GOLDEN VEGETABLE LASAGNA Makes 4 servings.
8 large basil leaves
10 egg roll wrappers, 5" square
15 oz can pure pumpkin puree
Salt and Pepper
2 tbs unsalted butter
1 3/4 cups shredded gouda cheese
1 egg
2 cups creamy white sauce
2 1/4 cups peeled, cubed butternut squash
In a skillet, melt butter. Add squash and 1 cup water and simmer, season with salt and pepper. Cook until water is evaporated and squash is golden and tender, set aside. Heat oven to 400°. Grease an 8" square glass baking dish and spread 1/2 cup white sauce in the bottom. In a bowl, whisk together pumpkin puree and egg.
-Cut half of the egg roll wrappers into 3 strips each. Fill a bowl with hot water, as you work with the wrappers, dip them in water to rinse off the starch. Use 1 whole wrapper and 3 strips to cover the bottom of the dish in a single layer. Spread a 1/2 cup of pumpkin mixture on top and sprinkle with 1/3 cup cheese. Repeat layering.
-Add another layer of egg roll wrappers. Spread with 1 cup white sauce, then top with squash, basil and 1/3 cup cheese. Add another layer of egg roll wrappers, remaining pumpkin mixture and 1/3 cup cheese. Top with remaining egg roll wrappers, then spread with remaining white sauce.
-Cover dish with foil and bake on a baking sheet in oven 30 min. Uncover dish sprinkle remaining cheese on top and bake until golden and bubbling, 10 min. Let cool 15 min. before cutting, then SERVE...
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