Butternut Squash Sweet Potato Lasagna with Hot Honey
Ingredients
Serves 6-8:
Vegetable Layers:
1 Medium Butternut Squash, peeled, seeded, & sliced 1/4” thick
3 Medium Sweet Potatoes
2 Tbsp Olive Oil
1 Tsp Garlic powder
4 Medium Tomatoes, sliced 1/4" thick
4 Cups Fresh Spinach
Salt, to taste
Black pepper, to taste
Ricotta Layers:
32 oz. Ricotta
2 Large Eggs
1 Cup Parmesan Cheese, grated
Cranberry Sauce:
12 oz. Frozen whole cranberries
¾ Cup Sugar
Zest from 1 Orange
½ Cup Orange Juice
Topping:
½ Cup Roasted pecan or walnuts, chopped
3 Tbsp Hot honey
Rosemary sprigs, for granish
Instructions
Roast Butternut Squash and Sweet Potatoes
Step 1: Preheat the oven to 400°F Convection Roast. Line 2 baking sheet pans with parchment paper.
Step 2: Lay butternut squash slices on a lined baking sheet pan. Lightly oil with olive oil and season with salt and pepper. Spread into an even layer.
Step 3: Roast butternut squash slices at 400°F Convection Roast for 15-20 minutes or until tender and lightly browned. Set aside.
Step 4: Cut the sweet potatoes in half lengthwise. Brush the cut halves with olive oil and place cut-side down on a lined baking sheet pan.
Step 5: Roast sweet potato halves at 400°F Convection Roast for 35-45 minutes or until sweet potato flesh is tender and easily scooped with a spoon.
Step 6: Once the roasted sweet potatoes are cool enough to handle. Scoop out the flesh, add garlic powder, and mash until smooth. Set aside.
Make Ricotta Mix
Step 7: Combine the ricotta with the 2 eggs and parmesan cheese. Mix until well combined. Set aside.
Make Cranberry Sauce:
Step 8: Add the cranberries, sugar, orange zest, and orange juice to a saucepan. Heat the saucepan over medium-high heat and bring to a boil. Reduce heat to low simmer, stirring constantly.
Step 9: Cook for about 10 minutes or until cranberries pop. Remove from heat and set aside.
Step 10: Preheat oven to 375°F.
Step 11: Lightly oil a 16x9 baking dish. In baking dish, layer roasted butternut squash slices, half the spinach, half the ricotta mixture, sweet potato mash, tomatoes, the remaining spinach, and the remaining ricotta mixture. Cover and bake at 375°F for 40-50 minutes or until heated through.
Step 12: Top with the cranberry sauce, chopped pecans, and hot honey. Garnish with rosemary sprigs