Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna

Ingredients:

Butternut Squash Filling:

2 cups butternut squash puree

1 cup ricotta cheese

1/2 cup milk

1/4 + 1/8 teaspoon salt

1/4 teaspoon nutmeg

Spinach Filling:

1 cup cooked spinach

1 cup ricotta cheese

1 cup mozzarella cheese

2 garlic cloves, minced

1/4 teaspoon salt

pepper, to taste

Other Ingredients:
10 oz lasagna noodles, cooked

1 1/2 cups mozzarella cheese

1/2 cup Parmesan cheese

Italian seasoning

Paprika

Basil


Directions:

Preheat oven to 375 F.

Butternut Squash Filling:

For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling:

Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).

Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.

Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.

Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.

Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.

Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Spicy Shrimp Pasta in Garlic Tomato Cream Sauce

Spicy Shrimp Pasta in Garlic Tomato Cream Sauce

Ingredients:

2 tablespoons olive oil

1 pound shrimp, shelled and deveined

crushed red pepper

paprika

salt

1 small onion, finely chopped

4 garlic cloves, minced

2 cups canned crushed tomatoes

1/4 cup water

half a cube chicken bullion

1 tablespoon basil

1/4 teaspoon oregano

1/2 cup heavy cream

8 oz penne pasta


Directions:

Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.
Remove shrimp to a plate, being careful to leave all the oil in the skillet.

To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes, occasionally stirring, until onions soften.

Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add basil and oregano, mix, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed. In the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.

Add back the shrimp and pasta. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary.