Delicata Squash Lasagna
Lots of veggies is the key to this comfort food, perfect for fall. It can be made gluten free or with fresh pasta lasagna sheets.
2 lb. delicata squash, cut in half and seeds removed, thinly sliced on a mandolin or food processor if available or very carefully with a knife
2 lbs. heirloom tomato, thinly sliced
16 oz. whole ricotta cheese
2 cups shredded mozzarella
1 cup marinara sauce
4 cups fresh baby greens like spinach, kale or arugula
1 package fresh lasagna noodle sheets, unless you are making it gluten-free, then omit these
salt and pepper to taste
Preheat oven to 375 degrees.
Lightly oil a lasagna pan or 9×13 cake pan.
If using the lasagna sheet, cover the bottom with the sheet, depending on the size and shape of your pan, use 1.5-2 sheets.
If you are not using the lasagna sheets, just start layering.
Delicata, greens, tomato and 6 dollops of ricotta on each layer. Sprinkle each layer with salt, pepper and garlic powder.
On the top spread the marinara evenly. Cover with aluminum foil and place in oven for 30 minutes or until the juices are bubbling.
Remove foil and cover the top evenly with the shredded mozzarella cheese. Bake another 15-20 minutes until browned to perfection.
Serve with a heaping pile of Spring mix or baby greens lightly tossed in olive oil, salt and pepper.