squash lasagna
Mar. 15th, 2006 04:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snugglekittyI have now reached that point in the cooking process where you have no idea if the food is going to be any good. It's not generally my favorite point. I layered a bunch of things in casserole dishes and now they're in the oven. After that - who knows?
I used lasagna noodles, a "sauce" of butternut and buttercup squash with thyme, salt, pepper, and walnuts, lamb sausage, and crimini mushrooms. It wasn't super cheesy, but I did use small amounts of goat cheese, romano, and something called Tellagio. I had hoped to put in apples, but the sausage was more savory than I expected, and I didn't think they'd fit very well. I roasted the squash and browned the sausage.
Next time, I'd like to try this as a vegetarian dish. I would keep most things the same, but put olive oil in the squash instead of sausage drippings, include onions and apples, and use more cheese. After that, I think I'd do it with non-sausage lamb (ground or minced) and spinach or kale.
I used lasagna noodles, a "sauce" of butternut and buttercup squash with thyme, salt, pepper, and walnuts, lamb sausage, and crimini mushrooms. It wasn't super cheesy, but I did use small amounts of goat cheese, romano, and something called Tellagio. I had hoped to put in apples, but the sausage was more savory than I expected, and I didn't think they'd fit very well. I roasted the squash and browned the sausage.
Next time, I'd like to try this as a vegetarian dish. I would keep most things the same, but put olive oil in the squash instead of sausage drippings, include onions and apples, and use more cheese. After that, I think I'd do it with non-sausage lamb (ground or minced) and spinach or kale.
