Monday, October 22, 2012

Butternut Squash Lasagna

I have been following Proud Italian Cook for quite some time, I love her recipe and her photos.  She recently posted Individual Butternut Squash Lasanga w/Infused Bechamel, I love butternut squash and knew it was a must try. My squash was a fatty so instead of doing thre slices of squash stacked I only did two. The taste was fabulous I changed the filling recipe just a bit. I hope you try this recipe it was delish, you won't even miss the pasta!
 

Prep

Preheat oven to 375 degrees.
Rinse squash and then peel.
Slice squash into 1/4 inch slices, sprinkle with salt & pepper.
Bake for about 15 minutes or until tender (oven temp and times may vary), take out of oven.
 

Bechamel Sauce

5 Tbsp. Butter
5Tbsp. Flour
4 cups reduced fat milk
5 sage leaves
1/2 c shredded parmesan
 
On medium heat melt butter and whisk in flour. Keep whisking until flour has turned a slightly darker shade about 2 minutes, whisk in milk, sage leaves and parmesan cheese keep whisking , reduce temp to low. Sauce will thicken.

Filling

1/2 cup ricotta
1 cup cottage cheese
1/2 cup shredded mozzarella
1 to 1 and 1/2 cups chopped baby spinach
Salt & Pepper
 
Mix together and set aside.
 

Put Together

Ladle some bechamel on the bottom of the pan then place a layer of squash, then filling, then bechamel and repeat. Bake for about 10 to 12 minutes or until cheese is bubbling, serve immediatly and enjoy!
 
 
 
 
 
 
 
 

3 comments:

  1. Oh yum, I want to try this stopping by from craft o maniac

    ReplyDelete
  2. Hi there. The current Food on Friday is all about pasta and noodles! There is already a great collection of dishes but it would be great if you linked this in. This is the link . Have a good week.

    ReplyDelete

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