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October 3, 2006
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Butternut
Squash Lasagna
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* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
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For squash filling:
* a
3 1/2 lb. whole butternut squash
or 2 smaller ones
1/4 stick butter
*5 cloves garlic, minced
*10 fresh sage leaves, minced
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10 Amaretti Di Saronno cookies, ground to a
fine powder
3/4 cup Pecorino or Parmesan cheese, grated
Kosher salt and freshly ground black pepper,
to taste.
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Heat oven to 450 degrees.
Spray cookie sheet with olive oil spray. Cut squash in half
lengthwise and scoop out seeds. Place squash cut side
down on sheet tray. Roast 30 minutes or until soft to the touch.
Let cool. Scoop flesh into cuisinart and puree til smooth.
In a large cast iron skillet, brown butter slightly to give nutty
flavor. Add garlic and sage. Once you smell garlic add squash
and stir together. Remove from flame. Add cookie powder,
grated cheese, salt and pepper to taste. Taste filling to be sure
flavors are bold so they don't get lost in lasagna. You want to
taste a balance of sweetness, saltiness of cheese and
earthiness of sage, garlic and pepper. If you need more flavor,
melt a tbs. more butter and saute more seasonings, then add.
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Bechamel Sauce:
You will make these portions twice. The
first batch will be a thinner sauce to pour on the bottom of lasagna
pan. The second batch you will add ricotta to and
use as a middle and top cheesy layer.
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1/4 stick butter
1 1/2 Tbs. flour
2 cups milk
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1/2 tsp salt
1/2 tsp nutmeg
1-3 lb. container ricotta |
In a sauce pot, preferably
heavy-bottomed, melt butter. Let brown a bit for flavor. Add
flour and whisk over heat for 30 seconds then add milk. Continue
to whisk over medium heat til sauce thickens. Turn down to a
simmer for 5 minutes to cook out flour flavor. Add salt and
nutmeg. Pour this on bottom of buttered lasagna dish (9x13x3
inch). Don't bother washing pot before starting second batch.
Repeat the process. Once thick, turn off heat and whisk in
ricotta. Taste to see if more salt, pepper and nutmeg are
needed. Set aside.
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1
1/4 lbs. shredded fontina cheese
1 box Barilla (no boil) lasagna sheets
(NOTE: I always buy 2 boxes just in case!) |
Continue to assemble:
Turn oven to 375 degrees.
Put a layer of pasta sheets over 1st
batch of bechamel that is already on bottom of pan. Now spread
half of squash mixture over pasta. Layer more sheets over squash.
Now pour half of ricotta mixture over sheets. Sprinkle half
fontina over cheese mix. Add another layer of pasta sheets, more
butternut squash mix, pasta sheets, and a final and top layer of ricotta
mixture sprinkled with fontina. I spray a large piece of tin foil
on shiny side and cover lasagna with it. Bake 50-60 minutes;
remove foil and cook another 5 minutes. Allow to set for a few
minutes before serving.
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