Sunday, October 7, 2007

Butternut Squash Lasagna with Sage Butter Sauce

1 package frozen winter squash, thawed
1 small butternut squash, cleaned, peeled, diced
1 stick butter
2 T brown sugar
Garlic powder
Ricotta cheese
Cream cheese, softened
Shredded Mozzarella
Fresh sage
No boil lasagna noodles or cooked lasagna noodles

Put chunks of butternut squash in a pot, tossed in canola oil, salt and pepper. Put a heavy lid on the pot and cook over medium heat for about 25-30 mins, tossing occasionally. Cook until fork tender.
Place the roasted squash and the frozen squash into a food processor or blender with brown sugar, 1 tsp. salt, 1/2 tsp. black pepper, dash cinnamon, dash nutmeg, dash garlic powder & 4-5 chopped fresh sage leaves. Blend until smooth.
Mix tub of ricotta with 1/2 package cream cheese and 1 tsp. salt.

In a lasagna baking dish, layer noodles, squash mixture, noodles, a thin layer of ricotta mixture, noodles, squash mixture, noodles, shredded mozzarella, noodles, squash mixture, noodles, ricotta mixture, noodles, squash, noodles and to the whole dish with some shredded mozzarella.

Melt 1/2 the stick of butter and chop up 10-12 fresh sage leaves & add that to the melting butter. Pour the melted butter and sage mixture over the top of the lasagna, cover with tin foil, and bake in the oven on 350 for about 40 minutes.
Uncover in the last 10-12 mins of cooking.

Sprinkle top of lasagna with cinnamon sugar & serve with more melted butter and chopped fresh sage sauce.


*Hint: Don't use too much cheese.

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