Saturday, January 21, 2012

Sanki's Butternut Squash Lasagna by Michael

1 and ½ cups of corn
1 and ½  cups of spinach
1 pack of Boca mince
1 can of condensed milk
9 long lasagna sheets
Vegetable stock
Pepper Jack cheese
Butternut squash

Remove the mince (and corn if it’s frozen) from the freezer and let it sit at room temperature.

Cut the squash into small cubes and cook in a pot with water, as well as the spinach, condensed milk, vegetable stock, and evoo. I don’t have a measurement for these quantities, as it depends on
how many serving sizes you want.

Prep the cheese and lasagna sheets and pre heat oven to 360F.

Once the squash has cooked to your desired softness, let it cool down, and then pour the contents into a blender, and blend until smooth.

As it should still be relatively hot, pour the contents of the blender back into the pot, and add the corn and mince (which should be thawed out by now) to it.  Fold everything in well, ensuring there are no lumps of frozen mince. You will then have your ‘sauce’ for the lasagna.

Layer sauce, lasagna sheet, cheese.  As you get to the top of the tray you are using, don’t worry if it looks a little runny. This enables the uncooked lasagna sheets to cook thoroughly. Even with the sauce, you should still be able to see the top layer of lasagna, and cheese. If you run out of ‘sauce’ just add a little milk.

Place in the oven with a sheet of foil covering the top of the tray, and cook for an hour.

Remove, (sprinkle some parmesan/cheese if so desired) and let sit for at least 30 minutes.

The tray I have is not so big, and when complete, I have 9 pieces of lasagna. What you see in the picture is two pieces on top of each other. I prefer to dig into one big chunky piece as apposed to two slim, flat one's :-D

No comments:

Post a Comment