This week we are curing our new wood-fired oven; each day burning to a higher temperature. As I was assembling this lasagna it dawned on me that I could put it in the wood oven. It cooked perfectly in there and had a mild smoky taste to it, which was quite nice for a fall meal. Like most lasagnas, it's equally good the next day, if not better. I tend to like lasagna firmer than the just-out-of-the-oven texture.
There are a few steps to making this lasagna so it isn't something you want to do when you come home from a day of work! The tasks can be spread out so it doesn't feel so burdensome. I made this on a Sunday, had the football games on TV (I have a TV in the kitchen, too!) and a sewing project in my craft room. I made the squash puree in the morning and shredded the cheese. Later on I made the sauce. After that, assembling the lasagna took no time!
|Out of the oven and cooling!|
|Layers of squash puree, noodles, cheese and a basil-infused sauce. Yum!|
|I find it easiest to use a vegetable peeler to peel the tough outer skin. At larger grocery stores pre-cut squash is available.|
|Once peeled and cubed, the squash is cooked until tender.|
|Yes, amaretti cookies are added! Sounds strange but they give the squash a nice sweetness and a little texture. They could easily be omitted.|
|The puree. Can be used for the lasagna, as a filling for ravioli, or even baby food!|
|The sauce is heated until thick then pureed with some fresh basil. The combination of the basil with the squash is quite nice!|
|Ready for the oven!|