Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, September 16, 2010


Daughter Sarah was here the first week after surgery which meant that tasty gourmet meals were served at Linderhof. After the hospital food, they were especially welcoming -- some were old family favorites and others were favorites of hers.

This is a great lasagna -- made with butternut squash and a white sauce rather than meat and a red sauce.

We ate it as a vegetarian main course, but it could also be served as a side dish alongside a grilled pork chop or perhaps a roasted pork loin.
With a salad and some crusty bread, it was a great dinner. And the good news . . . . there are two more pans in the fridge waiting to be baked so we'll get to enjoy this tasty lasagna again!

It's from the Boca Raton Junior League Cookbook and is easy to prepare (although I've never made it) but, alas, I can't share the recipe with you -- darling Sarah took the book upstairs and I've yet to traverse the stairs! I will, however, share it later.

It's Friday and although I'm "gimpy" its fun to participate again in Foodie Friday -- so please join Michael at Designs by Gollum to see what other tasty tempting treats are coming out of kitchens this Friday!

Thanks to Carolyn at A Southern Notebook, below is the recipe -- she has the cookbook and was kind enough to share!!! If you haven't visited her, please do.


3 pounds butternut squash
3 T. vegetable oil
salt to taste
4 c. milk
2 T. dried rosemary leaves, crumbled
1 T. minced garlic
1/4 cup (1/2 stick) unsalted butter
1/4 c. flour
pepper to taste
9 uncooked lasagne noodles
8 ounces fontina cheese, thinly sliced
1 1/2 c. grated Parmesan cheese
1 cup whipping cream
1/2 t. salt

Garnish: rosemary leaves

Cut the squash into quarters, discarding the seeds. Peel the squash and cut into 1/4 inch pieces. Toss with the oil. Spread in a single layer in 2 oiled shallow roasting pans. Roast at 450 for 10 minutes. Sprinkle with salt to taste and roast for 10 to 15 minutes longer or until tender and light golden brown.

Combine the milk with the rosemary in a saucepan. Simmer for 10 minutes. Strain through a sieve into a pitcher and reserve.

Saute the garlic in the butter in a heavy large saucepan over medium-low heat until tender. Stir in the flour. Cook for 3 minutes, stirring constantly. Remove from the heat and whisk in the milk. Simmer for 10 minutes or until thickened, whisking constantly. Stir in the squash and salt and pepper to taste.

Cook the lasagne noodles using the package directios. Drain and hold in cold water until needed. Spread 1 cup of the squash sauce in a buttered 9 x 13 inch baking dish. Layer 3 noodles over the sauce. Spread with half the remaining sauce, half the fontina cheese and 1/3 of the Parmesan cheese. Repeat the layers ad top with a layer of noodles.

Beat the cream with 1/2 t. salt in a mixing bowl until soft peaks form. Spread evenly only the layers, covering completely. Sprinkle with the remaining Parmesan cheese. Cover with foil tented so as not to touch the top layer.

Reduce the oven temperature to 375. Bake the lasagne on the center oven rack for 30 minutes. Remove the foil and bake for 10 minutes longer or until bubbly and golden brown. Garnish with rosemary.

Note: The squash mixture can be made up to 3 days in advance. Place plastic wrap directly on the surface and store in the refrigerator.

Serves 6 as a main dish or 12 as a side dish.


La Table De Nana said...

I'll be waiting:)Hope you are healing well..

nannykim said...

Hope you feel better very soon. So nice to have someone cook for you!

Allie and Pattie said...

Oh Martha- this is a favorite of mine- and it's lovely with crisped sage leaves! You're in my prayers for a quick recovery
xoxo Pattie

Southerncook said...

The lasagna looks fabulous and the Boca League book is one of my favorites. That book is one I go to often. Get better sooon. It's so wonderful that Sarah was able to be with you during your recovery.


Karena said...

Martha, I too am healing from surgery (complications). This lasagna sounds so delish, so do share. Take care!

I have a New Giveaway from the French Basketeer I think you will love!

Art by Karena

Pondside said...

I made lasagna here, at my son's house, this evening. I'd love to try this butternut squash lasagna, though, when you have time to post it!

Jacqueline said...

Can you bring a warm piece over? This sounds so fabulous. I have never heard of a combination like this. I would love to serve this to company.

From the Kitchen said...

Now I'm wanting some butternut squash lasagna. It looks and sounds delicious. I hope you are able to get upstairs very soon--but don't rush things.


Erica (Irene) said...

Martha....hope you are feeling better. I've never had this before but will looks good. Thanks for sharing. :-)

Mary Bergfeld said...

This sounds delicious Martha. The best part will be the extra pans waiting for you to bake off on busy days. I hope your knee continues to improve. Blessings...Mary

Terra said...

This looks and sounds scrumptious.

Anonymous said...

I love your blog and your yummy foods! I was wondering if you pop over to my blog for a look! I have a home ware competition going at the mo as well as my usual cooking and crafty posts I know it is an English comp but some of your readers might be interested in entering? if not no worries thanks anyway xxx

SavoringTime in the Kitchen said...

It sounds delicious! I love buttnernut squash prepared any way but this lasagna sounds extra special. Copying and saving!

Wishing you a speedy recovery!

Lemon Verbena Lady said...

This looks wonderful as always. Glad you are recovering from your surgeries, Martha! Take good care!

Lyn said...

This looks gorgeous, I will certainly be trying it, thanks.