A New Take on Lasagna

In the most recent issue of Mother Earth News magazine there is a story by Roger Doiron titled Cozy and Comfy Fall Recipes. Being that I am trying to eat seasonally, I thought that I'd like to try out at least one of the recipes in the article. I spotted an appealing picture of Butternut Squash Lasagna that I was calling my name. Normally I wouldn't post a recipe I've never made before, but I felt like I could pull it off. So, here goes.

1TBSP olive oil
1 1/2- 2 lbs peeled seeded and cubed butternut squash
1/2 cup water
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese

Of course I've already made alterations in the original recipe. I wanted to keep the ingredients as fresh and environmentally friendly as possible so I used organic whole grain flour and organic brown rice lasagna noodles. In addition, I purchased the milk from a local dairy and the squash from a local farmer.

I peeled and cubed the squash, placed it in a large skillet with the olive oil and added salt, pepper, and water. I then covered it and let it simmer on medium for about 20-25 minutes.


While the squash was simmering I put the pasta on to boil.

I have made my share of white sauces and never once have I measured the butter, flour or milk, but for the sake of this recipe I did.

Don't be afraid of making a white sauce, it's really not that hard. Simply melt the butter over medium heat. Add the flour, making a paste and then slowly add in the milk. I like for my milk to be at room temperature.

You will need to stir it continuously over medium heat until it thickens up. Then add nutmeg, salt and pepper.

After the squash was tender, I transferred it into my food processor and pureed it and added more salt and pepper.

Then I began the layer process; starting out with a buttered 13x9x2 inch baking dish.

I added enough of the white sauce to coat the bottom of the dish. I then layered noodles, squash puree, mozzarella, and more sauce. I repeated it once more. I finished with a layer of noodles that I coated with the white sauce. I covered the pan with foil and baked it for 40 minutes at 375 degrees. I removed the foil adding the Parmesan and remaining mozzarella and baked an additional 15 minutes.

When I took it out of the oven the entire house filled with the most incredible aroma. I can't say that I will make this very often, but it was very tasty. From start to finish it took me about 1 1/2 hours to make. Enjoy!

Ode to Autumn

Season of mists and mellow fruitfulness,

Close bosom-friend of the maturing sun;

Conspiring with him how to load and bless

With fruit the vines that round the thatch-eves run;

To bend with apples the moss'd cottage-trees,

And fill all fruit with ripeness to the core;

To swell the gourd, and plump the hazel shells

With a sweet kernel; to set budding more,

And still more, later flowers for the bees,

Until they think warm days will never cease,

For Summer has o'er-brimm'd their clammy cells.

Who hath not seen thee oft amid thy store?

Sometimes whoever seeks abroad may find

Thee sitting careless on a granary floor,

Thy hair soft-lifted by the winnowing wind;

Or on a half-reap'd furrow sound asleep,

Drows'd with the fume of poppies, while thy hook

Spares the next swath and all its twined flowers:

And sometimes like a gleaner thou dost keep

Steady thy laden head across a brook;

Or by a cyder-press, with patient look,

Thou watchest the last oozings hours by hours.

Where are the songs of Spring? Ay, where are they?

Think not of them, thou hast thy music too,--

While barred clouds bloom the soft-dying day,

And touch the stubble-plains with rosy hue;

Then in a wailful choir the small gnats mourn

Among the river sallows, borne aloft

Or sinking as the light wind lives or dies;

And full-grown lambs loud bleat from hilly bourn;

Hedge-crickets sing; and now with treble soft

The red-breast whistles from a garden-croft;

And gathering swallows twitter in the skies.

by John Keats

Welcoming Fall

Fall and spring are my favorite seasons. After a long hot summer, I am so ready for the cooler weather and the changing leaves. I've been checking out the Fall Foliage Report and I think we will probably go over to Hot Springs to drive around in the Ouachita Mountains next month. Until then I wanted to add a touch of fall to my house. On the cover of the Better Homes and Gardens they have this picture of a gourd filled with flowers. I attempted to replicate this, but I'm afraid I didn't quite measure up to BHG standards. We are also planting more mums and I want to make a gourd wreath. What are y'alls plans to welcome fall? I'll try and post pictures of our fall family fun, including Ladybug cheering in the Fall Fest parade, visiting the pumpkin patch, the corn maze and our trip to see the fall foliage.