A simple, if time-consuming, recipe for Butternut Squash Lasagna:
1) 2 pounds ground beef
2) 1 entire Butternut Squash
3) 1 box Lasagna Noodles
4) 1 bottle Tomato Sauce
5) 1/3 bottle Alfredo Sauce
6) Ranch Dressing
7) 1/2 c. White Wine
2 tbsp. Beef Bullion
9) 1 tbsp. White Sugar
10) 3 Bay Leaves
11) 2 tbsp. Oregano
12) 1 tbsp. Parsley
13) 1 Yellow Onion
14) 3 cloves garlic
15) Parmesan Cheese
16) Some other cheese of your choice (I favor Colby Jack)
17) Olive Oil
Okay! First, peel and cube the butternut squash. Microwaving it for a few minutes really helps this process.
Next, Dice the onion, press the garlic, and shred the cheese.
Third, heat up olive oil in an extra large pan or a pot. It will need to be big enough to fit almost all the above ingredients.
Fry the onion and garlic until the onion turns translucent. Add the ground beef and brown it. You do not need to cook it all the way.
Add the sauces. If you want to change the proportions, feel free to do so. I personally like the blend I listed in the ingredient list, but if you like some other sauce(s), go nuts!
Also add the squash, the bullion, the wine, and the herbs, as well as the sugar. You can spice it up with red pepper flakes if you wish, although you'll have to be liberal if you want truly spicy lasagna.
Bring the lot to a boil, then cover. Let it cook, stirring occasionally, until the squash is softened. This takes anywhere between 20-30 minutes.
In the meantime, boil the lasagna noodles in salted water. Drain and set aside.
Heat oven to 350. Cover the bottom of a baking tray with the sauce mixture, then top with noodles. Sprinkle the cheeses on top, then repeat the layering until you run out of sauce. Top with extra cheese!
Cover with foil and bake for 45 minutes. Remove foil, then bake for ten minutes more, to make the cheese nice and toasted. Let sit for a few minutes, then enjoy!
I'll add pictures once I find my SD card reader. I wish the 3DS could just upload these things to the net...
Topic: NWR's WorldWide Test Kitchen (Read 246688 times)
