Lasagna with bechamel sauce and squash

This lasagna is the definition of comfort food.  It's rich with a slight sweetness from the squash.  We make it with our own goat mozz and chevre and it's insanely awesome but you could use store bought cow milk products without any loss of flavor.

Lasagna with bechamel sauce and squash
(I usually make an 8x8 casserole dish)

1 winter squash, peeled, sliced, roasted, salted

3 tablespoons olive oil or coconut oil
1 onion
3 tablespoons flour
3 cups milk (any kind works here)
1 cup, parm (divided, 1/4 cup for the sauce)
8 plus sheets of no-boil lasagna (depending on your pan size)
1/2-1 pound mozzarella
4oz chevre or ricotta

If you havent already, make your bechamel. Heat the  oil over medium heat in a heavy medium saucepan. Add the onion and cook, stirring, until it has softened and beginning to brown.  Stir in the flour and cook, stirring, for 2-3 minutes, until the mixture is somewhat dry, but not browned.  Whisk in the milk a little at a time and bring to a simmer, whisking frequently, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often until the sauce is thick.  Stir in 1/4 cup of the Parmesan.  Taste for salt and pepper.

Preheat the oven to 350 degrees.  Spread a spoonful of béchamel over the bottom of your casserole dish. Top with a layer of lasagna.  Spread chevre or ricotta on top, then some squash, then mozz, parm and finally more bechamel.  Repeat the process.  When your pan is almost full, end with a layer of lasagna topped with the rest of the bechamel and more parm.  Cover tightly with foil.  Bake for 30 minutes then uncover and bake for another 20 to 30 till bubbly and beginning to brown.  Put it under the broiler for 1-2 minutes for extra browning if you like a crispy lid.  Let sit for 10 minutes before serving (ideally).

This freezes and reheats really well.  I also make a plain red sauce lasagna at the same time since it uses many of the same ingredients.

Raw Chevre

We find this chevre to be incredibly versatile.  I can add chives and garlic and call it cream cheese.  We love it plain, spread on bread or a cracker with a drizzle of honey.  It works great in recipes that call for ricotta.  And I'll even thin it with a little milk and use it in a recipe calling for yogurt (if I am out of yogurt).  It's really creamy, so it doesnt work well for crumbling on a salad, but you could try pressing it to release more of the moisture if that's your preference.

Raw Chevre
(makes 4 small 8oz ball jars)

You will need culture (we like c101 mesophilic) and rennet (we use organic vegetable based double strength) and raw goats milk.

• Sit 2 half gallon jars of goat milk on the counter (they can be fresh from milking or chilled in the fridge).
• Sprinkle your culture on top.  For 2 half gallon jars, I split half a packet between the 2 jars of C101 mesophilic direct set.  If you're just using one half gallon jar, then you'll have to use a quarter of that packet. 
• Let the culture sit on top while you prepare the rennet.  
• In a measuring cup or small bowl, add 5 tablespoons of water.
• Add one drop of double strength rennet to the water.
• Put a lid on the jars and shake them (dont add the rennet yet).
• Measure out 1 tablespoon of this water-rennet mixture into each jar.
• Put the lid on and shake.
• Let sit on the counter for usually 24 hours.  You will see the whey separate.
• Strain with a cheesecloth (or a cloth napkin works too) for maybe 8 hours.
• Transfer to jars or... Eat!