Butternut Squash, Sage, and Swiss Chard Lasagna
Butternut Squash, Sage, and Swiss Chard Lasagna
2 medium-sized butternut squash
Cooking spray
1 teaspoon olive oil
4 large cloves garlic, chopped
1 lb of Swiss Chard, chopped, separate stems and leaves
1/4 teaspoon salt
11 ounces evaporated milk
3 medium-sized shallots, sliced
1 tablespoon fresh sage, chopped
1/8 teaspoon black pepper, or to taste
8 ounces lasagna noodles
1/2 cup of freshly grated Parmesan
1. Preheat the oven to 400 degrees.
2. Cut 1 squash in half lengthwise.
3. Peel the other squash and cut into ½-inch cubes.
4. Coat a nonstick cookie sheet with cooking spray.
5. Remove the seeds from the squash that was cut lengthwise and place cut side down on the cookie sheet.
6. Roast until very soft, about 35-40 minutes.
7. Remove from the oven and let cool.
8. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
9. Add 2 chopped garlic cloves.
10. Swirl the skillet to mix and cook until fragrant, about 10 seconds.
11. Add the Swiss chard stems and ¼ teaspoon salt.
12. Increase heat to high and cook, stirring often, for 6 minutes.
13. Remove from heat and stir in the cubed butternut squash and Swiss card chopped leaves. Let cool.
14. Put the evaporated milk, shallots, remaining 2 garlic cloves, and sage in a medium-sized saucepan.
15. Bring to a boil, cover, and remove from heat.
16. Scrape the flesh of roasted squash halves into a large bowl.
17. Mash with a potato masher and then add the milk mixture.
18. Mash to mix. Season with salt and pepper, to taste.
19. Coat a 9-by-9-inch pan with cooking spray.
20. Spoon ½ cup of the mashed squash into the bottom of the pan and spread into an even layer.
21. Top with 3 uncooked noodles and spoon 1 cup of the Swiss chard-squash mixture on top.
22. Top with ½ cup of mashed squash and repeat the layers 2 more times ending with ½ cup of mashed squash.
23. Cover the pan with foil and bake in the oven for 20 minutes.
24. Remove the foil, sprinkle Parmesan cheese on top of lasagna and bake 10 more minutes.
25. Remove from the oven and let stand 10 minutes before slicing into 6 pieces.
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