The weather the past week or so around here has been out of this world! In Wisconsin, weather fluctuates pretty extremely. One day could be 70 degrees and then you get snow the next. It’s a lot to handle sometimes.
You know what’s not hard to handle? This super duper easy and even more super duper delicious lasagna. It’s simple to make and a nice mix up from tomato sauce lasagnas.
I love to stock up on winter squashes and hoard save for use throughout the winter and spring. Some of them I chop and freeze (really just the butternut to have on hand for recipes) but mostly I just leave them in a cool, dark, dry place and I’ve never had one go bad before I get to use it.
These flavors will warm you from the inside out and the steps are simple. BONUS for you- in a rare chain of events, I actually documented the process (sort of). Feast your eyes and hopefully later your belly on this:
ONE: combine your butternut squash filling ingredients in food processor or high powered blender. Blend well until creamy. TWO: combine all of your spinach and cheese filling ingredients in a bowl. THREE: layer and assemble the lasagna. Follow those “layer instructions” below. FOUR: finish the layers and then top generously with cheese, because #Wisconsin.
FIVE: bake it, divvy up, and devour ❤Oh so delicious. I love nutmeg but some people are not big fans, you can omit if you would like, although I might judge your sanity because it’s so good. I could go on and on, but I’ll let these pictures speak for themselves. Hopefully you make this and love it too!If you’re not drooling now, something might be wrong with you. Here’s the recipe so you can make this for yourself.
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Happy Sunday! Hope everyone had a great weekend. If you’re struggling for simple recipe ideas for the upcoming week, I’ve gotcha covered. This is seriously one of the simplest and tastiest week night meals ever! I first saw this and was like “ummmm what? there’s no way you can cook it all together and it doesn’t get gooey and mushy and naaaasty” There were too many good reviews for me to not try it and also the hope that it really would be delicious was too much for me to take- I gave it a try.
I’ve made this multiple times since the first time and I’ve made a few adaptations. First of all, I really did find it a little “gummy” the first time- I’ve found that a good way to help reduce this is to not add all the water right at the beginning and then add more towards the end of the cooking if it needs it. Also one time I made this I had some extra spinach lying around which was close to being not so great anymore, I threw it in right at the end and let it wilt and it really look this to the next level. As you can see in the picture above, you seriously just throw it all together and let it cook. Magical! 🙂
12 ounces whole wheat linguine (or spaghetti, really just a long pasta)
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced
4 cloves garlic, sliced thinly or minced
1/2 -1 teaspoon dried red-pepper flakes
2 sprigs fresh basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 cups water (or chicken or veggie stock for added flavor)
3 oz Fresh Spinach (about half a standard bag)
Freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and about 3 and a half cups of water in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated/soaked into pasta, which takes about about 10-12 minutes. This is where you can add more water if need be.
Remove from heat. Stir in the spinach and let it wilt (like 2 minutes). Then season to taste with extra salt and pepper, plate it up and garnish with basil and Parmesan cheese.
Sooo good. We love this and it’s packed with veggies and nutrients and yet soooo delicious you wouldn’t know it.
I have also made a Spicy Peanut Thai version of the one pot pasta- serisouly ALSO freaking delicious! Look for it in an upcoming post!
This picture could definitely use some better lighting but you get the idea 😉
1 package smoked sausage of your liking
1 Tbsp olive oil
1 medium onion
1 (14.5 oz.) can diced tomatoes w/chiles
2.5 cups chicken broth
1 lb pasta (any shape you want)
1 package fresh spinach
1 cup (4 oz.) shredded monterrey jack
1 bunch green onions
Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!
Jake seriously loved this! He snuck a bit before I sat down and was like ” this is so good! What is in here? Seriously this is really delicious”. That always makes me super happy when he loves what I cook. Now you can share this with your loved ones 🙂 Enjoy!