butternut squash & pesto lasagna

last night mr handsome made dinner.

i took a nap.

when i woke it was to a heavenly aroma of pesto and cheese.
(note: it customary that one should always be woken up like this.  new benchmark set)

what a sweet man.  xo.

also, you can consider this my retirement post.  it's clear the kitchen the can survive without me.

butternut squash & pesto lasagna

2 tablespoons olive oil
1/2 yellow onion, finely chopped
3 cloves garlic, finely chopped
1/2 butternut squash, diced
1 zucchini, diced
seas salt and freshly ground pepper
pinch of red pepper flakes
1 (28-ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15-ounce) container part-skim ricotta cheese
1 (16-ounce) bag frozen chopped spinach, thawed and squeezed dry
7 ounces pesto (homemade or store-bought)
1 box no-boil lasagna noodles
2 cups shredded part skim mozzarella cheese
1/4 cup grated parmesan
fresh basil for garnish

preheat the oven to 350F.

heat the olive oil in a large saucepan over medium heat.  add the onion and garlic and cook, stirring, until softened, about 4 minutes.  add the butternut squash and zucchini and cook, stirring, for 4-5 minutes more.
season with salt, pepper and red pepper flakes.  stir in the crushed tomatoes and tomato sauce; bring to a simmer.  cook, stirring occasionally, about 20 minutes.  adjust seasonings as necessary.

in a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.

spray lasagna pan with non-stick spray.  spread a little of the tomato sauce on the bottom of the pan.  lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch.  spread 1/3 of the ricotta and pesto mixture evenly on top.  sprinkle with about a 1/2 cup mozzarella cheese.  ladle about 1 cup of sauce on top.  repeat layering in the same order.  layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the parmesan and remaining mozzarella.  cover with foil and bake in the centre of the oven until the sauce is bubbling around the edges, about 40 minutes.  uncover and bake 5 minutes more.  let stand 10 minutes before slicing.

adapted from foodnetwork.com


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