MONTANA MARKET: Buttercup Squash Lasagna

By Beacon Staff

Break out of the pack! This lasagna will change the perception of “bland vegetarian” fare. This dish takes a little longer to make than the other recipes we’ve been sharing due to baking the squash. Get the organic ginger crisp apples while you can, otherwise any yellow apple will due. Enjoy!

1 buttercup squash seeded & baked about 3 cups
2 ginger crisp apples, chopped & diced
3 yellow zucchini, chopped & diced
2 eggs
1 tbs. salt
2 tbs. fresh grated ginger
15 oz. low fat ricotta cheese
2 C low fat mozzarella cheese
1/2 C hot water
2 tsp. sun dried tomato paste
Sautéed sage* 8-10 fresh whole sage leaves

*Sage sauté
Glaze pan with unsalted butter.
When medium hot, place sage leaves in single layer.
Let cook while watching until the leaves curl slightly.
Turn over and cook while observed until they turn forest green.
Remove from pan, save butter for last layer of lasagna.

Preheat oven 350 degrees.
Prepare lasagna pan with two tablespoons of sun dried tomato paste and 1/2 cup of water.
Cook package of lasagna noodles until al dente, drain and set aside.
While cooking noodles, sauté apples and zucchini in 2 tbs. butter until al dente.
Combine two beaten eggs with ricotta cheese, salt and grated ginger, stir in squash.
Place layer of noodles side to side in lasagna pan.
Spoon in apples and zucchini, top with next layer of noodles.
Cover noodles with squash and cheese mixture about 1/2 inch thick, top with last layer of noodles. Using a spatula spread evenly the saved sage butter over the last noodle layer. Crumble sautéed sage on butter and cover with mozzarella cheese.
Bake covered for 40 minutes; remove cover bake 10–15 minutes. Let rest for 10 minuets before serving.
Serve with sautéed sage leaves as garnish.