This lasagne is a favorite in my home! Really it should be called the butternut squash sweet potato lasagne – but that is a mouthful! So, we shorten it. But in reality, it has an equal amount of both!
2 lbs cubed sweet potato
2 lbs frozen butternut squash
1 package of no-boil lasagne
1 large shallot
3 large cloves of garlic
1 bag of shredded cheese
6 cups of milk
cinnamon, salt and pepper
The Filling: With regards to the sweet potato, I prepare it one of two ways. Either stick three large sweet potatoes in the oven for a couple of hours to bake and then peel and mash, or buy it cubed and cook it in a little bit of water until soft enough to mash. (Okay, I guess you could also peel and cube the sweet potato yourself, but who wants to do that? I just throw them in the oven in the morning and then they are ready whenever I’m ready to start cooking.) Next add the frozen butternut squash, cover and cook until you can stir it up like one smooth mashed potato mix. Add water as needed to cook everything and give it a spreadable texture. Little bits of chunks are totally fine. I just use a potato masher, no need to pull out the hand blender for this. Add about 2 tsp of cinnamon a dash of nutmeg and salt and pepper to taste.
The Cheese Sauce: First, put the milk on to boil. Next, sautee the chopped shallot and garlic in a little bit of coconut oil. Make sure you don’t burn this! Set this aside. In a separate small cup, I mix about 1 heaping tablespoon of cornstarch with a quarter cup of cold milk. Just before the milk starts to boil, add the milk with cornstarch. When the milk boils, turn it off and add the shredded cheese. Salt and pepper generously. Now add the shallots and garlic to the cheese sauce. The sauce will thicken as it cools.
Lasagne: I have been using the no-boil lasagne forever, it is so much easier. This one is my favorite, because it is organic, whole wheat and delicious! One tip to prevent the bottom layer from sticking to the pan is to add some water to the bottom before putting in your noodles. I put enough so that there is a thin layer of water at the bottom. Next, layer the lasagne – noodles, filling, cheese sauce, repeat. Make sure that you spread the filling and sauce to cover each uncooked lasagne noodle completely. I like to always keep an extra box of noodles handy, because I find that sometimes I just need two more pieces – so I take it from the new box. Keep layering until you run out of ingredients. On the last layer of cheese sauce sprinkle fresh rosemary.
Cover with foil and bake at 350° F for 50 minutes.