This is a recipe that really shows the versatility of a solar oven. You'll first use the oven to roast the squash, then once the lasagna is prepared, use the oven again to bake the dish. If desired, roast the squash a day ahead of time.
one large butternut squash, peeled and cut in to one inch cubes
one large onion, peeled and cut in to one inch cubes
one box no boil lasagna noodles
one bunch of greens, spinach, kale, chard, etc., washed and chopped
two cups of grated mozzarella cheese
3/4 cup grated asiago cheese
one 15 oz jar prepared alfredo sauce (homemade is even better!)
1-2 springs of fresh rosemary
2 T olive oil
Divide the cubed onion and squash between your two Sport graniteware pots. Drizzle the squash with olive oil and stir to coat. Add chopped rosemary and season with some kosher salt and pepper. Place the pots in the Sport and allow to cook in the sun until the squash is tender and the onions are translucent, 2-3 hours.
When you are ready to assemble the lasagna, place the butternut squash and onions (including rosemary and cooking liquid) from one pot in a food processor and puree until smooth. Depending on the size of your squash, this one pot may be enough for one lasagna.
Spread a thin layer of alfredo sauce on the bottom of an 11 x 7 inch pan. Place uncooked lasagna noodles on top of the sauce. Spread half of your pureed squash on top and spread out out evenly on the noodles. Next, layer in half of your raw chopped greens, half of the remaining alfredo sauce and half of the cheeses. Create one more layer starting with noodles, then squash, greens, sauce and cheese.
Cover with aluminum foil sealed tightly around the pan. If available, place a black dish towel over top of the foil to maximize cooking temperatures. Bake the lasagna until the noodles are cooked through (approximately 1.5 to 2 hours) then remove the foil and let it cook uncovered for another 20 to 30 minutes.
Once you remove it from the oven, let the lasagna cool slightly before serving.