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Butternut Squash Lasagne from December issue

carol1945's picture

I just made this for Saturday, but today is Monday. I guess I am going to cook it today.  So far, my tasting of ingredients has worked, but you never know until it is done.  I guess I will have to freeze it, right?  Or could I let it sit uncooked, or would it be better to cook it?  Monday to Saturday?  The deal is this:  with lasagne, with the homemade noodles you really have to cook it ahead of time.  FC says only two days, but that seems rather conservative to  me.

Pielove's picture

lasagne (post #71599, reply #1 of 4)

Hey Carol1945, I would bake it first and then reheat-- lasagne does reheat well!  Let me know how it goes!

Jen

carol1945's picture

In freezer (post #71599, reply #2 of 4)

It is in the freezer, but I sampled it first from the oven, and it is delicious. However, the meat eating men at the party will need something to go with it.  I will have to pick up some italian sausage or some specialty sausage, maybe chicken? to serve with it. Any sausage suggestions?

Pielove's picture

Sausage (post #71599, reply #3 of 4)

Hi!  I think a mix of sweet and hot italian sausages would be great with the lasagne.  Sounds like a fun party!

Jen

carol1945's picture

Party on Saturday (post #71599, reply #4 of 4)

I am having a small birthday party for my two year old grandson.  His mom, my daughter, just had a baby girl two weeks ago!!!  So, I have had great fun making the triple lemon cake from Fine Cooking, and the lasagne.  It is nice to have a purpose for cooking!!  I was overnight at her house and took three old Fine Cooking magazines to read on the train.  They really got me inpsired to cook!! And I find when on a train I read things more thoroughly.