Food-wise, I came across this recipe for a fall lasagna. Fresh butternut squash, pumpkin, white sauce and egg noodles were the main ingredients in this find. I was hoping to show Mr.F that not every meal needs to contain meat. Vegetables can be filling and delicious...amazing! A little time consuming and a week's worth of leftovers later, this lasagna will go into my seasonal recipes.
Pumpkin and Butternut Squash Lasagna
Adapted from Rachel Ray
1 box egg noodles
2 1/4 c. butternut squash, peeled & cubed
1 can. pure pumpkin
1 c. water
2 shallots, diced
4 Tablespoons butter
1/4 c. flour
2 c. milk
1/4 c. parmesan cheese
Heat oven to 400 degree. Grease an 9x13 pan.
Cook egg noodles till al dente. Set aside.
Heat large saute, deep saute pan on medium-heat. Melt 2 Tablespoons butter and add squash and water. Season with salt and pepper. Stir till water is evaporated.
Heat last 2 Tablespoons in a small saucepan. Add shallots and stir till soft, approx. 2 minutes. Whisk in flour and continue to stir for about 2 minutes. Gradually add in milk; bring to a boil and cook for 2 minutes constantly whisking. When thickened, remove from heat and stir in cheese. Season with salt and pepper.
In a medium bowl, beat together the pumpkin and egg. set aside.
To assemble, spoon a small amount of white sauce on bottom of pan. Layer egg noodles and pack down. spoon a layer of pumpkin (all), then noodles and pack down. Spread a layer of white sauce, then squash, then noodles and pack down. End with a layer of white sauce. Cover and bake for 30 minutes. Uncover for last 10 minutes. Let cool slightly before serving.