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Butternut & Spinach Lasagna

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Ahh... I was so prepared to hate this due to my bitterness about the vagueness of the measurements. How much is a tub? How much frozen squash? ...come on now are you kidding?....However... I muddled through best I could and it did taste delicious. The recipe says to use 3 bags of frozen butternut squash. The author includes a photo but it has no info on the ounces. I do have a Whole Foods near me and found the exact bag in the photo (it is a 10 ounce bag...so you need 3 ten ounces bags of butternut squash). FYI on the website there were complaints about the lack of measurements, and the author said you could substitute 2 cups of fresh butternut squash instead of the frozen...that math doesn't make sense to me as I measured out the 3 bags of squash and it came to 6 cups alltogether...so I would use 6 cups. ALSO ....in regards to the mysterious "tub" of riciotta...I used a 16 ounce tub and felt that I did not have enough (case in point, my sister loved it with that amount of cheese and liked it lighter on the ricotta). However, I want to try more ricotta....I Next time I will maybe get 30 ounces...I will write how that works when I try it again. As for italian cheese mix...I mixed some Whole Foods three cheese prepacked grated mix ( asiago, fontina, parmesan- three 5 ounce containers ..about 2 cups in each) and 2 cups of mozzerella. This recipe is expensive.
greta haebel   •  2 Sep   •  Report
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Ingredients

9 lasagna noodles, cooked

1 tub ricotta cheese

5 ounces fresh spinach, finely chopped

2 tablespoons fresh sage, finely chopped

2 tablespoons minced garlic

salt & pepper to taste

3 bags frozen butternut squash

2 tablespoons olive oil

8 cups italian cheese mix

3 cups arugula

1 1/2 tablespoons white vinegar (or white cooking wine)

1 tablespoon honey

salt and pepper to taste

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