Thursday, June 20, 2013

butternut squash and sage lasagna

It's not that I'm being lazy, I just happened to forget to take a picture of this meal when I made it. That's probably a good thing though because it didn't look nearly as beautiful as the pictures from the original website:

the recipe: 
roasted butternut lasagna with crispy sage
makes 9 x 11 pan of lasagna
1 butternut squash (I don't know if I just had a small one, but I think I could have used 1 1/2 or 2 squashes, especially if you're trying to feed a whole family.)
drizzle olive oil
pinch sea salt
2 teaspoons freshly grated nutmeg
9-10 fresh sage leaves (I just skipped the whole roasting the sage leaves and used dried sage)
1 package lasagna noodles 
cashew bechamel sauce 
1 package frozen spinach (optional)
Peel, remove seeds/innards, and cut butternut squash into cubes. Arrange in single layer on (parchmented) baking sheet, drizzle with olive oil, sprinkle with sea salt and nutmeg. Arrange sage leaves on same sheet, brush with olive oil. Roast in 300 degree oven – 5 minutes for sage leaves, 30-35 minutes for squash. Remove from oven and cool.  
***OR, cut it into quarters, wrap each piece in plastic wrap and microwave them for about 8 minutes.***
Transfer cooled squash cubes to food processor (or blender) and purée until smooth.
Assemble lasagna layers: Pour a small amount of bechamel in 9 x 11 baking dish. Add noodles. Spread a layer of squash purée. ***This is where I also added a layer of thawed frozen spinach*** And repeat.  Top with remaining sause and dried sage.  
Cover with foil (especially important if using no-boil pasta noodles) and bake at 350 for 35-40 minutes. Remove from oven and let stand for 10-15 minutes, to set – you get even slices of lasagna layers this way.

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