Fall has arrived?

It is a shame that here in Miami we do not get to see the seasons change...The only way we know fall has arrived is when Starbucks begins to sell pumpkin spice latte among many other scrumptious pumpkin derived heavenly concoctions. Luckily for me, I am surrounded by friends and family who appreciate all the yummy fall veggies and they do not mind when I start using them in my cooking and baking. Recently I had the pleasure of hosting a dear friends bridal shower who is slightly obsessed with all things fall/pumpkin so in her honor I made this wonderful lasagna. The original recipe came from the queen, Martha Stewart...But I added my own little spin on it and it came out super delish.

 

A girl can wish!!!

Veggie Lasagna

What you need:

1-2 C of your favorite tomato sauce
2 Tsp dried oregano
4 garlic cloves (use micro plane to turn into paste)
1 medium butternut squash and 1 medium acorn squash. Peeled, seeded, sliced about an inch thick
1 C baby portabella mushrooms
1-2 bags of spinach, trimmed and washed
1 (15oz) ricotta cheese
1 C Parmesan cheese
1 packet of Mexican blend shredded cheese
1 egg
1/4 Tsp ground or freshly grated nutmeg
9-12 no boil lasagna noodles
Salt and pepper
EVOO

How to make:

Preheat oven to 400 degrees. On a baking sheet, toss the squash, oregano, and half the garlic with enough evoo to coat lightly. Season with salt and pepper. Roast until tender, about 20 minutes, rotating sheet half way through.

In a large skillet, heat 1 tbsp of evoo over medium high heat. Add the remaining garlic and saute lightly for about 30 seconds. Gradually add the spinach and toss until wilted, about 4-5 minutes or less. Transfer spinach to a strainer and press to release liquid. When cool, chop and season with salt and pepper. In a large bowl, mix the ricotta, half of the Parmesan, the egg, and nutmeg until smooth. Add the spinach to this bowl and set aside.

Spray square baking dish with non stick cooking spray. Spread some of the tomato sauce in the bottom of the dish, line with noodles, break if needed to cover sauce but do not overlap. Top with some of the ricotta mix, then squash, and mushrooms. Repeat in that order until veggies are done.The last layer should be noodles and tomato sauce. Top with the Mexican cheese blend and the rest of the Parmesan cheese.

Bake on a baking sheet until golden brown, 30-40 minutes at 350 degrees (time will vary with different ovens, so keep a close eye). Allow to cool 10-15 minutes before cutting.

**You can add mozzarella, more of the Mexican cheese blend, or Parmesan in between layers as well for extra cheesy goodness. Also, you can make this is with Alfredo sauce...yes it is just as good!

~Enjoy!