*****17/56 SQUASH LASAGNA WITH FRESH BASIL

Delicious and not
that difficult if you use
an immersion blender
to mix the flour with
the milk and even out the
texture, the tomatoes
and fresh basil on top
ARE NECESSARY,
color, flavor and taste.
This is one recipe where a
little coarse salt sprinkled
on top also adds a lot.

RECIPE 17/56  SQUASH LASAGNA WITH FRESH BASIL
INGREDIENTS (another great recipe, I had never tasted Fontina before but I think it add a creamy flavor to the meal.   Also, the zucchini only cook to al dente as do the noodles, so all in all has a great texture)
9 uncooked lasagna noodles
2 cups shredded fontina cheese
1/4 cup grated fresh Parmesan cheese
2 medium zucchini
2 cups loosely packed fresh basil leaves
1 whole nutmeg
3 Tbsp olive oil
1/2 cup all-purpose flour
3 cups milk, divided
1 1/4 tsp salt
1/2 tsp coarsely ground black pepper
2 pkg frozen cooked winter squash (a whole package has about 150 calories!!!!), thawed (substitute 4 cups cut up butternut squash if desired), can cook in microwave for 15 to 17 minutes or until squash is tender and mash.

Additional chopped fresh basil leaves and diced fresh tomatoes



DIRECTIONS:  PREP TIME:  25 MINUTES  TOTAL TIME 1 HOUR  YIELD 8 SERVINGS  CALORIES 390

1.  Preheat oven to 400 F.   Combine cheeses and set aside.  Slice Zucchini and set aside.  Chop basil.  Grate nutmeg or use powdered to taste.

2.  For sauce, heat oil for 1 minute.  Add flour;   gradually to 1 cup of the milk, using an immersion blender until smooth.  Add remaining milk, nutmeg, salt and black pepper, whisking constantly.  Bring mixture to a simmer.  Reduce heat to medium - low; cook 3 to 4 minutes or until thickened, whisking frequently.  Add squash and basil; bring to a simmer.   I use an immersion blender, once squash and milk are combine and cooked for a few minutes then add the basil and cook for another few minutes.  Remove Casserole from heat.

3.  To assemble lasagna, spread 1 cup of sauce over bottom of Rectangle Baking Pan.  Top with three of the lasagna noodles.  Spread 1 1/4 cups of the sauce over noodles;  top with half of the zucchini and about 1/2 cup of the cheese mixture.  Repeat layers one time, starting with noodles.   Top with remaining  noodles, sauce and cheese mixture.  Cover pan with aluminum foil; bake 35 minutes.  Carefully remove foil.  Continue to bake lasagna, uncovered for 25  minutes or until cheese begins to brown and center is hot.  Remove pan, cool on rack, let stand for 20 minutes.  Top with additional basil and diced tomato if desired.