Vegetable Lasagne

• two eggs worth of fresh pasta sheets
• one butternut squash
• two leeks
• two cups bechamel (3T butter/flour - 2c milk)
• beetgreens
• zest of a lemon
• two cloves garlic
• nutmeg
• butter
• leftover cheese: melty mozzarella type and parmesan types

1. 1. Cook the greens then chop with garlic and zest, season with salt, pepper and nutmeg.
2. 2. Saute the leeks then add cubed, peeled squash and cook till tender, season well. Make into chunky puree.
3. 3. Layer butter, noodles, sauce, squash, cheese, noodles, sauce, beet greens, cheese, noodles, sauce, cheese , squash, noodles, sauce, cheese.
4. 4. Sprinkle with more pamesan, butter, cover with foil, bake 30 minutes at 350.
5. 5. Bake without foil 15-20 minutes or until suitably crusty.

eggs, butternut squash, leeks, bechamel, beetgreens, lemon, garlic, nutmeg, butter, leftover cheese

Taken from www.epicurious.com/recipes/member/views/vegetable-lasagne-1256752 (may not work)