BUTTERNUT SQUASH LASAGNA

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.

GOLDEN BUTTERNUT SQUASH LASAGNA

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.