Butternut Squash Lasagna

CSA'er Christina sent this amazing recipe for Butternut Squash Lasagna to share with fellow shareholders. Thank you Christina!

I'm working on a plan to post ideas and recipes for what to make with the veggies each week. I'll include storage tips and nutrition information as well. Look out for more on this in the coming few weeks. I'm excited about making this a regular thing.

Meanwhile, if you would like to share ideas, tips, anything about the veggies each week for our CSA community to enjoy, please, send them along.

Here's Christina's recipe:

She says: It's pretty simple and you could probably add all sorts of veggies to it to give it an extra boost. My recipes don't have measurements because I just eyeball it and make it up as I go. :)


Butternut Squash Lasagna

Ingredients:
Ricotta cheese
Shredded mozzarella (or other Italian cheese blend)
Lasagna pasta
butternut squash
butter or olive oil
salt/pepper/seasonings

Squash portion
1. Put entire butternut squash in the microwave for 2 minutes
2. Take out and slice in half lengthwise (microwave makes it easier to cut without the mess of boiling or risking chopping my fingers off)
3. Scoop out the seeds
4. Brush the inside with butter or olive oil
5. Put on a pan in the oven and roast on 350 F for 30-40 minutes or until soft and you can easily poke with a fork
6. Let it cool a bit and then scoop out the insides and put into a bowl
7. Smash and mix the squash, add dash of salt, pepper and other seasonings you like to taste (I like adding a dash of nutmeg, or garlic salt. I even used garlic bread sprinkle I had laying around.) Set aside.

Ricotta mixture
1. Mix a cup of ricotta cheese with one egg, set aside

Lasagna pasta
1. Cook the lasagna pasta as directed (i just bought some dried pasta from the store). Make enough for 3 layers. Depending on the size pan you're using you may need different amounts of the pasta.
2. Cut the size of the pasta to fit your pan. The pan I use is too short so I always have to cut off the ends of the pasta to fit.

Assembly and cooking directions
Get a pan and do layers of pasta, butternut, ricotta and shredded mozzarella. Sprinkle the top with a layer of mozzarella cheese. Cover the pan with foil and put in the oven to bake at 350 F for 20 minutes. Check on it during the 10 minute mark and remove the foil to let the cheese brown. When the cheese is bubbling and golden brown it's ready! If your cheese isn't brown yet, switch to Broil on Low for a few minutes. Watch the oven and turn it off as soon as the top layer of cheese is brown and bubbly.