This is a good dish to contribute to any fall or winter gathering. Serve it with a salad of winter greens and a bottle of hearty red wine. The squash mixture may also be used to stuff large pasta shells, topped with the sauce and Parmesan cheese and heated through.
Ingredients
- 2 ½ cups (about 3 pounds) cooked winter squash (such as Hubbard or acorn; I like buttercup, which is firmer)
- ½ cup water
- 2 tablespoons butter
- ¼ teaspoon nutmeg
- ½ cup Parmesan cheese
- Pepper to taste
- 1 package lasagna noodles
- 1 batch of Fifteen-Minute Tomato Sauce (see recipe)
- ½ pound shredded mozzarella cheese
Preparation
Preheat oven to 375 degrees.
Wash the squash, cut into quarters and place in a baking dish, skin side up, add water, and bake 1 hour or until soft. Alternatively, place squash in the top of a steamer and steam until soft, about 10 to 15 minutes.
Remove squash from oven or steamer, let cool slightly, scoop out the pulp, and place in a large bowl (it is important that the squash be fairly dry). Reduce oven temperature to 350 degrees. Add the butter, nutmeg, cheese and pepper to the squash, and mix with a wooden spoon until well combined and smooth. Adjust seasonings; add salt if necessary.
Prepare lasagna noodles according to package directions; drain carefully and lay out on a dry towel to cool. Lightly butter a shallow 12 x 8-inch glass baking dish. Cover the bottom of dish with a layer of tomato sauce, then the noodles, and then a layer of squash mixture. Repeat twice more, topping with sauce and a layer of mozzarella. Bake in 20 minutes until heated through.
