# Components:
→ Gingerbread Layer
01 - 1 cup all-purpose flour
02 - 1/4 cup dark brown sugar
03 - 1/4 cup unsalted butter, softened
04 - 2 tablespoons molasses
05 - 1 egg yolk
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground cinnamon
08 - 1/8 teaspoon ground cloves
09 - 1/4 teaspoon baking soda
10 - Pinch salt
→ Soup Mixture
11 - 1 tablespoon unsalted butter
12 - 1 small onion, finely diced
13 - 1 clove garlic, minced
14 - 1 cup butternut squash, diced small
15 - 2/3 cup vegetable broth
16 - 1/3 cup heavy cream
17 - Salt and pepper, to taste
18 - 1/8 teaspoon ground nutmeg
→ Lasagne Layer
19 - 4 cooked lasagne noodles, cut into 2-inch squares
20 - 1/2 cup ricotta cheese
21 - 1/4 cup shredded mozzarella cheese
22 - 1 tablespoon grated Parmesan cheese
23 - 1 tablespoon fresh parsley, chopped
# Directions:
01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Incorporate the molasses and egg yolk. Sift in the flour, ground ginger, cinnamon, cloves, baking soda, and a pinch of salt. Mix until a uniform dough forms. Roll out the dough to 1/4-inch thickness on a lightly floured surface. Cut into 2-inch squares and arrange on the prepared baking sheet. Bake for 8 to 10 minutes until set and golden. Allow to cool completely.
03 - In a saucepan over medium heat, melt the butter. Add diced onion and sauté until translucent. Stir in the minced garlic and diced butternut squash; cook for 5 minutes. Pour in vegetable broth, cover, and simmer for approximately 10 minutes until squash is fork-tender. Stir in heavy cream, ground nutmeg, and season with salt and pepper. Blend the mixture using an immersion blender until smooth and creamy. Allow to cool slightly.
04 - In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, and chopped parsley until evenly mixed.
05 - For each gingerbread square, layer a cooked lasagne noodle square on top, followed by a spoonful of cheese mixture and a dollop of soup mixture. If desired, finish with an additional noodle piece.
06 - Arrange the assembled bites on the baking sheet and bake at 350°F (175°C) for 7 to 8 minutes, or until heated through and the cheese is melted.
07 - Serve warm. Garnish with extra chopped parsley or a light dusting of ground nutmeg as desired.
