Butternut squash lasagna

Butternut squash lasagna

With a tight schedule: in Nagoya yesterday, a rehearsal for the show next Tuesday where our robot appears, a few lectures and talks to prepare and the preparation for moving in less than a month, days are pretty short! But I am always happy to prepare a dinner for friends and never cancel an invitation! And with a bit of planning and organization and waking up 30min earlier to have the time to prepare the vegetables and start cooking nothing is impossible. Of course for week days dinner I usually cook simpler recipes, and to celebrate A. new job and our new life I prepared an Italian inspired dinner. In that case, lasagna are a very good option (though they are hard to plate!!!). This time, I had a beautiful butternut squash and used it as the base. I only added a bit of chicken breast and rosemary and topped with gratted mozzarella. Everybody loved it!!!

Butternut squash lasagna 

- 1 butternut squash  

- 2 skinned chicken breast

- 1 or 2 branches of fresh or dried rosemary

- lasagna pasta ( homemade, fresh or dry) 

- some cream

- some olive oil

- salt and pepper

- mozzarella to grat

First cut the butternut squash and steam it with the rosemary. Once it has cooled down, peel it and remove the seeds. In a pan greased with olive oil cook the chicken breast until golden. In a blender mix the chicken and the butternut squash, add a few leaves of rosemary, and a little of cream. It must not be liquid but rather a purée. If you use dry lasagna pasta poached them. In a large oven dish greased with olive oil lay a layer of pasta, cover with a layer of the chicken-butternut mix, add a bit of cream, add a layer of pasta, then of mix then a bit of cream... up to where you want. Finish with a layer of pasta, and cover with gratted mozzarella. Bake in the oven at 150 deg until the mozzarella is golden!

Enjoy! 

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