Butternut Squash Lasagne

This recipe is part William Sonoma, part Tyler Florence and part my own-- kind of mix and match lasagne, but Larry liked it just fine!

BUTTERNUT SQUASH LASAGNE

8 slices of bacon

2 chopped yellow onions

12 oz. package butternut squash chunks

4 cloves of garlic, minced

ground pepper, fresh ground

4 tab. butter

1/4 cup flour

3 cups milk

1 cup parmesan-reggiano cheese

1/4 cup chopped marjoram

1/2 tsp. dried oregano

a large hand-full of spinach, shredded (optional)

10 -12 Barilla no cook lasagne noodle

Chop the bacon into bits and brown it in a pan--adding the chopped onion at the end to brown as well. Stir in the garlic. Cook the squash in the microwave until tender and then smash it into the bacon-onion mixture to make a paste. In another pan, melt the butter, stir in the flour and slowly stir in the milk over low heat until it makes a thick sauce. Stir in the parmesan. Season with pepper, marjoram and oregano. Then in a smallish 9x13 pan layer the sauce, noodles, bacon mixture and spinach, starting and ending with sauce. Cover with foil and bake 50 minutes at 350 degrees. Remove the foil and cook 5 minutes more to brown. Garnish with a sprig of marjoram (or any green herb).

It's a lighter lasagne with less cheese and meat, delicious and full flavored. Pretty on the plate with a big antipasto salad. Hearty and warm as nights get cooler.