For the lasagna:
- 1 tablespoon of olive oil
- 1 box (or 1 1/2 boxes) of no cook lasagna noodles (sue me, I'm lazy and I always destroy the noodles when I cook them first).
- 1 16-oz package of frozen cubed butternut squash
- 1 10-oz package of frozen chopped spinach, thawed
- 1 cup of chopped fresh mushrooms or 1 cup of dried mushrooms reconstituted in hot water and chopped (save the mushroom stock for another use)
- 1 clove of garlic (or if you want a stronger taste, use two to four cloves of garlic), minced
- 1 medium onion, chopped (I left this out due to the whole "lets avoid the strong taste" thing since torturing my friends when they are gestating children is not high on my list of enjoyable activities)
- 1 lb of mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- Salt and pepper to taste
For the white sauce:
- 4 tbsp of flour
- 4 tbsp of butter
- 4 cups of milk (I used skim)
- 1/4 cup of chopped fresh or frozen sage leaves (you could probably use a teaspoon or two of dried)
- Pinch of nutmeg
Heat oven to 350 degrees. Spread thawed squash on a baking sheet, drizzle with a little olive oil, and bake for about 20 minutes or so, until tender. Meanwhile, saute garlic in olive oil over medium heat until translucent, add spinach and mushrooms, and allow to cook through until warm. Set vegetables aside.
For the sauce, melt the butter over a low heat, add the flour, stir to make a paste. Add the milk, and heat over medium heat. Add a pinch of nutmeg and the sage. Stir/whisk constantly until the milk gets very thick. Do not let it boil.
Spread a thin layer of the bechamel sauce on the bottom of a lasagna pan. Place noodles over it to cover. Add 1/2 vegetable mixture and a little less than 1/2 of the cheese, then enough sauce to cover in a thin layer. Repeat layers (this made me two layers). Spread the rest of the sauce over the top layer of noodles, add remaining cheese. Cook in a 350 degree oven for 30-40 minutes.
This goes well with a salad.
Dessert was basically vanilla frozen yogurt topped with homemade rhubarb and strawberry jam.