Butternut squash lasagna

I made this with just butternut squash, no greens; it was great, but a little sweet. Next time I'll add some sort of greenery to this, to cut the sweetness. (I adapted the recipe, below.) You don't need to cook them first, the moisture from the squash should do that while the lasagna's baking.

2 big butternut squash, cut in half, seeded, roasted, and peeled
2 boxes no-bake lasagna noodles
a big handful of fresh sage
a few tablespoons of butter
1 1/2 lbs ricotta cheese
2 eggs
1/2 cup or so heavy cream
2-3 big handfuls shredded mozzarella
lots of shredded parm
1/2 to 1 cup chicken or veggie broth, or some white wine and the rest broth
nutmeg, salt, pepper
greenery: fresh or frozen spinach, kale, collards, or dandelion greens would work well (enough to layer heavily). If you use frozen spinach, thaw it and squeeze the excess water out first.

Roast the butternut squash and let cool. Peel it and mash it up in a bowl. Melt the butter in a skillet over medium heat; when it begins to bubble, add the sage leaves and cook for 3-4 minutes. Add the sage and butter all together to the squash mash, along with the broth and some salt and pepper. (It will be a little runny.)

Add the ricotta, mozzarella, eggs, cream, salt, pepper and nutmeg together in a separate bowl, along with a handful of the parm.

Spread a little of the cheese mixture around your lasagna pan, and layer as so: noodles, cheese, squash, greenery, sprinkling of parm, repeat until you run out of something or run out of space in your pan. Bake at 350 for 30-40 minutes, or until the cheese on top is bubbly and browned.

This is a great vegetarian dish, and hearty enough for carnivores, too.



Butternut Squash