I never measure anything when I make up recipes (or really ever for that matter!), so eyeball everything. *Tip: I love to make individual servings of lasagna and bake them each on their own plate, so servings aren’t sloppy like most lasagna. To do this, cut the noodles with kitchen shears and assemble individually in ramekins or on a bake able dish.Ingredients:
-1 package lasagna (I like to get the completely flat lasagna with no ugly side ridges)
-1 butternut squash
-cream
-Swiss, gruyere, or emmanthaler cheese (or all 3!)
-fresh spinach
-butter
-EVOO
-a little flour (for the roux)
-salt
-pepper
-nutmeg
-zest of one lemon
Directions:
- Peel, cube, and roast squash with lots of EVOO, salt, pepper, and a little nutmeg in about a 400 degree oven until golden brown (or just taste until soft on the inside)
- Cook lasagna noodles.
- Mix about 2 -3 tablespoons of butter with a little flour to make a roux. Continue by adding cream and a handful of grated cheese, and then lemon zest for a lovely bichemel sauce. Add salt and pepper as needed. Whisk the whole time.
- Put roasted squash into a VitaMix (my favorite tool!) or a Cuisinart/food processor. Puree for a couple seconds; you want it pureed but not too smooth, so it retains some of that gourdish texture. Add more evoo if needed, and add more salt, pepper, or nutmeg also to taste.
- Strain lasagna noodles and pat dry.
- Spoon squash puree into the bottom of a lasagna dish. Layer noodles, then white sauce and spinach, then more noodles, then butternut squash, then repeat. Cover top with more grated cheeses and throw back in a 350 degree oven for about 15 minutes or until cheese is golden!
