Recipe: Butternut Squash Lasagna (using thinly sliced squash instead of pasta)

BUTTERNUT SQUASH LASAGNA

3/4 cup dry-packed sun-dried tomatoes, chopped
1 cup boiling water
FOR THE SAUCE:
1 1/2 cups skim milk, divided use
1/2 cup all-purpose flour, divided use
3 tablespoons yogurt
1/4 cup chopped fresh parsley
1/2 teaspoon salt and pepper, divided use
FOR THE VEGETABLE MIXTURE:
6 scallions, sliced
3 zucchini, chopped (about 1 lb.)
1 clove garlic, minced
1 tablespoon chopped fresh rosemary or 1 tsp. dried
1 tablespoon olive oil
2 tablespoons tomato paste
TO ASSEMBLE:
1 large (about 2 lbs.) butternut squash peeled and thinly sliced
1/2 cup grated Romano cheese

In bowl, combine tomatoes, and 1 cup boiling water; let stand 15 minutes. Drain; reserve liquid.

TO PREPARE THE SAUCE:
In cup, stir together 1/2 cup milk and 1/4 cup flour.

In sauce pot, heat remaining 1 cup milk over medium heat 5 minutes. Whisk in flour mixture; bring to a simmer, stirring; 1 minute or until thickened.

Remove from heat; add yogurt, parsley and 1/4 teaspoon each salt and pepper. Whisk until smooth; set aside.

TO PREPARE THE VEGETABLE MIXTURE:
In skillet, cook scallions, zucchini, garlic, rosemary, and drained tomatoes in oil over medium heat 5 minutes or until tender.

Add reserved sun-dried tomato liquid and tomato paste. Bring to a simmer. Cook 10 minutes or until thickened.

Meanwhile, preheat oven to 400 degrees F.

Sprinkle squash mixture with remaining 1/4 cup flour and 1/4 teaspoon salt and pepper.

In 9-inch square baking dish, layer sauce, butternut squash, vegetable mixture and cheese. Repeat, ending with butternut squash and sauce.

Cover with foil and bake 30 minutes. Remove foil and bake 20 minutes more or until tender. Let stand 15 minutes before serving.

Servings: 9
Source: LaCrosse Tribune, October 1999