Hedgiehog's Butternut Lasagna |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
I made this for my children who claim to hate butternut and they devoured it! It's a nice variation on the traditional lasagna. The nutmeg complements the flavour of the butternut and makes for a sweetly savoury dish. Ingredients:
olive oil |
1 large onion, diced |
3 garlic cloves, minced |
salt & pepper |
1/4 teaspoon nutmeg |
1 lb minced beef |
4 tablespoons butter |
1/4 cup flour |
3 cups milk |
1 cup grated parmesan cheese |
1/4 cup shredded mozzarella cheese |
2 tablespoons dried parsley, of 1/4 cup fresh |
1/2 teaspoon sage |
9 lasagna noodles, cooked |
1 large butternut squash, peeled and sliced thinly |
Directions:
1. Preheat oven to 400 degrees.
2. In a large, nonstick pan cook onion for a few minutes.
3. add garlic, mince, salt & pepper; cook until mince is browned.
4. Drain excess oil and transfer to a bowl.
5. Clean out the pan and add butter, melt over medium heat.
6. add in flour; whisk or stir for one minute.
7. increase heat and slowly stir in milk cooking for 10 minutes.
8. transfer to another bowl; add in parsley, nutmeg, sage and salt & pepper to taste.
9. spread some sauce on bottom pf buttered baking dish.
10. top with 3 noodles, sauce, mince and squash slices.
11. repeat layering of sauce, mince, noodles and squash alternating noodles and squash slices and top with remaining sauce.
12. sprinkle with shredded mozzarella and bake for 45 minutes; you may want to cover it with tin foil initially to keep it from burning.
13. Let stand for 15 minutes before serving.
|
|