Butternut aquash lasagna

Discussion in 'The Late Night Cafe (off-topic)' started by scottykush, Jan 22, 2013.

  1. scottykush

    scottykush

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    I have the bottom (round) half of a butter nut squash. Thinking about doing a squash lasagna with ricotta, spinish, and a tomato OR white sauce.

    do these flavors go together? what sauce should i use? How long should i roast the squash (in thin slices?) before assembeling them into the lasagna so they will not be too soft after cooking the lasagna? Maybe I should just cut the squash in half , then just half cook it and cut it after...

    If anyone else has any other ideas  with my butternut I would be happy to hear them.

    Thanks internet world
     
  2. scottykush

    scottykush

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    Here's what Im going to try...

    -Cut the squash in half and cook for 15 minuits @ 350, seasoned with s&P

    -Soak lasagna noodles in hot, NOT BOILING water for 10 minuits

    B-rown butter and combine with ''= ''parts flour and gradualy whisk in milk to make a white sauce.

    -Season with S&P, and a pinch of pumpkin spice.

    -Add parm to white sauce and set aside.

    -Mix together ricotta, chopped spinich, mozza, 1 egg  and S&P

    -Cut squash into not too thin slices

    -Spread some sauce on the bottom of a baking dish and arrange the bottom layer of pasta..

    -Spread some cheese/spinich mixture  on pasta, top with some squash slices, top with some sauce and repeat.

    -Top with mozza and parm and bake for 45 minuits @350

    ...Ill let you know how it turns out