Butternut Squash Lasagna

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Serves 12

2 lb        butternut squash, peeled, seeded, 1” cubes

1 T         olive oil

¼c          water

1t. ea     s&p

1c           part skim ricotta

¼c          butter

¼c          flour

3½ c      skim milk

1pinch  nutmeg

4t          fresh thyme & sage, finely chopped

9oz       lasagna sheets, no boil

2c         part skim mozzarella

½c        grated parmesan

1. Cook squash, oil, water, s&p in microwave covered, 10-15 min

2. Purée squash in processor or blender. Remove & mix with ricotta. Set aside

 

Herb Sauce

1. Melt butter, add flour, cook 1 min

2. Whisk in milk, bring to boil, reduce

& simmer 5 min until thick

3. Stir in seasonings

 

Assemble in well sprayed 11×14 casserole

1. ⅓ sauce, ⅓ sheets, ⅓ squash pureé, ⅓ c mozzarella

2. Repeat 2 more layers

3. Cover with foil, bake on 375°F @ 40 min

4. Remove foil, top with remaining mozzarella & parmesan

5. Bake for 15 more min

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