Spinach and Squash Lasagna

Name: Spinach and Squash Lasagna
Ingredients: 5 tablespoons extra virgin olive oil, divided use, plus more for drizzling; 2 pounds whole squash or 1 3/4 pounds precut chunks; Freshly ground black pepper; Fine sea salt; 3/4 pound fresh or 1 pound dry regular or no-boil lasagna sheets; 16 ounces whole milk ricotta; 2 large eggs; 1 3/4 cups freshly grated Parmigiano-Reggiano, divided use; Pinch of pepperoncini (crushed red pepper flakes), plus more to taste; 1/8 teaspoon freshly grated nutmeg, or to taste; 1 tablespoon finely chopped fresh sage, about 3 large leaves; 2 garlic cloves, grated on a microplane; 1 pound fresh spinach, rinsed, patted dry, and coarsely chopped; 6 ounces fontina, grated, about 1 3/4 cups

freshpressedoliveoil.com

This is a flavorful meatless take on traditional lasagna. Many markets now sell fresh lasagna sheets or boxes of “no-boil” dry lasagna sheets that soften while

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.

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