- 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
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.
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.
Recipe courtesy of Caffe Nonna