This Roasted Butternut Squash and Spinach Lasagna is the perfect baked pasta for cozy November and December nights with family and friends. Beautiful layers of seasonal butternut squash, creamy buttery béchamel sauce, spinach, and lasagna noodles, all come together in this vegetable-focused lasagna. It’s vibrant, creamy, a little cheesy, and so delicious! Top the lasagna with salty prosciutto before baking for a warming dinner that’s mouth-wateringly delicious.
2 pounds ground pork
2 large eggs
3 tablespoons panko breadcrumbs
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, minced
1 tablespoon fish sauce
2 teaspoons kosher salt
One 13 1/2-ounce can unsweetened coconut milk
2 cups chicken stock or low-sodium broth
1/4 cup thinly sliced peeled fresh ginger
2 garlic cloves, thinly sliced
2 fresh red chiles, thinly sliced, plus extra for serving (see Note)
Finely grated zest and juice of 1/2 lime
1 tablespoon fish sauce
1 teaspoon ground turmeric
1/2 teaspoon granulated sugar
A few handfuls of baby spinach
Roughly chopped fresh mint and cilantro leaves
Additional lime wedges
Steamed jasmine rice (I estimate about 1/4 cup cooked per serving)
1 1/4 to 1 1/2 pounds zucchini, thinner longer ones are ideal here
Coarse or kosher salt
Freshly ground black pepper
1 3/4 cups (from 1 15-ounce can) small-to-medium-sized white beans, drained (I used – Goya’s Great Northern beans)
1 garlic clove, peeled
A 2-ounce bundle of basil (this is the small clamshell size at most groceries)
1 to 2 tablespoons white wine vinegar
Coarsely grated parmesan, to taste
Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4-inch strips. I use a mandoline for this but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.
On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer zucchini back to platter and squeeze lemon juice over it.
Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.
Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste.
Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else.
Recipe from Smitten Kitchen.
Click here for the recipe!
Ah the tastes of summer! Our grill is on overload this time of year, meats, veggies (even kale!) bread, seafood, you name it we grill it! As farmers we usually ( aka always) are wiped when we get home so we need something thats super low maintenance but delicious. This one is absolutely one of our go tos! Marinated in balsamic goodness, the zucchini and summer squash burst with flavor! Enjoy!
Create a wonderful, easy home cooked meal that won't disappoint! This whole cooked chicken is so simple to throw together, let the oven do all the work!