Monday, September 26, 2016

Autumn Squash Lasagna

 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.
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.