Yellow Squash and Pumpkin Lasagna Recipe

Recipe: Yellow Squash and Pumpkin Lasagna

2 cups sliced yellow squash
1 med onion, sliced
1 tbs balsmic vinegar
2 tbs evoo
1/2 tsp minced garlic
1/2 tsp rubbed sage
salt & pepper

1 can 100% pumpkin (not pumpkin pie mix)
1/2 c milk
sprinkle to taste: cinnamon, ginger, curry powder, nutmeg, rubbed sage
salt & pepper

1 tbs evoo
1 tbs flour
2 cup milk
1/2 c peccorino romano
2 tsp rubbed sage
1 tsp minced garlic
salt and pepper

grated parmesan cheese

lasagna noodles boiled 8 minutes and well drained

In a large frying pan, heat evoo and balsam over med high heat. Sautee onion until limp, add yellow squash. Stir occasionally to prevent browning saute until mostly cooked. Set aside.

Mix pumpkin, milk, and spices in a bowl. Set aside.

Heat the tbs of evoo in a med sauce pan, slowly add flour and mix well. Remove from heat. Slowly stir in milk. Add cheese and flavoring. Return to heat and whisk until roux is dissolved. Bring sauce to a boil, set to low heat and stir until thickened, about 3 minutes or so.

In a baking dish, layer noodles, squash, cheese, pumpkin, sauce for three layers and have a top layer of noodles and cheese. Cover with aluminum foil and bake at 375 for 30 min. Remove cover and bake 5-10 more minutes until brown on top.

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