La la la la la lasagna

My new goal for the remainder of this year

is to cook a semi-complicated meal every weekend

(hoping to craft some culinary skills)

I started with Butternut Squash Lasagna

I found the recipe in my SHAPE magazine

It actually turned out pretty good

despite the fact that I have 

no sharp knives

no clue how to peel a butternut squash

(tip- Google how to do this BEFORE slicing it into ity bity pieces that are even more impossible to peel)

no milk

no kale (used spinach)

and not enough cheese

I'm trying to get Abbie to propose to me 

so we can register for wedding gifts

and I can have all new cookware and cookbooks

He's not buying into it though

Here is the recipe:

SOURCE

(as you can see- mine doesn't quite look like this)

Ingredients

• 1 ¹/₂ lb peeled, seeded butternut squash, buttercup squash, or kabocha squash
• 3 ¹/₂ T olive oil
• Salt and freshly ground black pepper
• 8 oz lasagna noodles
• 2 clv garlic, minced
• 4 cup lacinato (or regular) kale, rinsed and cut into ribbons
• 2 T sliced fresh basil leaves
• 3 T all-purpose flour
• 2 cup nonfat milk
• 2 cup part-skim ricotta cheese
• 1 large egg
• 2 T minced fresh oregano
• Cooking spray
• 1 ¹/₂ cup shredded part-skim mozzarella

Directions

Preheat oven to 350F. Cut butternut squash (or other squash) into thin slices and place on baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet; roast for 30 minutes or until butternut squash has softened. Remove squash from oven (keep oven on). 

While butternut squash roasts, bring a large pot of water to a boil. Add lasagna noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking. 

In a medium skillet, heat 1 ½ teaspoons oil over medium-high. Add garlic; sauté. 2 minutes. Stir in kale and 1 tablespoon basil. Add ¼ cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool. 

In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat. 

Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper. 

Coat a 9-by-13-inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of lasagna noodles over sauce. Gently spread half the ricotta mixture over noodles; top with roasted butternut squash. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by lasagna noodles. Top with remaining sauce, basil, and mozzarella.