Winter Veggie Lasagna

Peel butternut squash long ends with a peeler. Cut off from the bulb. I use the long end but you can you the round too. Take the neck and on a mandolin cut ¼ inch lengths. Place on a sheet pan lined with parchment paper. Spray both sides of the slices with oil. Put in a 400 degree oven for about 10 minutes or until soft.

Filling:

1.      Tomato sauce – Blend together

• Take a large plum tomato can and small fire roasted can of tomatoes
• 2 tablespoons pesto
• 4 cloves of garlic

2.      Cheese – mix together

• 1 container of ricotta cheese
• 1 bunch of parsley chopped without the stem
•  Salt and pepper
•  ½ cup grated Romano cheese

3.      Nonmeat filling

• 1 whole onion cut in quarters
• ½ bulb of fennel cut in 3
• 2 stalks of celery
• Take the above ingredients and blend
• In pan with EVO sauté the mixed above with 1 tsp of fennel seed. On low about 20 minutes. Get some caramelization going.
• Add 2 cups cleaned and thinly sliced mushrooms and sauté (if you want to substitute pork or meat for the mushrooms you can too)
• Salt and pepper and let cool.
• In pan with EVO sauté the mixed above with 1 tsp of fennel seed. On low about 20 minutes. Get some caramelization going.
• Add 2 cups cleaned and thinly sliced mushrooms and sauté (if you want to substitute pork or meat for the mushrooms you can too)
• Salt and pepper and let cool.

4.      Grated mozzarella, cheddar, Monterey or what you like. 2 cups.

In the lasagna pan:

• Ladle some tomato sauce to cover bottom
• Put butternut squash roasted pieces on the bottom 
• Sprinkle 1/3 of each of the mixture and add the squash for the next 2 layers.
• Bake 45 minutes covered at 375
• Take foil off and bake another 30 minutes or so
• Let sit 20 minutes before serving

Freezes well too!