10.23.2009

{the dish} butternut squash & spinach|traditional meat

Just the other day Amy and I got together to cook. It is so much fun cooking with a friend. We talked, laughed, listened, mixed, spread ... had a great time. We also ended the day with 2 wonderful lasagnas for each of us. I froze one to use at a later date and we devoured one last night. So good. Next time I think I will serve wine while we cook!

We made a vegetarian butternut squashspinach lasagna and a traditional meat lasagna. Amy brought her gluten free corn pasta and used that in lieu of regular pasta. Here are the recipes for both - I have boiled it down to 6 steps. Enjoy! Thanks to Amy for letting me post these!

lasagna for friends by amy and ann

step 1: Make the Sauce (or if you are using store bought skip to step 2)
basic sauce
8 cloves garlic crushed and chopped & olive oil to saute in
4 15 oz cans tomato sauce
1 1/2 - 2 15oz cans tomato paste
1/2 cup red wine
1 tbls oregano
1 tbls basil
1 tsp red pepper flakes
salt and pepper to taste

Saute onions until cooked. add all other ingredients and simmer. Thin with wine or water. To make thicker add more tomato paste. Adjust seasonings according to your taste.
step 2: ricotta layer:
3 lbs fresh ricotta (if you can't find this use the packaged ricotta)
1 15 oz package ricotta
1 tbls basil
1 tbls oregano
2 tsp garlic powder
salt and pepper

mix and set aside


step 3: choose your type of lasagna or make both

butternut squashspinach filling
1/2 onion chopped
4 10oz packages frozen butternut squash - thawed. (if using fresh cut into small cubes - you will need 2 large squashes)
olive oil
2 tbls brown sugar
salt and pepper to taste

Saute onion in olive oil for 3 min or so. Add butternut squash and let cook until soft. Season with sugar and salt and pepper. When you taste this it should be slightly sweet. set aside


meat filling
4 lbs lean ground beef
olive oil
salt and pepper

brown meat, drain and season
set aside


step 4: cook pasta lasagna noodles or gluten free corn spaghetti
Cook your pasta according to directions and set aside.


step 5 : Prepare your lasagnas
Prepare a baking dish by rubbing it with olive oil. Spread a think layer of sauce on the bottom. Slice fresh mozzarella to use for top.


for the butternut squash lasagna we layered like this:
sauce
pasta
butternut squash
ricotta
spinach
pasta
sauce
top with sliced mozzarella and cracked pepper

for the meat lasagna we layered like this:
sauce
pasta
meat sauce
ricotta
pasta
sauce
top with sliced mozarella and cracked pepper

step 6: cook and enjoy (or freeze and enjoy later)
Cook in a 375 degree oven for 25 - 35 minutes or until cheese is bubbly and slightly brown. enjoy!

7 comments:

DesBisoux said...

butternut squash is one of my favourite fall/winter veg! it's yum and pretty!
i'm all hungry now...
happy weekend guys!x

amy and ann said...

loved it. i ate the last of this last night! we did back to back bc my freezer is shot! it was yummy!!!
amy :)

**WE BLOG ARTISTS** said...

Lasagne is probably my most loved comfort food...thanks for sharing...sounds like you both make very treasured memories together.
Char

Joyce said...

I can't wait to try the butternut squash lasagna! Yummmm...
Have a golden weekend. xoxo

pve design said...

I love this recipe.
It is so good!
thanks!!
pve

Kotori said...

I've not tried butternut squash lasagna... sounds delicious!

the southern hostess said...

Yum! I'm sure this was amazing!