Butternut Squash Lasagna Cups - butternut

Method

• Preheat oven to 350 F.
• Using a mandoline, slice squash into 1/8 inch slices.
• Arrange the slices in a single layer on a baking sheet.
• Brush with 1 tablespoon olive oil and season with a sprinkling of salt.
• Roast in the preheated oven for 10-15 minutes, or until squash just starts to become pliable.
• While squash is baking, mix together ricotta, egg and oregano.
• Set aside.
• In a medium saute pan, heat the remaining tablespoon of olive oil over medium heat.
• Saute garlic and red pepper flakes until fragrant, then add spinach.
• Cook until spinach is wilted.
• Remove from heat.
• Once the mixture is cooled, squeeze out any excess moisture, chop it, and add it to the ricotta mixture.
• In a medium sauce pan, melt butter over low heat.
• Add chopped sage and cook for 1 minute.
• Add flour and whisk to combine.
• Let the mixture cook, stirring often for 2 minutes.
• Gradually whisk in warm milk.
• Continue cooking, stirring often, until sauce is simmering and thickened.
• Let sauce bubble gently until thick, about 5-10 minutes longer, stirring often so it doesnt scorch on bottom.
• Season to taste with salt and pepper.
• To assemble lasagna cups, spray a 12-count muffin tin with cooking spray and place 12 of your largest squash slices in the bottom each muffin cup.
• Spoon a layer of the ricotta mixture into each cup, and pour some of the white sauce over the top.
• Sprinkle with Fontina cheese.
• Repeat layers once more, this time laying the squash piece in the opposite direction of the first.
• Top with freshly grated Parmersan or pecorino and bake for 30-35 minutes, or until brown and bubbly.
• While lasagna cups are baking, set a skillet over medium heat with a some olive oil in it.
• Add the sage leaves and fry them for about 45 seconds.
• Remove the leaves from the skillet and drain on paper towels.
• When lasagna is done, sprinkle each roll with a little nutmeg, top with a fried sage leave and serve!