I’ve trying to do more vegetarian dishes and this will be a repeat performer. If you use a mandolin, be very careful!
2 tsp. Canola oil
1-1/2 cups red onion – vertically sliced
1-1/2 Tbsp. sliced garlic cloves
1 large package of baby spinach
1 teaspoon Ciao Down
1 jar of alfredo sauce
1 cup ricotta cheese
1 8 oz.bag of shredded mozzarella
1/3 cup grated gruyere cheese
1 large butternut squash – peeled then cut the neck from bulb – I save the
bulb cut in half and roast. Then dice and save for a salad
Pre-heat oven to 350. Heat oil in a skillet over medium and add onion and garlic. saute 4 minutes. Add spinach and Ciao Down and saute until just wilted. Remove from heat. Mix ricotta with eggs and set aside. Slice butternut squash in even planks, about 1/8″ or as thick as the mandolin can slice them. place squash in even layers in a 9 x 12 glass pan coated with cooking spray. Cover with plastic and microwave for 4 minutes. Remove from dish and pour 1/2 of the jar of alfredo sauce in the bottom.
Then place butternut squash planks in a single layer. Add half of the ricotta/egg mixture and spread evenly over squash, and half of the spinach and onion mixture over top, Repeat ending with spinach mixture. Cover with 1 bag of shredded mozzarella and shake on Ciao Down. Cover with foil and bake for 50 minutes. Remove from oven and sprinkle Gruyere cheese on top and put back in the oven and broil for 4 minutes until cheese is melted and bubbly.
Remove from oven and cover with foil. Let sit for 20 minutes before serving.