine the mozzarella, ricotta and tarragon.
Start assembling! Begin by spreading 1/2 cup of the marinara sauce over the bottom of the baking dish. Top with two lasagna noodles. Then spread half of the cheese mixture over the top of the noodles.
Then place the butternut squash and brussels sprout over the cheese, and top with 3/4 a cup of marinara sauce.
Add two more lasagna sheets and then spread the remainder of the cheese mixture over them.
Next place the spinach mixture atop the cheese, and then pour another 3/4 cup of marinara sauce on top.
Add the last two lasagna sheets, spread a small amount of marinara on top, and then sprinkle with the parmesan cheese.
Cover the baking dish with tin foil and bake for 30 minutes. Then remove the tin foil and continue cooking for another 30 minutes. Take out and let it cool for a few minutes, then enjoy!
Brussels sprouts are kind of awesome,