BUTTERNUT SQUASH LASAGNA
Tomato Cream Sauce Ingredients
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1/4 cup - tomato paste
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2 qt - heavy cream
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1 tbsp. - fresh basil, chopped
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1 tbsp. - sun dried tomatoes
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salt & pepper
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2 lb - butternut squash
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3/4 lb - ricotta cheese
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1 lb - mozzarella cheese, shredded
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1 tsp - ground sage
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1/2 lb - button mushrooms, sliced
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1/2 lb - frozen spinach
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1/4 lb - parmesan cheese
Heat cream in pot over medium heat. Whisk in tomato paste. Simmer cream until it is reduced to half. Turn off heat. Add chopped basil and sun-dried tomatoes. Season with salt and pepper to taste.
Peel squash and slice lengthwise into 1/4” pieces. Cook squash in boiling water for approximately 10-12 minutes, remove from water and drain. Layer squash in 13” x 9” baking dish. Mix ricotta with sage in mixing bowl. Add sliced mushrooms, drained spinach, ricotta mixture and tomato sauce to ricotta mixture. Pace 1/3 of mixture onto layered butternut squash. Repeat in layers. Top with parmesan cheese. Bake in 375 degree oven for approximately 20-25 minutes.