– butternut squash, 6 cups peeled and diced (about 2 lb)
– olive oil, 2 tbsp
– dried thyme, 1/2 tsp (or fresh thyme 3 sprigs)
– fresh basil
– shallot, 1 diced
– garlic, 2 cloves minced
– salt and freshly ground pepper
– 12 oz fresh arugula (or spinach*)
– zucchini and yellow squash, shaved into ribbons and cut in half
– part-skim ricotta cheese, 2 cups
– ground nutmeg + cinnamon, 1/4 tsp
– mozzarella and Parmesan cheese, 2 cups shredded
– Firm polenta*, cut in half inch slices (found in pasta isle in tubes)
– jarred marinara sauce or tomato sauce
* lasagna noodles can be interchanged for the polenta slices
Preheat the oven to 400 F. In a large baking pan, toss the squash with oil, shallots, garlic, thyme, salt and pepper. Bake until tender, about 35 minutes. Transfer to a bowl and mash coarsely with a fork.
Reduce oven temp to 350 F. Coarsley chop spinach or arugula and combine with the ricotta, nutmeg, mozzarella and parmesan and mix well.
Layer the prepared ingredients in a casserole dish starting with the polenta,
Then, add the butternut squash mixture followed by the three cheese mixture,
Next, add the marinara sauce and repeat these four layers if desired.
Lastly, top the lasagna with a little extra cheese. Bake for 30 minutes and broil for a minute or two the end to add a golden, melted cheese finish. Let stand for 10 minutes before serving.