Butternut Squash Lasagna Cups

Ingredients

  • 1 peeled, seeded butternut squash
  • 1 tablespoon olive oil, for brushing
  • 1 pint part-skim ricotta cheese (fresh is best!)
  • 1 large egg
  • 1 tablespoon fresh minced oregano (or 1 teaspoon dried)
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • + 9 more ingredients
    • 6 ounces fresh baby spinach
    • 2 tablespoons butter
    • 1 tablespoon chopped fresh sage, plus 12 whole leaves for garnish
    • 2 tablespoons all-purpose flour (rice flour for gluten free)
    • 2 cups milk, slightly warmed on stove or in microwave (I used 1%)
    • salt & pepper
    • 1 cup fontina cheese, freshly shredded
    • ½ cup grated Pecorino or Parmesan cheese, freshly grated
    • freshly ground nutmeg, for garnishing

View full recipe at SpringPad

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