Squaternut Bash Lasagna

Squaternut Bash lasagna (Butternut Squash)

Serving size: 8 people

I box lasagna noodles

I butternut squash (peeled and cut into 1inch pieces)

1 ½ cups whole milk

1 cup all purpose flour

2 tablespoons nutmeg

1 tablespoon basil

2 cups mozzarella cheese

½ a cup of parmesan cheese

Salt and pepper

1.     Preheat the oven to 370 F°.  Place all the squash into a roasting pan with salt and pepper. Put in the oven for about 20-25 minutes

2.     While the squash is roasting, heat the butter over medium heat and slowly add the milk. Add the flour, nutmeg, basil and whisk the sauce.  Let it sit over medium low heat till the sauce thickens. Add salt and pepper to taste

3.     When the squash is tender transfer to another bowl and add a teaspoon of nutmeg and mash with a fork until there are only a few whole pieces left

4.     In a baking pan place layer of the white sauce followed by a layer of the lasagna noodles.  Next place a layer of the squash mixture over and add a good amount of cheese. Repeat, starting with the white sauce.

5.     End the layering with a think layer of both cheeses

6.     Place a piece of aluminum foil over the lasagna and put in the oven for about 45 minutes.  After 45 minutes take off the tin foil and let cook for another 15 minutes

7.     Let cool for ten minutes before serving

If there are leftovers feel free to freeze them in an airtight container to defrost later!