Monday, July 14, 2014

Spinach Ricotta and Roasted Butternut Squash Lasagna Petals- the basics and the accessories


This is my third recipe for Lasagna Petals.  Which, to you, might seem a bit odd.  But to me, pretty much fits my personality perfectly.  If something works... stick with it.  

Like buying my favorite pair of pointy toe heels in black, brown, and don't forget red.  Or, revisiting the sale rack the next day to buy three more of those pencil skirts to have on backup for the next three seasons.  Or always keeping my top five in stock... lemons, cilantro, goat cheese, frozen peas and vidalia onions.  I've been blessed with the gift of decisiveness (and some might even say practicality- thanks Mom) ... at least when it comes to the basics.

Never stray too far from the basics, yet add just enough creativity and pop with accessories to keep things interesting.


And thesethese, and even these vegetarian Lasagna Petals, each have the solid bones (the basics) to build on.  Allowing you to get as fun and creative as you'd like with the addition of your own favorite bright, crazy, trendy and colorful ingredients (the accessories). 


Roasting the butternut squash brings out the sweetness, so much so, they almost taste like candy.  And the creaminess from the ricotta cheese balances the crunch of the wonton wrappers.  Plus, add in a bit of spinach for texture, and nutrition, and you've got a perfect Meatless Monday, or any other day of the week meal.  And don't forget to save some for leftovers.  These are just as good the next day, and thanks to their you-don't-even-need-a-fork wonton wrapper packaging, you've got a delicious lunch, or snack for on the go.

And the best part?  Just 382 calories... for all three!


Spinach Ricotta and Roasted Butternut Squash Lasagna Petals

6 oz. bag spinach
1/2 vidalia onion, chopped
1 butternut squash, peeled, seeded and cut into small cubes
15 oz. container ricotta
1 egg
1/4 c. Parmesan cheese, grated + more to garnish on top
Zest of 1 lemon
Juice of 1 lemon
1/2 tsp.  freshly grated nutmeg
24 wonton wrappers
Olive oil
Salt and Pepper to taste

Fist, roast the butternut squash by placing the squash on a rimmed cookie sheet.  Drizzle over olive oil and salt and pepper as desired.  Roast at 400 degrees for 20-25 minutes, until soft and starting to brown on edges.  Once done, set aside.

While the squash is roasting, prepare the filling.  In a large skillet add in some olive oil and vidalia onion, and saute until translucent.  Then add in the spinach to wilt (you might need to add a bit of water to help steam it down).  Once spinach is wilted, set aside.

In a large mixing bowl, add the ricotta, egg, Parmesan cheese and zest and juice of one lemon.  Salt and pepper to taste.  Once the spinach mixture is cool, add to the ricotta mixture (making sure to drain off any water if necessary).  Add in the freshly grated nutmeg and stir to combine.

To assemble, spray a muffin pan with non-stick spray.  Then lay out your wontons (I lay them out in stacks of 4) and place a drinking glass upside down on the stack.  Cut around the glass to create circles.  Then place 12 wrappers into the muffin pan.  Top with half the ricotta mixture and half the butternut squash cubes.  Then continue with the rest of the ingredients in the same order from wrappers, ricotta and squash.  Top with a few sprinkles of Parmesan cheese, and bake at 350 degrees for 20 minutes, or until edges start to get golden brown.

Serves 4


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