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🌙 Mezza Luna Lasagna

Mezza Luna Lasagna

🍽 Serves ⏲ Total Time
8 1.67 hours

🧂 Ingredients

  • 🍈 1 large butternut squash (peeled, sliced lengthwise and cleaned of seeds and string)
  • 🫒 1 olive oil cooking spray
  • 🧂 1 sea salt
  • 🧂 1 black pepper
  • 🧀 2 jars Alfredo Sauce
  • 🧀 15 oz (426 g) Ricotta cheese
  • 🥬 2 cups (280 g) frozen spinach (chopped, defrosted and squeezed of some water)
  • 🥜 0.25 tsp nutmeg
  • 🍝 12 sheets no boil lasagna noodles
  • 🧀 1 cup (113 g) mozzarella cheese (shredded)
  • 🧀 0.5 cup (50 g) Parmigiano Reggiano cheese (grated)

🍳 Cookware

📝 Instructions

Step 1

Preheat oven to 375°F. Slice butternut squash (peeled, sliced lengthwise and cleaned of seeds and string) halves into ½-inch half-moon-shaped pieces. Spray a large baking sheet with a light dusting of olive oil cooking spray and sprinkle with a little sea salt and black pepper. Place the slices on the sheet in a single layer. Lightly spray the tops and sprinkle with salt and pepper. Bake until the slices are tender, 35 minutes. Remove from oven and set aside to cool; lower oven temperature to 350°F.

Step 2

Empty Alfredo Sauce into a sauce pan; warm over very low heat, just enough to liquefy, and remove from heat. Place Ricotta cheese, frozen spinach (chopped, defrosted and squeezed of some water), nutmeg and a pinch of salt into a bowl and combine. Set aside.

Step 3

Assemble lasagna: Coat the bottom of a 9x13-inch baking dish with a light layer of Alfredo Sauce. Place four sheets of no boil lasagna noodles side by side and top them with more Alfredo Sauce. Next, add squash in a single layer. Top squash with more Alfredo Sauce and another layer of noodles. Top noodles with all of the Ricotta-spinach mixture and smooth out. Top with another layer of noodles, then Alfredo Sauce and the last of the squash. Pour over the remainder of Alfredo Sauce and top with mozzarella cheese (shredded) and Parmigiano Reggiano cheese (grated).

Step 4

Cover lasagna with foil and bake for 40 minutes. Remove foil and bake another 10 minutes or until cheese is golden and bubbly. Remove from oven and rest 15 minutes before slicing.

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