Individual lasagnas Archives - Proud Italian Cook

Here is yet another version of a butternut squash lasagna in mini form, individually portioned. Round slices of butternut squash are layered in with a creamy ricotta and shredded mozzarella mixture and topped off with a sage, garlic and parmesan infused bechamel.
You can serve this as a main course along with a pretty fall salad, or as a side to something like a pork roast, so good! I’ve done it both ways. This recipe uses no pasta at all and you won’t even miss it, I promise!
I can’t explain how good this is, you’re going to have to try it for yourself!

To make this, look for a butternut squash that is pretty much the same width from top to bottom as in my photo, my slices were about 4 inches round. If you can’t find one like that, get one with a long neck and then cut the slices about 1/4 inch thick.
Then just peel the squash, slice, and roast the slices on a baking sheet drizzled with olive oil, salt and pepper at 400 F until tender when pierced with a knife.

Mix up a pound of ricotta ( depending on how many squash slices you get, you’ll probably have some left over ) with 1/3 cup of grated parmesan or romano cheese, a good handful of chopped fresh spinach, kale or parsley and about a cup of shredded mozzarella along with 1 egg, salt and pepper. This will be spread in between your layers.
I like using 3 slices of squash per mini lasagna using maybe a tablespoon or so of the cheese mixture in between the layers.

For the bechamel sauce, melt 5 tablespoons of butter, whisk in 5 tablespoons of flour, cook until it bubbles a little then add 3-1/2 cups of milk, 1 1/2 cloves of minced garlic, 4 sage leaves and a handful of grated parmesan, whisk until smooth and thickened.

Spoon a layer of the bechamel on the bottom of your casserole dish first, then place your first slice down, a dollop of the cheese mixture, another slice, more cheese on top then top it off with the last slice and spoon some bechamel over the top.