Butternut Squash Lasagna

350° · 40 min

2 medium butternut squash

2 leeks

Mozzarella

2 packages fresh or frozen chopped spinach

Sweet garlic sundried tomato sauce:

2 tablespoons olive oil

2 garlic cloves, roughly chopped

1/2 cup sundried tomatoes

1 teaspoon kosher salt

1 teaspoon black pepper

1 T. tomato paste

Splash of red wine (optional)

(over)

1. Sauce: place all of this in the Cuisinart, pulse until smooth.

Heat up in microwave when you are ready to serve.

2. Puncture squash skin with a knife a few times & place into

microwave for 10 min. When it is soft & cool, peel off skin &

slice into long lasagna-like slices. Set aside.

3. Cook spinach in micro, then press moisture out & cool. Set

aside.

4. Leeks: slice thin & saute until soft & crunchy.

5. Now assemble. Spray rectangle dish with oil, place a little of

the sundried tomato sauce on bottom, then layer squash,

spinach, cheese, sauce & continue until you have 3 layers.

6. Bake 350 40 min. (I use Corning Ware & cover it while cooking.)

7. When ready to serve, sprinkle top with the leeks & some of the

extra sauce.

(next card)

Butternut Squash Lasagna

card 2

With squash as the noodle, with spinach & crispy leek.

from the kitchen of Aunt Val · 2/10/18