lasaña de calabaza con espinaca, salvia y queso de cabra (+ vegan substitutes)

receta de Molly (http://yestoyolks.com/2013/11/10/butternut-squash-sage-goat-cheese-lasagna/)

Ingredients you probably already have: salt and pepper, olive oil & butter

Otros ingredientes:

•1 ½ cup Parmesan cheese total*

FOR THE BUTTERNUT SQUASH PUREE:

•large onion

•4 garlic cloves

•1 medium butternut squash, peeled, seeded, and cubed

•crushed red pepper flakes 

FOR THE CHEESE LAYER:

•8 oz crumbled goat cheese

•1 (15-oz) container ricotta cheese (part-skim)

•1 (10-oz) package of frozen spinach

•½ cup Pecorino Romano cheese, freshly grated

•½ cup Parmesan cheese, freshly grated

•Fresh sage, chopped (about 2-3 tablespoons)

•nutmeg

FOR ASSEMBLY:

•Marinara sauce 

•lasagna noodles 

•4 cups low-moisture mozzarella cheese, freshly grated (part-skim)

•1 cup Parmesan cheese, freshly grated

•Sage leaves

Part I:

•defrost spinach

•preheat the oven to 450°F

•peel, seed, and cube squash

•boil water for lasagna noodles 

Part II:In large bowl, toss peeled and diced onion, peeled and left whole garlic cloves, and squash with oil, red pepper flakes, salt, and pepper (to taste). Spread out in an even layer on a baking sheet and roast for 20-30 minutes or until the squash is tender and onions are browned, stirring halfway through.

Allow the vegetables to cool.

Reduce oven temperature to 375°F.

Part III:

Mix together the 8 oz goat cheese, 15-oz ricotta cheese, ½ cup parmesan cheese, ½ cup pecorino cheese, and chopped fresh sage. Grate in a little nutmeg and season to taste with salt and pepper. 

Add squeezed dry defrosted spinach

*•boil lasagna noodles 

Part IV:

Puree the mixture of vegetables in Part I in a food processor until smooth.

*•drain lasagna noodles 

Part V:

Butter a 9 x 13-in baking dish and pour a thin layer of marinara sauce on the bottom.

Layer the ingredients in the following order: 

noodles, 

squash puree, 

cheese mixture, 

a drizzle of marinara, 

grated cheeses, 

and finally noodles.

Repeat the layering until the ingredients are used up, ending with a layer of lasagna noodles. 

Spread a thin layer of marinara sauce on the final layer of noodles. Add the last of the grated cheeses over the top and place whole sage leaves on top of the cheese.

Cover the baking dish with aluminum foil, place on a baking sheet, and bake for 30 minutes. 

Uncover and bake for 15 minutes longer or until cheese is golden brown and bubbly. 

Let stand 10 minutes for easier serving.

*vegan substitutes

I was able to find substitutes for ricotta, parmesan and mozzarella