Butternut Squash and Spinach Lasagna

The wait is over.  I've decided to bring back my "Monday's with Mia" posts!  I know this is big news - try and contain your excitement.  If your Mondays have been melancholy and just haven't been the same since I stopped posting adorable dog pictures on my instagram feed - never fear.  Your Monday morning is about to take a change for the better. 

Our beloved Weimaraner turned 12 last October and I feel like it's only right that she would get to take the instagram spotlight once a week.  If I were to describe my four legged family member in three words, they would be: mischievous, astute and phobic.  She has a BIG personality that is all her own.  She's hides when she hears rain or thunder. Anyone wearing a hat - terrifies her and she fiercely protects her yard and her family from anyone walking by our house.   She also smiles, yes, smiles, when she sees her favorite people.  (By the way, that doesn't include me.)  

Mia is not a support animal.  Quite the opposite really.  We've come to the conclusion that we're going to have to register my husband as Mia's support person.  And yes, we do have plans to get him a yellow vest to wear that identifies his role as a DSP.  (dog support person.)  You see, Mia can't actually function without him.  In a nutshell, she HATES to be away from Ben for any length of time.  To some extent, I guess I can understand her frustration.  He's a pretty great guy to hang around and I've also been known to pout when he leaves but I DON'T resort to eating the drywall off the wall to express my heartache.    

I prefer to drown my sorrows in squash and spinach lasagna.  Throw in a side of warm Italian bread and you're looking at the perfect comfort food meal to overcome despondency over an absent husband or DSP.  I love this lower carb version of a classic vegetable lasagna.  Give these squash "noodles" a try before you pass judgment - you just might be surprised. 

Butternut Squash and Spinach Lasagna
2 teaspoons oil
1 red onion, sliced thin
1 clove garlic, minced
6 ounces baby spinach
3/4 cup plain Greek yogurt
1/3 cup milk
3 ounces sliced provolone 
1 1/2 Tablespoons flour
1 teaspoon salt
2 eggs
1 butternut squash
1 cup ricotta cheese
1/3 cup grated Gruyere cheese
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Heat oil in skillet.  Add onion and garlic and saute 4 minutes. 

Add spinach and cook until wilted.  Remove from heat.

Place yogurt, milk and provolone in blender.  Process 20 seconds. 

Add flour, salt and egg.  Blend 1 minute.

Cut neck from squash.  Use a mandolin to slice neck and bulb into 1/8" thick slices. 

Place squash in a square baking dish.  Cover with plastic wrap.  Microwave 4 minutes. 

Remove squash and spray dish with cooking spray.  Spread 1/2 c. yogurt mixture in bottom of dish. 

Shingle 1/3 of squash slices over yogurt mixture. 

Top with 1/3 of ricotta.  

Top with 1/3 spinach mixture. 

Top with 1/3 of yogurt mixture. 

Repeat layering 2 more times.  

Sprinkle with Gruyere.  

Cover with foil.  Bake 50 minutes at 350. 

Remove foil and place under broiler for 4 minutes until browned.  Let rest 20 minutes. 

I realize that butternut squash lasagna is not your traditional Memorial Day fare but I decided to go ahead and post it anyway because it is just that good.  And if your region of the world is experiencing unusually cold weather or record breaking heat like Atlanta, you might just be looking for an indoor cooking option anyway.  Have a great weekend friends!   

Ciao! 

Click here for a printable version of this recipe