Ingredients with Measurements:
- 1 package of Balo noodles
- 1 medium-sized butternut squash, peeled and diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 cups of spinach, chopped
- 1 cup of ricotta cheese
- 1 cup of mozzarella cheese, shredded
- 1/2 cup of parmesan cheese, grated
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of cayenne pepper
- 2 cups of tomato sauce
Special Equipment Needed:
- 9x13 inch baking dish
- Large pot
- Skillet
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cook the Balo noodles according to the package instructions. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
4. Add the butternut squash to the skillet and cook until it is tender, about 10 minutes.
5. Add the spinach to the skillet and cook until it is wilted.
6. In a bowl, mix together the ricotta cheese, mozzarella cheese, parmesan cheese, salt, black pepper, nutmeg, cinnamon, and cayenne pepper.
7. Spread a thin layer of tomato sauce on the bottom of the baking dish.
8. Layer the Balo noodles on top of the tomato sauce.
9. Spread a layer of the cheese mixture on top of the Balo noodles.
10. Add a layer of the butternut squash and spinach mixture on top of the cheese mixture.
11. Repeat the layers of Balo noodles, cheese mixture, and butternut squash and spinach mixture until all the ingredients are used up.
12. Top the lasagna with a layer of tomato sauce.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 390
Fat: 20g
Carbohydrates: 35g
Protein: 18g
Sodium: 760mg
Sugar: 8g
Fiber: 5g
Substitutions for ingredients:
- Balo noodles can be substituted with regular lasagna noodles.
- Ricotta cheese can be substituted with cottage cheese.
- Mozzarella cheese can be substituted with provolone cheese.
- Butternut squash can be substituted with pumpkin or sweet potato.
Variations:
- Add cooked ground beef or turkey to the butternut squash and spinach mixture.
- Use a different type of cheese, such as cheddar or gouda.
- Add roasted red peppers or sun-dried tomatoes to the butternut squash and spinach mixture.
Tips and Tricks:
- To make the lasagna ahead of time, assemble the layers and refrigerate until ready to bake.
- Leftover lasagna can be frozen and reheated in the oven or microwave.
Storage Instructions:
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftover lasagna in the oven at 350°F for 15-20 minutes or in the microwave for 2-3 minutes.
Presentation Ideas:
Serve the lasagna on a large platter and garnish with fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
Serve the lasagna with a side salad and garlic bread.
Suggested Side Dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting Advice:
- If the lasagna is too dry, add more tomato sauce or a little bit of water to the layers.
- If the lasagna is too watery, make sure to drain the butternut squash and spinach mixture well before layering.
Food Safety Advice:
Make sure to cook the butternut squash and spinach mixture thoroughly to avoid any foodborne illnesses.
Food History:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor Profiles:
This lasagna has a savory and slightly sweet flavor from the butternut squash and cinnamon.
Serving Suggestions:
Serve the lasagna hot with a side salad and garlic bread.
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