Gorgonzola Squash Lasagna

• 2 whole Acorn Squash
• Olive Oil, Enough To Drizzle On The Squash
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 package (24 Oz. Tub) Cottage Cheese
• 1 whole Egg
• 1 dash Garlic Salt
• 1 dash Pepper
• 1 dash Italian Seasoning (oregano, Basil, Marjoram)
• 1/2 cups Gorgonzola Cheese, Crumbled
• 1 package Lasagna Noodles (9 Oz Box For No Boil Or Around 14 Oz Box To Boil)
• 1 pound Pork Sausage
• 3 Tablespoons Butter
• 4 Tablespoons All-purpose Flour
• 1- 1/2 cup Milk (more As Needed)
• 1/4 cups Walnuts, Chopped

1. 1.
2. Preheat your oven to 400 F.
3. 2.
4. Cut the acorn squashes in half.
5. Using the tip of a sharp knife poke holes on the inside and outside of each half.
6. Drizzle olive oil all over each half and sprinkle with salt and pepper.
7. 3.
8. Take two 13x9 pans and spray with non stick spray.
9. Put each squash half into the pan, cut side down and then fill the pan with about an inch of water.
10. 4.
11. Bake in the preheated oven for 50-60 minutes or until fork tender.
12. Then carefully remove the pans from the oven, remove the squash from the water and set aside to cool.
13. Lower the oven temperature to 350 F and keep it on.
14. 5.
15. Add the cottage cheese into a bowl.
16. Mix in egg, garlic salt, pepper, and Italian seasoning.
17. If your gorgonzola cheese is in block form go ahead and crumble now and add that into the bowl as well.
18. If its already crumbled add it now.
19. Mix well and set aside.
20. 6.
21. If you need to boil your noodles go ahead and do that now according to the package directions.
22. Once they are done, drain them.
23. If you have the no boil kind then go on to the next step.
24. 7.
25. In a large skillet cook the sausage over medium high heat until cooked through (no pink).
26. Be sure to break it up into crumbles.
27. Spoon the sausage out of the pan and into a bowl to set aside.
28. You want to keep the grease in the bottom of the pan.
29. 8.
30. In the same sausage pan with the grease, add the butter and flour and cook over medium heat.
31. Stirring constantly, cook the butter and flour together until you reach a golden brown color.
32. Be sure to scrape the yummy bits leftover from the sausage off the bottom of the pan.
33. Season with salt and pepper to taste.
34. 9.
35. Add the milk slowly to the butter flour mixture.
36. Keep stirring until thickened, but still runny.
37. Once it starts to thicken add the sausage back into the pan.
38. Now you have a sausage gravy type mixture.
39. Remove pan from heat and set aside.
40. 10.
41. Scrape out the inside of the squash into a bowl, but be sure not to get the skin in it.
42. Stir the squash so there arent any major lumps in it.
43. 11.
44. Finally, its time to assemble!
45. First put a layer of sausage gravy on the bottom of a 9x13 pan, then top it with a layer of noodles, then a layer of squash, then a layer of noodles, then all of the cottage cheese mixture, then a layer of noodles, then the rest of the squash and then top that with any remaining sausage gravy.
46. Top it all off with the chopped walnuts and bake at 350 F for 25-30 minutes or until golden brown and bubbly.
47. Enjoy!

olive oil, salt, pepper, cheese, egg, garlic salt, pepper, italian seasoning, gorgonzola cheese, lasagna noodles, sausage, butter, allpurpose, milk, walnuts

Taken from tastykitchen.com/recipes/main-courses/gorgonzola-squash-lasagna/ (may not work)