Autumn Lasagna

Yesterday was so dark and cold and dreary...it rained all day. And not the man, it seems like it's been raining all day but it really did rain from the minute I woke up until I went to bed. This meal was perfect for yesterday. Warm, rich, and full of flavor. I served this with some cheesy garlic bread. 

Autumn Lasagna

2C butternut squash puree 

1 1/2C heavy whipping cream

1 stick butter

1C parmesan cheese

1tsp rubbed sage

1/4tsp nutmeg

2 cloves garlic - minced

1 box frozen spinach - thawed and strained

2C shredded cooked chicken

2C shredded mozzarella 

9 lasagna noodles - cooked

In a large sauce pan, melt the stick of butter. Add the garlic and sautee for 1 minute. Stir in the heavy whipping cream. Bring to a low boil. Stirring occasionally, let cook for 10 minutes. Whisk in the butternut squash and 1/2 cup of the parmesan cheese until well combined. Stir in the sage and nutmeg. Let simmer for 10 minutes. 

Preheat oven to 350*. Spoon a small amount of sauce into the bottom of a baking dish. Layer 3 noodles, some of the chicken, spinach, mozzarella and remaining parmesan. Ladle with some of the sauce. Repeat 2 times. Bake covered for 30 minutes and uncovered for 30 more minutes. Let stand 10 minutes before cutting. 

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