Pumpkin and Squash Lasagna.
Serves 6 - 8
You can buy can pumpkin and frozen squash. If you buy fresh, put some slits in the skin and microwave for 7 minutes on high. This will par cook the pumpkin and squash enough so it's manageable.
- 1/4 cup butter
- 1/4 cup flour
- 3 cups skim milk
- 1/2 cup grated parmesan
- 1 tsp dried thyme
- 2 tsp dry mustard
- 1 tsp dried parsley
- 1/2 tsp salt (to taste)
- 2 cups diced butternut squash
- 2 cups diced pumpkin
- 1 cup diced broccoli
- 1 500g tub of 1% cottage cheese
- 2 tsp dried sage
- salt and pepper to taste
- 9 - 11 lasagna noodles, spinach would work nice for added colour
- 1 cup small scallops
- 2 cups shredded part skim mozzarella
- Dried parsley to sprinkle on top
- Heat the oven to 350
- Heat a saucepan over medium high heat and melt the butter until bubbly
- Whisk in the flour and cook one minute, reduce the heat to medium
- Slowly whisk in the milk and heat until thick
- Stir in the Parmesan, thyme, parsley, dry mustard and salt. Set aside
- Place all of the vegetable filling ingredients in a food processor and blend (if you don't have food processor, finely chop or mash the veggies and mix with remaining ingredients). Set aside.
- Take a 8 X 11 (or whatever size pan you have!) pan and spoon is a nice bit of sauce. Place a layer of noodles on top of the sauce, then cover those noodles with another layer of sauce.
- Scoop on a layer of the veggie mix. Cover with another layer of noodles and then white sauce.
- Spread out a layer of scallops and cover them with mozzarella. Then another layer of noodles and sauce.
- Keep layering until you run out of ingredients. End with a layer of noodles, white sauce and mozzarella.
- Bake at 350 for 50- 55 minutes until golden.
After (this is all that's left...):
This will freeze nicely but I've run out of freezer space. We all knew it would happen one day. (I've been stocking up on meats and veg for the holiday season when things have been on sale!)