Lasagna Nonna

Total Time:
2 hr
Prep:
30 min
Cook:
1 hr 30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 3 butternut squash
  • 3 pounds whole milk ricotta
  • 3 cups heavy cream
  • 1/4 cup minced garlic
  • 1/4 cup minced shallots
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 teaspoons crushed red pepper flakes
  • 1/4 cup fresh sage leaves
  • Kosher salt and freshly cracked black pepper
  • 4 cups marinara sauce
  • 8 sheets fresh lasagna noodles
  • 12 cups baby spinach
  • 1/2 cup Parmesan
  • 2 cups shredded mozzarella
Directions
Watch how to make this recipe.
  • Special equipment: 2 medium lasagna pans

  • Preheat the oven to 350 degrees F.

  • Cut the butternut squash in half and spoon out the seeds. Place on baking sheet cut-side down. Add some water and bake until a knife slides through the skin and squash easily. Cool and then spoon the flesh from the shell. Set aside for later use.

  • Raise the oven temperature to 400 degrees F.

  • Place the ricotta, cream, garlic, shallots, basil, oregano and red pepper flakes in a medium-size mixing bowl. Whisk to combine until there are no lumps.

  • Mince up the sage and add to the ricotta mix. Adjust the seasoning with salt and pepper. Whisk until blended and set aside for later use.

  • Take 1 cup of the marinara and evenly coat bottom of each pan. Next lay a sheet of pasta down in each. Spread some of the ricotta mixture on each sheet and top with 3 cups of baby spinach.

  • Add another sheet of pasta, then some more ricotta and spread half of the butternut squash over each lasagna.

  • Then add another layer of pasta on each. Top with the remaining ricotta mixture and 3 cups of baby spinach on each. Add the last layer of pasta and pour the remaining marinara on top. Finish with the Parmesan and then the mozzarella.

  • Wrap each with parchment paper and then aluminum foil. Bake until cooked through, 1 hour to 1 hour 15 minutes. Let cool, then cut and serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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