Ingredients

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

Preparation

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