So I Made This Butternut Squash and Spinach Lasagna ...

 

... because a friend at Mark's work is retiring and brought in some butternut squash from her garden,  and because it's Fall and I love my butternut squash in the fall!

Here's where I got the recipe.

So it's super good - BUT - I decided it's missing something? 

The sage bechamel almost makes up for it, but still, something else is needed. 

 (I just like to say "bechamel" because it sounds fancy - bey-sha-MEL, oui oue, fanh fanh fah -  even though I had no idea what bechamel was until this recipe.  😂)

Bechamel AKA as roux in New Orleans is apparently an essential in French cooking?

It's really just flour and butter sauteed together, then pour in nearly-boiled milk bits at a time. 

So I already tweaked it in advance by adding brown sugar while roasting the squash, trying to counteract the bitter that would come from the spinach.

And I recognize I should've added the lemon zest as well, already part of the recipe for the same reason.

But I think what it really needs is more spices. 

I was thinking oregano, but someone suggested thyme - YES, that's it! 

It needs thyme.

Speaking of which, you will need "time" to do this recipe - at least 2/12 hours.

Worth a shot, though, it's pretty good without these things, but you'll see what I mean if you don't add in the thyme, etc.