3 lbs. butternut squash, halved & seeded
3 TBsp. olive oil
Preheat oven to 450*F Grease a baking sheet and put
the squash on it to bake... brush with the oil.
Bake 45-50 minutes, until the
squash can be easily pierced with a fork.
Set aside to cool.
Cook up 9 lasagna noodles!
1 sweet red pepper, cut up
1/2 cup Vidalia onion, cut up
1 tsp. minced garlic
Saute in olive oil then set aside.
1/4 cup butter
1/3 cup flour
1 quart milk
Melt butter in a large sauce pan. Add flour and mix quickly.
Add the milk slowly and whisk until it thickens.
After it thickens stir in the cooked pepper/onion/garlic.
Add a little salt & black pepper to taste.
Scoop the squash out of the peel, mash
it up in a bowl then add it to the thickened
milk, pepper, onion.
(ooops, I forgot to take a picture!)
(fresh spinach & 1 1/3 cup Parmesan cheese)
Reduce heat in the oven to 375* F Grease a
9X13 baking dish. Pour 1 Cup of the butternut
squash sauce into the baking dish and place
3 lasagna noodles on top. (You can use either the
No-Cook noodles or the pre-cook ones)
Spread 1/2 of the remaining squash sauce,
top with freshspinach (optional) and
1/2 cup Parmesan cheese.
Place another 3 noodles on top, spread the remaining
squash sauce, more spinach (optional) and 1/2 cup of
Top with the last 3 noodles and pour
1 cup of non-fat Half & Half (or heavy cream) over the
top of the noodles and then top that with 1/3 cup of
Parmesan cheese! Cover with aluminum foil.
BAKE in the preheated oven 375*
for 30 minutes then
remove the foil and bake another 15-30 minutes
until the top is bubbly golden brown.
Allow to rest 5-10 minutes
before serving! ENJOY!