Ingredients

The following ingredients have 4 Servings
  • 2 cups butternut squash (peeled and chopped into 1 inch shapes)
  • 1/2 yellow onion (chopped)
  • 1 shallot (minced)
  • 4 garlic cloves (peeled, chopped into 3-4 pieces)
  • 1 tablespoon extra virgin olive oil
  • 4 fresh sage leaves (minced)
  • 1/2 teaspoon ground rosemary
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 4 cups fresh spinach (3 big handfuls)
  • 15 ounces Ricotta (part-skim)
  • 1/2 teaspoon black pepper
  • whole grain lasagna pasta (uncooked (about 10 noodles))
  • 1/4 cup parmesan and asiago cheese (pre mixed and shredded)

Instruction

  • Prep oven for 400 degrees.
  • In a bowl, place the prepared (chopped or minced) butternut squash, onion, shallot, and onions. Add the sage leaves, rosemary, thyme, black pepper, and extra virgin olive oil. Stir all the ingredients. Place on a cookie sheet and roast for 1 hour (stir every 20 minutes).
  • After 1 hour, place the roasted mixture in a blender and mix until a puree.
  • Pour pureed butternut squash into a bowl and stir in the nutmeg.
  • In another bowl, mix the ricotta, spinach, and black pepper (easier to mix with your hands!).
  • Spray your crockpot with olive oil.
  • Now you are all set to start layering your lasagna!