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Add the spinach a few handfuls at a time and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper. Remove the spinach to a paper-towel lined plate to help drain any excess liquid.
Lay lasagna noodles on top, cut so they don’t overlap. Add a layer of béchamel, half the spinach, and half the cheese. Now put in another layer of lasagna and the remaining spinach. Add a layer of squash, a layer of tomato sauce and a final layer of béchamel. Sprinkle on the remaining cheese. Bake for 35-40 minutes, or until golden and ...
Butternut Squash Lasagna. Swap out your typical marinara sauce for a creamy butternut squash sauce instead! It'll make this fall lasagna layered with sausage and cheese even more comforting.
Preheat oven to 425°F. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with 1 teaspoon oil. Place them cut side down on a baking sheet lined with parchment paper.
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The next time you decide to cook up butternut squash, instead of eating it as a side, cube it and mix it into a pasta dish, with egg noodles and spinach—delicious! Get the recipe: Butternut ...
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Yields: 6 servings. Prep Time: 10 mins. Total Time: 45 mins. Ingredients. 2 lb. butternut squash, peeled and cut into 1" pieces. 2 tbsp. olive oil. 2. cloves garlic ...