|PUREE THE ROASTED SQUASH WITH EGGS & SPICES|
|USE BUTTERNUT SQUASH|
|USE OVEN READY LASAGNA NOODLES|
|LAYER WITH COTTAGE CHEESE AND ROASTED SQUASH|
|TOP WITH MOZZARELLA|
|THE COMPLETED LASAGNA|
|MADE SOME MUSHROOM RISOTTO TO GO WITH IT.|
|SERVED WITH SAUTEED GREEN BEANS AND ALMONDS|
Roasted Butternut Lasagna:
drizzle olive oil,garlic powder salt and pepper. Bake at 350 for 30-40 min. until tender.
Remove and cool
two heaping TBSP sour cream
1 garlic clove
1 tsp sage
pinch of nutmeg
1 cup cream or milk (consistency should be like a creamy soup) add water if needed to thin it a bit if it seems too thick.
Butternut mixture first then oven ready lasagna noodles (i use the whole box and break them to make them fit. one layer right to left, next layer top to bottom. so it holds the casserole together better.
and ricotta or cottage cheese (I used small curd low fat cottage cheese, the whole tub.) I would have used ricotta if I had some.
1 layer of shredded mozzarella cheese in middle
mozzarella over the top(fresh Parmesan would taste good too.)
bake at 350 for 60-70 minutes covered with lid or foil.
My lasagna was a little dry to make sure you have a lot of the butternut puree mixture and drizzle a couple of TBSP of water over it when you check it if it seems dry.
Process in food processor:
In 8x8 or square casserole dish
test noodles with a knife to make sure they are done. Check it half way through the cooking time to make sure its not too dry.