Butternut Squash Filling
6 cups butternut squash, diced (I use the squash from Costco – it is already diced)
3 cloves garlic, roughly chopped
1 tbsp olive oil
Salt and Pepper
1 500g container of ricotta cheese
1 cup 1% cottage cheese
-Preheat oven to 425 degrees.
-On a large roasting sheet, place butternut squash and garlic. Add olive oil and salt and pepper.
-Cook for approximately 20 minutes, or until squash is fork tender.
-Remove from oven, and mash until smooth. Add ricotta and cottage cheese
Carmelized Onions
3 medium onions, sliced in rings
2 tsp olive oil
-While squash is roasting, heat up olive oil in a large skillet on medium high.
-Add onions, and cook until carmelized and golden brown (approximately 20 minutes)
Béchamel Sauce
¼ cup butter
¼ cup spelt flour
2 cups skim milk
½ tsp salt
¼ tsp pepper
A pinch of nutmeg
-While onions are carmelizing, and squash is roasting, prepare the Bechamel Sauce.
-In a pot, melt butter on medium/high heat. Once butter is melted, add flour. Whisk for about one minute or until the butter and flour are well combined.
-Add milk, and continue whisking until sauce thickens. Add salt, pepper and nutmeg.
Noodles
9 whole wheat lasagne noodles
-Cook lasagne noodles according to package directions.
In a 9x13 dish, layer squash mixture, onions and noodles. Once these are layered, add the Bechamel Sauce on top. Top with ¾ cup grated Asiago cheese.
Cook at 425 degrees for approximately 30-40 minutes, or until cheese is golden brown.
