Geneviève's Squash Lasagna

Last week, Rachael Ray made a Pumpkin & Sausage Lasagna. It looked interesting, so we tried it out for supper tonight. Since my son helped out with cinnamon buns the other day, it was my daughter's turn to smile for the camera!

Sprinkling the butternut squash with 1 tsp. Pumpkin Pie Spice, 1/8 tsp. Chipotle Chili, salt & pepper, and a drizzle of olive oil.

Posing with the seasoned butternut squash before it went in the oven at 400 F for 30 minutes (cut-side down on a lined baking sheet.) Then it was puréed with 3 c. chicken stock.

Laying the oven-ready noodles in the dish (with squash purée on the bottom.) After the noodles, we put a layer of squash purée, then cooked, crumbled sausage.

Sprinkling a three-cheese mixture over the layer of Bechemel sauce (4 tbsp. butter, 4 tbsp. flour, 4 c. whole milk - melt butter, whisk in flour, whisk in milk, season with Sage & Apple Stuffing Seasoning, salt & pepper, and let it thicken for about 7 minutes.

To assemble the lasagna, we put squash purée on the bottom, followed by noodles, squash, sausage, noodles, Bechemel, cheese. We did two layers of that, and had enough to make another small lasagna (I just had to make another 1/2 batch of Bechemel sauce.) Bake at 400 F for 30 minutes, covered, and then take off the tinfoil and bake for another 15 minutes.

This isn't the greatest picture, but the lasagna is awesome! I would definitely try it again, next time probably with more seasonings on the squash just to bring out some more flavour.