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White Lasagna

Warm, comforting and a great way to use up veggies.

1 lb winter squash *

1 lb hearty veggies *

Lasagna Noodles (optional)*

8 oz Ricotta

8 oz Mozzarella

Olive Oil

Salt & Pepper


2 cups Heavy Cream

8 oz Butter

8 oz Parmesan, grated

4 cloves Garlic

small bunch fresh Sage

1 Bay Leaf

Heat oven to 400°

Slice squash into 1/4 inch thick slices. Coat squash and veggies with olive oil and sprinkle with salt and pepper. Roast until just soft (not mushy). Remove from oven and let cool.

While veggies are roasting, heat cream, butter and spices over medium heat until the butter is melted. Allow spices to step for another 5 minutes. Add parmesan, stir until melted.

Once veggies are cool enough to handle, stack lasagna in a deep casserole dish. Start with a ladle full of sauce, followed by noodles, veggies, ricotta, mozzarella, sauce, then repeat.

Finish top with noodles, sauce and mozzarella.

Bake per noodle instructions. If you didn't use noodles, bake until the top is melted and browned, 30-35 mins.

Let cool at room temperature for 15 minutes, before serving.

* What I Used *

Winter Squash - W.D. Dickinson Farm - Zucchino Rampicante

Hearty veggies - W.D. Dickinson Farm - Broccoli & Collard stems



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