Butternut Squash Lasagna
Thanks Maggie Iba for sharing this delicacy!
1 med Butter nut.
half a package of dry or fresh Lasagna pasta
1 16 oz container of Ricotta
3-6 cloves of garlic
3 med/large shallots
salt & pepper
Peel and cube the butternut and boil in a pot of water with a splash
of lemon juice until soft. Drain water and set aside. Mash up the
squash to a spreadable consistency and add salt, pepper, sage to
Caramelize onions, Shallots and garlic in a pan and lightly de-glaze
with cooking sherry. Season with salt/pepper to taste.
With drained butternut water and any additional water needed, boil
lasagna until fairly al dente.
Mix ricotta and egg in a bowl until smooth.
in a lightly oiled glass baking pan spread a thin layer of caramelized
onions, followed by a thin layer of butternut. cover with pasta.
Again, thin layer of onions, thin layer of butternut, sprinkle with
sage and pepper. Then add a layer of ricotta and egg mix. and sprinkle
with your choice of cheeses. Cover with pasta. Repeat layering until
you are satisfied or use up everything!
Cover with tin foil and bake at 350/375 for about 30-45 mins. take off
tin foil for last 10 mins to get the cheese all crispy on the top.