Butternut Squash, Bleu Cheese, and Bacon Lasagna

The Carnivore requested the I make the butternut squash lasagna again to leave for him when I went on vacation. Since I wasn't going to eat any of it I "carnivored" it up for him with additon of his favorite cheese (bleu) and one of his favorite foods (bacon).

This lasagna also took far less time than the first attempt because I learned from my previous butternut squash related follies. This time around I roasted the squash first and then scrape out the "meat" instead of trying to cube the raw squash. SO MUCH EASIER!

I also baked the bacon in the oven. No grease spatters, easy to drain the fat, less shrinkage, and all the bacon is crispy. Directions I follow are here.

To make the bleu cheese sauce I simply combined the milk, butter, and blue cheese in a sauce pan in medium heat. I warmed the milk and butter first, then dumped the chesse in and whisked until a cheese sauce was made.

Then I layered all the ingredients in a 9x11 glass pan and popped it in the oven on 350 for about 40 minutes.

Ingredients                                                       
1 box no bake lasagna sheets
5 strips of maple bacon
6 oz of bleu cheese
4 handfuls of baby spinach
1/4 white onion
1 butternut squash
1 cup milk
1/4 cup butter
salt and pepper to taste