I used 9 oven-ready lasagne noodles in 3 layers of 3 noodles each, but you increase the squash, cheese and sauce a bit, you can add another layer, or if your pan is wider than mine, put 4 noodles in each layer.
1. Mix together and roast on baking tray(s) at 425 degrees for about 30 minutes until squash is tender.
- Large butternut squash, sliced thin (about 1/4 to 1/2 inch by 2-3 inches?)
- garlic cloves, sliced, (how many? maybe 4?)
- Large onion, sliced thin
- olive oil, a little, just to coat lightly
- salt
- fresh sage (If I added sage, I would have used the sage I froze last summer, but probably fine without)
2. Mix these ingredients together in a bowl.
- 2 cups ricotta cheese
- 1 cup cottage cheese
- 2 eggs
- fresh mozzarella cheese (1/2 cup?)
3. In a saucepan, bring these ingredients to a boil, remove from heat, let sit 10 minutes.
- 3 cups almond milk
- 1 bay leaf
4. Add tomato sauce to milk, bring to boil again, simmer until thickened. Remove bay leaf at end.
- 2 cups homemade fairly thick tomato sauce made with garlic and herbs, frozen last summer (or any type of tomato sauce)
This is where I got distracted and eventually noticed it was boiling madly, not simmering. Note: béchamel sauce usually adds flour and milk after first boil, but I did not add flour and used tomato sauce instead, and it thickened. Could be the mad boiling.
5. Wash, drain, and wilt spinach. I used microwave for a minute or two.
- Bag of spinach (10 oz?)
6. After vegetables are roasted, turn oven down to 375 degrees.
7. Coat lasagne pan with oil.
8. Layer in pan:
- 1/2 cup milk/tomato mixture
- lasagne noodles
- half the squash/onion mixture
- half the spinach
- half the cheese mixture
- 3/4 cup milk/tomato mixture
9. Repeat layers ending with noodles and pouring rest of milk/tomato mixture over it. I probably sprinkled a little shredded parmesan and/or mozzarella on top.
10. Cover with foil. Bake at 375 degrees for 30 minutes. Remove foil. Bake until bubbling, about 20-30 minutes more.
11. Cool, cover, refrigerate. Send on a five hour journey with husband to in-laws. At some point somebody thinks to put it in the freezer. After about a week, take it out of freezer and put it on top of freezer in garage for about 5 days (fortunately it was about 10 degrees in the garage). Defrost on kitchen counter for a few hours. Cut some pieces, microwave, and serve to mother-in-law. Put leftovers in fridge for another week and serve it to more unsuspecting in-laws. Hope everybody lives.
12. #11 is what happened to this lasagne. In addition to be concerned about having scalded the almond milk, it is why I was afraid it might accidentally sicken somebody. It would be much safer to eat it right away, or cover in plastic wrap, then foil to freeze for up to 2 months. Defrost in fridge for 24 hours, and heat in oven at 375 degrees until hot and bubbly.
