Ingredients
Cheese Mixture
- 15 ounces Ricotta Cheese
- 2 Tablespoons chopped Fresh Parsley
- 1 large Egg
- 4 ounces Creamy Goat Cheese
Meat and Vegetables
- 1 pound ground beef
- 8 ounces Baby Spinach
- 4 cloves Garlic
- 1 3-pound Butternut Squash, peeled, seeds removed and sliced into 1/8 inch slices
Other Ingredients
- 8 ounces Fresh Mozzarella, very thinly sliced
- Salt and Black Pepper, to taste
- 1/2 cup grated Parmesan Cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 425°F (220°C). Lightly grease a 3-quart casserole dish with nonstick cooking spray and place it on a sheet pan to catch any drips from bubbling during baking.
- Make Cheese Mixture: In a mixing bowl, combine ricotta cheese, chopped fresh parsley, and egg. Stir until well mixed. Crumble the creamy goat cheese over the mixture and stir gently until evenly incorporated. Set aside.
- Cook Ground Beef: Heat a large sauté pan over medium heat. Add the ground beef and cook, stirring occasionally, until fully cooked and lightly browned, about 6 to 8 minutes. Transfer the cooked beef to a paper towel-lined plate to drain and cool slightly.
- Sauté Spinach and Garlic: Return the pan to medium heat. Add the baby spinach and minced garlic to the pan and sauté until the spinach is wilted and the garlic is fragrant, about 2 to 3 minutes. Combine the sautéed spinach and garlic with the cooked ground beef in a bowl, stirring to mix evenly.
- Layer the Lasagna: Arrange a layer of butternut squash slices evenly on the bottom of the prepared casserole dish. Lightly season this layer with salt and black pepper to enhance flavors and draw out moisture. Next, add a thin layer of fresh mozzarella, followed by a thin layer of the beef and spinach mixture, then a thin layer of the ricotta cheese mixture. Repeat layering, seasoning each squash layer lightly with salt and pepper, until all ingredients are used, finishing with a final layer of butternut squash on top. Optionally, reserve about 1/4 cup of the beef and spinach mixture to place on top for garnish.
- Bake Covered: Cover the lasagna tightly with aluminum foil and bake for 35 to 50 minutes. After 45 minutes, remove the foil and check the squash for tenderness. Depending on slice thickness, it may take the full time to become tender.
- Add Parmesan and Finish Baking: Once the butternut squash is tender, remove the foil completely and sprinkle the top with grated Parmesan cheese. Return the lasagna to the oven and bake uncovered for about 15 minutes, or until the top is golden brown and bubbly.
- Rest Before Serving: Let the lasagna rest in the pan for about 10 minutes after removing it from the oven to allow it to set, aiding in clean slicing and serving.
Notes
- Season each layer of butternut squash lightly with salt and pepper to bring out flavor and reduce excess moisture.
- Using a sheet pan under the casserole dish helps catch any drips that bubble over during baking.
- Thinly slice the butternut squash (1/8 inch) for even cooking and tenderness.
- Allow the lasagna to rest after baking to ensure clean cuts and better presentation.
- Adjust cooking time depending on squash slice thickness — thicker slices may require longer baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
