I was looking for something different tonight and had a squash just glaring at me all day, so I decided to make lasagne. I also made a fantastic banana bread.
Easy Butternut Squash Lasagne
1 Medium Butternut Squash
1-3 T. sage
1 Medium Onion (chopped)
2-3 cloves garlic (minced)
salt and pepper to taste
1/4 cup flour (I used barley)
1-2 T. cornstarch
3 cups non-dairy milk
Lasagne noodles (cooked)
2 C. Daiya mozzarella cheese (grated)
Red pepper for topping - optional.
Peel and cut the squash in half. Rub with coconut oil and sprinkle with sage. Roast at 400F oven for about 30 minutes. After they have cooled a bit, cut them in to 1 inch cubes and set aside.
Add a tablespoon or two of coconut oil to a skillet, add the onions and saute until tender, about 5-7 minutes. Add the garlic and and 1-2 T. sage saute until fragrant, about 1 minute. Sprinkle in the flour and mix while cooking. Stir in the milk and season with nutmeg, salt and pepper and heat until it thickens, adding cornstarch if necessary.
Spread a layer sauce on the bottom of a baking pan. Add a layer of lasagne noodles. Spread butternut squash cubes on top. Sprinkle the mozzarella cheese on top. Continue to layer all the ingredients ending with the mozzarella cheese. Top with red peppers.
Bake at 350F until cheese has melted about 30-45 minutes. Enjoy!