I found this recipe here on another IC Food Blog. After trying and loving the Butternut Squash Sauce I made a couple weeks ago, this recipe didn't seem as scarey to me. It was pretty yummy and not that hard to make for a lasagna. I also made extra sauce and froze to make a quick pasta meal on my lazy cooking days. Love the butternut squash sauce!!!
1 medium butternut squash
2 medium zucchini sliced in halve lengthwise and chopped into 1/2 cm slices
2 tablespoons olive oil
2 1/2 cups cottage cheese
3 cloves garlic
2 tablespoons dried sage
2 cups Mozzerella
1 box lasagna noodles
salt and pepper to taste
Cook the lasagna noodles per package instructions.
Cut the squash in half and remove the seeds. Place cut side down in a 9x13 pan with one cup of water in it. Bake at 450 degrees for about 45 minutes. The skin should appear browned and puckered away from the flesh. After it is done baking remove from the oven and let cool for a few minutes. Using a spoon remove the flesh from the skins and puree in the food processor or blender. (I bought pre-cut cubes and cooked the same way, but for only 30 minutes).
While the squash is cooking slice the zucchini in half and slice into 1/2 cm slices. In a medium bowl salt them and add the olive oil. Add one minced clove of garlic. You can add pepper too if you eat it. It is important to salt the zucchini early because it will help to get the extra moisture out of the zucchini so that it won't be too we in the lasagna.
Add the cottage cheese, sage, 2 cloves garlic, and salt & pepper to taste to the squash.
Layer as follows: Lasagna, zucchini, squash, mozzarella.... Lasagna, zucchini, squash, mozzarella... ect until done (I made 5 layers). Sprinkle rosemary on top. Bake at 350 for 30-45 minutes.