Submitted by: Patti
- 1 Butternut squash, peeled and diced
- 2 cups vegetable broth
- 2 cup diced carrots
- 1 onion, diced
- 1 lb of spinach, diced
- 1 jar of alfredo sauce
- 1 package of lasagna noodles
- 1 package of shredded cheese, asiago and parmesan
- Preheat the oven to 375.
- In a medium saucepan, add squash and broth and bring to a boil and simmer for 10 minutes. Add the carrots and onions to the mixture. Boil again and simmer until the broth has disintegrated. Note: You want the mixture to get a little tender. Because the liquidity of the veggies varies in type and freshness, you may need to drain out the extra broth once the veggies are tender enough.
- Create the spinach and cheese layer. Mix the spinach with half of the bag of the cheese. Add in spices of your choice, recommendations include pepper and garlic salt.
- Layer the lasagna in a rectangle baking dish. Put a small portion of the alfredo sauce on the bottom of the dish and spread around. Add a layer of lasagna noodles. Top with a layer of the butternut squash/carrot/onion mixture, a layer of spinach/cheese mixture, and a layer of the alfredo sauce. Continue until you run out of ingredients, but make sure that the top layer is noodles - and read the next step so you have enough sauces left.
- On top of the layered lasagna, spread the remaining alfredo sauce and sprinkle cheese. Cover with foil and back for 40 minutes. Then take the lasagna out of the oven, remove foil, and bake for an additional 5-10 minutes, depending on your preference of toasty cheese.
- Enjoy! This goes great with a white wine and small side salad.
Published: Wednesday, August 10th, 2011 by Kelly