Ingredients: |
Ingredients: 3 cups quartered Brussels sprouts 3 cups diced butternut squash 1 Tablespoon butter 1 shallot, chopped 6 fresh sage leaves, chopped 1 egg 15 oz ricotta cheese 1/2 cup grated Parmesan cheese, plus 1/4 cup for topping 1/2 teaspoon freshly grated nutmeg 7 oz fresh pesto sauce (I used Trader Joe's) 8 oz fresh mozzarella cheese, drained of water and sliced lasagna noodles (Fresh lasagna sheets or cooked. "No boil" does not work well in this recipe)
|
Directions: |
Directions:Preheat oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large rimed baking sheet. Drizzle with extra virgin olive oil and toss to coat. Sprinkle with a pinch of salt and pepper. Roast until lightly browned in parts and tender, about 15 minutes. Melt butter in a saute pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine. In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg. Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta. Spread half the ricotta mixture over the vegetables. Cover with 1/2 the mozzarella slices. Top with a second layer of lasagna noodles and spread pesto over. Top with remaining vegetables, ricotta, third layer of noodles, and pesto. Top with remaining mozzarella slices and 1/4 cup Parmesan. Bake at 350 degrees F for 40 minutes or until bubbly. |