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.
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.
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.
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.
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!
5 comments:
I can't wait to try this. I'm looking at a butternut squash on my table right now.
I think I may try that!!! I read your profile on that page btw and it describes you PERFECTLY!!!
sounds yummy as can be. i've never met a squash i didn't like so i'll give this a try. i've gone vegan, so i'll change things up a bit...but no big deal!
I am getting more and more excited to try this. We still have 3 squash on the vines and one indoors. Soon lasagna!
Jayedee, How do you make a white sauce without milk? And what do you substitute for the cheese? I don't mind giving up meat, but dairy and seafood, NO WAY!
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