Creamy Butternut Squash Lasagne

When i get an idea in my head i usually have to run with it, especially when it comes to food.

And with winter (slowly) fading away, i feel the need to get my fill of cosy comfort food

before i am stuck eating salads and barbecued foods for another summer.

So when i had half a squash left in the fridge and was craving comfort food and lasagne sprang to mind, 

i knew i had to follow through.

Now, like any lasagne, this has various steps, and takes time.

The steps are really easy though, and once you've made this you might never go back to regular old laz again!

Lucky me, I have a child that usually naps for a few hours in the afternoon, 

allowing me to make such yummy things on a weekday.

Like your basic lasagne this consists of four things:  Noodles, Sauce, Filling, and Cheese.  

Lots and lots of cheese. 

Creamy Butternut Squash Lasagne

12 Lasagne Noodles - i used spinach noodles
1 medium Butternut Squash

8 - 10 Mushrooms - use your favorite type - i think these were just regular button mushies

A few handfuls of Spinach

Lots and lots of Cheese - I used Mozzarella and Parmesan

Preheat the oven to 375 Fahrenheit.

Lightly grease a 9 x 13 deep oven proof lasagne pan

Peel, seed and cube the squash and toss with a bit of olive oil and some salt and pepper.

Arrange on a baking tray and roast 30 or so minutes, stirring occasionally, until soft and caramelized.

Remove from oven and allow to cool a bit, then squish them up a bit to make it easier to spread.

Cook you noodles as directed on the package, drain and set aside.

Slice up the mushrooms, get your spinach ready, and grate up the cheese.

Having everything ready makes it easier to assemble the lasagne.

Sauce:

2 Tbsp Butter or Margarine

2 Tbsp Flour

2 cups Milk - I use skim to keep calories down

Dash of Nutmeg

1/4 cup Parmesan

Salt & Pepper

In a saucepan melt the butter on medium heat, then add the flour and allow to cook for a minute, stirring.

Slowly add the milk, whisking constantly to avoid lumps.

Allow to cook for a few minutes, stirring often, until bubbling and thickened.

Take off the heat, add nutmeg, S & P, and stir in Parmesan.

Now you just have to put it all together!

Start with a light layer of sauce in the bottom of your pan, then layer 3 noodles side by side.

Layer half of the butternut squash on top of the noodles, then some more sauce.

Add another layer of noodles, then the mushrooms and spinach, then sauce.

More noodles, the rest of the squash, and more sauce.

The last noodles, the rest of the sauce and your grated cheeses

Cover with foil ( i usually spray the side that will be near the cheese with pam to avoid it from sticking)

and put in your already heated oven.  Cook for 30 minutes, until bubbling.

Remove foil and cook another 20 minutes or so, until the cheese is nice and golden.

Remove and let sit for 5 - 10 minutes to set up, then enjoy!

{ This Chick Cooks }