I got a lot of squash in my CSA and wasn't sure what I wanted to do with them then I came up with this idea. Squash lasagna. If you've ever eaten pumpkin ravioli, it's a very similar taste.
I roasted the squash for about 40 minutes at 375 degrees.
Scrape the cooked squash out of their skins and place it in a food processor along with some nutmeg, salt and pepper, some sage fried in butter and enough cream to make it smooth and spreadable. Boil lasagna noodles and place a layer of them in the bottom of your pan. Spread some of the squash over the noodles. Top with another layer of noodles.
Mix a container of ricotta cheese with salt and pepper, 1 cup of parmesan cheese, 2 cups of shredded mozzarella and 2 eggs. Spread a layer over the noodles and top with some sauteed spinach.
Add more noodles and keep layering the ingredients.
Finish with a layer of noodles and drizzle them with some melted butter. Sprinkle with salt and pepper and paprika.
Place it on a cookie sheet because it will bubble over.
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| Bake it at 375 degrees for about 40 minutes. |
Let it rest for about 15 minutes before cutting it.
This was the first time I made this and it was a huge hit.
Comments
I still have a few squash in my garden, I'll see if I have enough to try this :-)
Have a great day!
Christer.