Ingredients
Scale
- 1 tablespoon of oil
- 1 purple onion, julienned
- 1 clove of garlic, chopped
- 2 cups of spinach
- 1 cup of Greek yogurt
- 1/3 cup of milk
- 1 cup of a buttery cheese
- 1 1/2 tablespoon of all-purpose flour
- 1 teaspoon of salt
- 2 eggs
- 1 butternut squash
- Spray oil
- 1 cup of Ricotta cheese
- 1 cup of Parmesan cheese
Instructions
- In a pan, use the oil to stir-fry the onion and garlic for about 4 minutes. Then add the spinach and cook for about 2 minutes. Turn off the heat and set aside.
- In a blender mix the yogurt, milk, cheese, then add the eggs, flour and salt. Set this mix aside.
- Use the longest part of the squash by first removing the peel, and with the help of a mandoline or a good knife, cut thin long slices. Place them in a baking plate, cover with plastic wrap, and bring them to the microwave oven for about 4 minutes. The power of the microwave must be only at 50%.
- In the baking container where we will make the lasagna, pour a little bit of the yogurt mixture, then cover with a layer of squash slices, then ricotta cheese, and on top the spinach mixture. Then the mixture of yogurt, the squash, and so on until you use everything. Top with parmesan cheese or another one of your liking. Cover the baking container with aluminum foil and bake for 60 minutes at 180°C (350°F).
- After that, remove the aluminum foil, and let it brown a little with the oven in broil mode, or any other way you may prefer until it’s browned to your liking. Let it rest for a while before serving.
- Prep Time: 25 mins
- Cook Time: 60 mins