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

Directions

Step 1

Preheat the oven to 400°F. Place 1 tablespoon olive oil in a 9×13 baking dish and spread it over the bottom and sides with a pastry brush or clean fingers; set aside.

Step 2

Peel the squash as needed and cut into a small dice, about 1/4 inch in thickness. Toss with 2 tablespoons olive oil, 10 grinds of a pepper mill, and 1 teaspoon salt. Roast in a rimmed sheet pan for 20 minutes, just until a sharp knife pierces a few pieces with barely any resistance. Cool slightly and transfer to a large mixing bowl.

Step 3

Complete the following steps while the squash
is roasting. If using regular dried lasagna sheets, cook them according to package directions for
al dente, drain, rinse with cool water to stop the cooking process and make them easier to handle, and set aside.

Step 4

In a large bowl, mix the ricotta, eggs, 1 cup Parmigiano-Reggiano, pepperoncini, nutmeg, and sage; set aside.

Step 5

Heat a large frying pan. When hot, add 2 tablespoons olive oil and the garlic, then start adding spinach to the pan by the handful, adding more as each batch cooks down. Keep cooking until the liquid from the spinach evaporates, about 8 minutes (press the spinach against the sides of the pan with a large wooden spoon to release more liquid). Take the pan off the stove and let the spinach cool slightly, then roll it up in a clean kitchen towel to squeeze out any add remaining liquid. Add to the bowl with the squash and combine.

Step 6

Lower the oven temperature to 350°F. Place a layer of lasagna sheets in the prepared baking dish, spread on 1/3 of the cheese mixture, then 1/3 of the squash mixture; sprinkle on 1/2 cup fontina and 1/4 cup Parmigiano-Reggiano. Repeat that sequence twice more, then top with the rest of the fontina and a drizzle of olive oil.

Step 7

Bake for 45 minutes until the cheese is bubbly
(if you’d like it more browned, place under the broiler for 2 to 3 minutes). Let it cool slightly before cutting into squares, dressing each one with a drizzle of olive oil.