Well it is the day before Christmas Eve and I spent 7 hours cooking... even though I didn't have to. I made 4 different types of chocolate bark to take to 4 different Christmas parties that we have in the next two days. Then I made my wild rice with carmelized onions and cranberries for my Aunt's Christmas Eve Party tomorrow. Finally I made stuffed apples, curried swiss chard and a vegetarian tamale pie for my parents' Christmas tomorrow.
I just finished and was going to try to go swimming but collapsed instead. So now I'm eating my pho (from Bon Bon, its good!) and relaxing in front of the TV with a cat on my arm (who looks so funny because I shaved him last week). It feels nice to relax with the crazy week that I have had. On Saturday night my husband was in what could have been a fatal accident. Luckily my husband swerved (quick reaction which he attributes to playing video games) and the man only took out the left side of the car. My husband has a lot pain, but luckily nothing life threatening. I've spent the last 5 days driving him everywhere and taking care of him but tonight one of our friends is back from the Navy and he took him to dinner, so I get some time off. Back to craziness tomorrow.
I made this lasagna as a combination of different recipes. I wanted to make something different and haven't made lasagna before. I thought it would be fun but instead was a learning experience. I am not a fan of cheese so I only used a small amount of parmesan and mozzarella cheese. However, I'll put in what "normal" people would use for cheese in the recipe.
Gluten Free Roasted Butternut Squash Lasagna
1 butternut squash (1 1/2 - 2 pounds)
2 tsp salt
1 tsp of dried sage
1 tsp ground black pepper
1 Tbs brown sugar
15 oz ricotta cheese
1/2 cup of Parmesan cheese
2 Tbs of water
A box of gluten free rice lasagna noodles
Preheat the oven to 350 degrees. Use a knife and prick a few holes in the squash. Place on a baking sheet and bake for 1 hour until soft. While your squash is roasting, cook your GF noodles according to specifications on the box.
After the squash has roasted and is cool enough to touch, remove the fibers and seeds and peel off the skin. Place the squash meat into a food processor and process until pureed. Mix in the sage, 1/2 tsp of black pepper, 1 tsp of salt and the brown sugar.
Mix the ricotta, 1/4 cup of parmesan, 1/2 tsp of black pepper and 1 tsp of salt together in a different bowl.
Spray a 9 x 5 baking dish with cooking spray and put 2 Tbs of water at the bottom of the dish. Then place a layer of noodles at the bottom of the dish, overlapping slightly. Spread 1/2 of the squash mixture over the noodles and then 1/2 of the ricotta mixture. Then repeat with noodles, squash, cheese, and noodles. Sprinkle the top noodle layer with 1/4 cups of parmesan cheese.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake 10 - 15 minutes until the cheese begins to golden on top.