NOVEMBER 10, 2020
Hi Everybody,
As we approach the end of our season, I want to thank everyone who came to the site with an open mind and a pleasant disposition to pick up their shares. Everyone made the best of the situation, and that is wonderful. Special thanks to Anastasia Saltarelli, our fearless Site Manager.
Today’s recipe is an offbeat squash dish – squash lasagna! I hope you enjoy it.
WINTER SQUASH LASAGNA
1 – 8-ounce container ricotta (whole milk or part-skim)
4 oz. mozzarella (whole milk or part-skim ), shredded
1 tsp. freshly grated or ground nutmeg
1/4 c. grated Parmesan
2 TBS grated Parmesan
Kosher salt and pepper
1 bunch spinach, thick stems discarded
1 large or 2 small winter squash, roasted and pureed
6 raw lasagna noodles
- Heat oven to 425°F. In a large bowl, combine the ricotta, mozzarella, nutmeg, 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp pepper. Fold in the spinach.
- Spread 1/2 cup of the squash puree on the bottom of an 8-in. square baking dish. Add two lasagna noodles on top and spread a third of the remaining squash over the top. Place dollops of the ricotta mixture on top (using about 1 cup). Layer 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. Bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes.
Serve this dish with a green salad and some crusty Italian bread. Enjoy!
Have a delicious week!
Best,
Judi