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Squash Lasagna with Fried Brussels Sprouts

Found here.

• 1/2 celery small diced
• 1/2 shallot thin sliced 
• 2 tablespoons of butter
• 1 1/3 cup of small diced acorn squash and butternut squash
• 4 sprigs of fresh thyme de-stemmed
• 1 teaspoon of chopped fresh rosemary
• fresh sage for garnish
• Box of no cook lasagna
• Grated parmesan and Asiago Cheese
• Grated white and/or sharp cheddar cheeses

1. Pre-heat oven to 375 degrees. In a medium sized pan add butter and sautee shallots with celery on medium for about a minute, then add diced squashes.
2. Sautee until soft, then add fresh rosemary and thyme, set aside.
3. Marinate and fry brussels sprouts, let cool and rough chop, make cheese sauce (see below for recipes)
4. Layer no cook lasagna in a loaf pan, spread cheese sauce, sauteed veggies, fried brussels sprouts and sprinkle a generous layer of the Asiago and parmesan. 
5. Add more pasta and layers until you run our of sauteed veggies, add final layer of cheese and sprinkle with the left over fried brussels sprouts and fresh sage. Bake in oven for 35 minutes or until pasta is soft and cheeses have completely melted. 

Cheese sauce

• 2 tablespoons of butter
• 1/4 cup of small diced onions
• 1/2 cup of flour
• 1 cup of warm milk
• 1/4 teaspoon of nutmeg
• 1 cup of grated Gruyere
• 1 cup of grated Fontina
• Salt and white pepper to taste

1. In a medium sauce pan sautee onions in butter until translucent. Then add flour and continue to cook for about a minute.
2. Slowly add in warm milk while whisking until fully incorporated. Add nutmeg and cheeses while continuing to whisk.
3. Taste and adjust seasoning, you might have to add a bit more milk to make it smoother (but not too much since you want the sauce to spread on the pasta almost like a paste.)
4. Cool and set aside.

Fried Brussels Sprouts

• 1 container of brussels sprouts
• 1 tablespoon of red wine vinegar
• 1 tablespoon of honey
• 1 1/2 tablespoons of salted roasted cashews chopped
• Canola oil for frying in a small pot 

1. Peel off the outside layer of sprouts and quarter, placing in a bowl.
2. Marinate in the rest of ingredients while oil heats on medium high.
3. Have a small frying basket to catch the small floating leaves and do not over crowd the pot. Take a step back when adding the sprouts since the oil will jump back at you.
4. Once the leaves begin to coil and turn a golden brown remove immediately and place on a plate with paper towels to soak up excess oil. Let cool and chop up to add to the lasagna layers. 

* You may season the sprouts with salt and pepper, place in a bowl and enjoy in place of popcorn for a good movie (like I did) =]