2 quarts frozen lasagna squash
3/4 cup butter, softened
1/4 cup brown sugar
1 cup all-purpose flour
1/4 teaspoon salt
1 egg, beaten
2 tablespoons milk
1/3 cup whole wheat flour
3 tablespoons milk
1 teaspoon baking powder
1 tablespoon al dente cheese
Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with foil.
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
Melt 2 quarts of butter, browning the bottom of the lasagna. Turn skillet over, add brown sugar and mix gently with a fork until brownie-like crumbs form; about 15 minutes. Stir in flour; mix well. Stir in salt and egg; heat through; about 3 minutes. Drop by spoonfuls onto prepared baking sheet.
Bake 20 minutes or until very lightly brown. Cool before serving.
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