Adapted by Margaret Snell, this autumn spin on the Italian classic makes us salivate just thinking about it.
Cooks should always feel free to tweak the amounts to suit their taste buds; other kinds of squash will work,
just with different amounts of liquid to compensate for a drier buttercup or a wetter hubbard or pumpkin.
For the filling: Peel, clean, and steam 1 medium Butternut Squash. Cook lasagna noodles.
Meanwhile, chop 1 onion, 6 mushrooms, 3 cloves of garlic, and some sage and thyme; also grate 2 carrots.
Saute onions, carrots, mushrooms, and garlic. Add 1 ½ cups white wine and reduce to thicken a bit.
In a large mixing bowl, mash the squash. Add saute mixture, herbs, 2 T butter, and enough
chicken or vegetable stock to make a spreadable consistency.
To assemble lasagna: Spread a little of your store-bought or homemade white alfredo sauce on the bottom of the pan.
Add a layer of lasagna noodles. Then spread a layer of squash filling, then noodles and another layer of squash.
Then pour on the rest of the white sauce and sprinkle 2 or more cups of mozzarella cheese on the top.
Bake at 400 degrees for 1 hour or until it’s bubbly and gooey, and the cheese is golden brown.
Snell Family Farm - Buxton, Maine - 207.929.6166