Cosori
Cosori
search
No results found.
Your cart is empty.

Your cart is empty and we can’t wait to see what you put inside. Discover the best products for a healthier home. Shop now!

Home / Recipes /

Home / Recipes /

Butternut Squash Lasagna 

COSORI ORIGINAL

15

Ingredients

40

Minutes

2

Servings

Butternut Squash Lasagna

equipment used

SHOP AIR FRYERS

Ingredients

+

4 cups butternut squash, peeled, large diced 

+

3 tablespoons olive oil, divided 

+

½ teaspoon kosher salt, divided 

+

1 bay leaf 

+

½ teaspoon ground black pepper, divided 

+

½ cup whole milk ricotta 

+

½ cup Parmesan, grated, divided 

+

½ cup whole milk, divided 

+

¼ teaspoon ground nutmeg 

+

1 cup baby Bella mushrooms, thinly sliced 

+

2 garlic cloves, minced 

+

4 cups baby spinach leaves  

+

3 lasagna noodles, boiled to al dente and halved 

+

2 cups mozzarella, shredded 

+

1 teaspoon Italian seasoning 

Items Needed

+

Food processor

+

2 mini loaf pans 

+

¼ teaspoon ground nutmeg 

+

1 cup baby Bella mushrooms, thinly sliced 

+

2 garlic cloves, minced 

+

4 cups baby spinach leaves  

+

3 lasagna noodles, boiled to al dente and halved 

+

2 cups mozzarella, shredded 

+

1 teaspoon Italian seasoning 

equipment used

SHOP AIR FRYERS

Directions

STEP 1

Toss the butternut squash with 1 tablespoon of olive oil, ¼ teaspoon salt, 1 bay leaf, and ¼ teaspoon of ground black pepper. 

STEP 2

Select the Preheat function on the Cosori Air Fryer, adjust temperature to 400°F, then press Start/Pause.   

STEP 3

Place the butternut squash into the preheated air fryer.  

STEP 4

Set temperature to 350°F and time to 22 minutes, then press Start/Pause.  

STEP 5

Remove the butternut squash when done and set aside to cool.  

STEP 6

Add the ricotta, the roasted butternut squash, ¼ cup Parmesan, ¼ cup milk, and the nutmeg into a food processor. Pulse until the mixture is smooth. If the mixture isn’t spreadable, add more milk. 

STEP 7

Add the mushrooms, garlic, and spinach, as well as the remaining olive oil, salt, and pepper, to a pan. Cook for 10 minutes until the mushrooms have browned and the spinach has wilted, then set aside to cool. 

STEP 8

Spread 2 tablespoons of ricotta butternut squash mixture into each of the mini loaf pans, then layer with lasagna noodles. Add the vegetable mixture and then mozzarella topped with Italian seasoning and repeat until you’ve reached the top. 

STEP 9

Spread ricotta butternut squash mixture onto the last layer and top with more mozzarella. 

STEP 10

Cover with aluminum foil and return to the air fryer basket. 

STEP 11

Set temperature to 350°F and time to 20 minutes, then press Start/Pause.  

STEP 12

Remove the foil when 3 minutes are remaining on the timer. 

STEP 13

 Remove the lasagna when done and garnish with basil, then serve.

STEP 14

Remove the empanadas when done and brush again lightly with the egg wash for shine while they are still very hot, then serve with the chimichurri on the side. 

Tags: