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Kids bored for the summer?
Try This!
Place a fresh berry or small piece of fruit in each well of an ice cube tray. Add water and freeze.
Or
Use fruit juice instead of water for ice cubes. Its a great way to flavor your beverages, and a fun project for the Kids!
Thursday, August 12, 2010
Wednesday, August 11, 2010
Butternut Squash Lasagna!
Too much squash, and you don't know what to do with it all? Well, I got this amazing recipe for Butternut Squash Lasagna from my mother in law. At first, I have to admit, I was a bit skeptical, but my husband convinced me to make it, and let me tell you, it's "melt in your mouth" terrific! I give it 2 thumbs up! Below is the recipe, with a couple variations I added that save you time, from the original recipe.
Enjoy!
1 (1 1/2 to 2-pound) butternut squash, baked, and seeds removed
Salt and pepper
1/2 cup water
1/3 Cup Seasoned Bread Crumbs
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
Dash of Italian Seasoning
12 lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Directions
Mix Softened squash with Bread crumbs, salt, and pepper to taste.
Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Add the basil and mix until smooth. Season the sauce with salt and pepper, to taste.
Preheat oven to 375 degrees F.
Butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the baking dish. Arrange 3 lasagna noodles on the bottom. Spread 1/3 of the squash over the noodles. Sprinkle with 1/2 cup of mozzarella. Drizzle 1/2 cup of sauce over noodles. Repeat layers 3 times.
Add 1/2 cup water to dish. (this helps the noodles steam and cook)
Cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle remaining mozzarella and Parmesan cheeses over lasagna. Bake 10-15 minutes more.
Serve and enjoy!
Enjoy!
1 (1 1/2 to 2-pound) butternut squash, baked, and seeds removed
Salt and pepper
1/2 cup water
1/3 Cup Seasoned Bread Crumbs
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
Dash of Italian Seasoning
12 lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Directions
Mix Softened squash with Bread crumbs, salt, and pepper to taste.
Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Add the basil and mix until smooth. Season the sauce with salt and pepper, to taste.
Preheat oven to 375 degrees F.
Butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the baking dish. Arrange 3 lasagna noodles on the bottom. Spread 1/3 of the squash over the noodles. Sprinkle with 1/2 cup of mozzarella. Drizzle 1/2 cup of sauce over noodles. Repeat layers 3 times.
Add 1/2 cup water to dish. (this helps the noodles steam and cook)
Cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle remaining mozzarella and Parmesan cheeses over lasagna. Bake 10-15 minutes more.
Serve and enjoy!
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