Looking around the kitchen, not wanting to go to the store ... this sounded good with a lot of substitutions. I followed both the post I found for winter squash and spinach bake and their source pasta and butternut squash cake.
Ingredients
- 8 oz broken up lasagna noodles
- 400 g winter squash, peeled and sliced very thinly
- 3+ cloves garlic, sliced very thinly
- 1 egg
- 100 g ricotta (I substituted a mix of sour cream/yogurt/cottage cheese; recipe called for 200-250 g)
- 50-100 g parmesan, grated (divided)
- 200 g feta, crumbled small (divided)
- 1 cup grated fontina cheese (I used mozzarella)
- 5 oz/150 g baby greens chopped
- salt, pepper
- basil, thyme, parsley
- red pepper flakes (<1/2 tsp)
- 2 T olive oil
- 1 cup water
Mix together in a big bowl, sprinkling top with feta and parmesan left. Put into 9" round or square pan lined with parchment paper. Cover tightly with foil.
Bake at 350 degrees for 90 minutes. REmove foil, drizzle 1 T olive oil, and let bake another 30 minutes.
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