ROASTED BUTTERNUT SQUASH LASAGNA
By á-4084
THE SQUASH FILLING ALSO MAKES GREAT RAVIOLI. FILL ROUND OR SQUARE WONTON WRAPPERS, COOK AND TOP WITH SAGE BROWN BUTTER.
Ingredients
- 1 BUTTERNUT SQUASH, ABOUT 3 LBS.
- 1 BOX LASAGNA NOODLES - 9 SHEETS
- 1/2 STICK (UNSALTED)BUTTER
- 1/3 CUP FLOUR
- 4 CUPS WHOLE MILK OR 3 CUPS WHOLE MILK & 1 CUP HEAVY CREAM
- 1 BUNCH SAGE LEAVES
- 1 CUP GRATED PARMESAN CHEESE, 4 OZ.
- FRESHLY GRATED (OR GROUND) NUTMEG, SALT & PEPPER
- 4 AMARETTI COOKIES, CRUMBLED
- 2 TBSP OLIVE OIL
- 8 OZ SHREDDED MOZZARELLA, 2 CUPS
Details
Preparation
Step 1
HEAT OVEN TO 425°.
CUT THE SQUASH IN HALF LENGTHWISE AND SCOOP OUT THE SEEDS. PLACE CUT SIDE DOWN IN A BAKING PAN, COVER WITH FOIL AND BAKE UNTIL TENDER, 40 - 45 MINUTES. WATCH YOUR WATER LEVEL AND ADD AS NEEDED.
WHILE THE SQUASH IS BAKING:
COOK THE LASAGNA NOODLES FOLLOWING PACKAGE DIRECTIONS. DRAIN AND RINSE UNDER COOL WATER. LAY FLAT UNTIL READY TO USE.
MAKE THE WHITE SAUCE:
MELT THE BUTTER IN A MEDIUM SAUCEPAN, ADD THE FLOUR AND COOK STIRRING BUT DO NOT BROWN. SLOWLY WHISK IN THE MILK AND ADD THE SAGE. BRING TO A SIMMER AND COOK UNTIL THICKENED, ABOUT 10 MINUTES. REMOVE FROM THE HEAT, DISCARD THE SAGE LEAVES AND ADD 1/2 CUP PARM CHEESE, 1/4 TSP NUTMEG, SALT & PEPPER.
WHEN THE SQUASH HAS COOKED AND COOLED ENOUGH TO HANDLE, SCOOP OUT THE FLESH INTO A LARGE BOWL. YOU SHOULD HAVE ABOUT 4 CUPS. MIX IN THE COOKIES, OLIVE OIL, 1/4 CUP PARM CHEESE, 1/4 TSP NUTMEG, SALT & PEPPER.
SPREAD 1 CUP WHITE SAUCE IN THE BOTTOM OF 9X13 PAN. TOP WITH 3 NOODLES AND THEN ANOTHER 1 CUP WHITE SAUCE. DOLLOP ABOUT 1 1/3 CUPS SQUASH MIXTURE AND SWIRL WITH THE WHITE SAUCE. SPRINKLE 2/3 CUP MOZZARELLA. REPEAT FOR 2 MORE LAYERS.
COVER WITH FOIL (I OIL THE UNDERSIDE SO IT WON'T STICK).
BAKE COVERED 350° FOR ABOUT 40-45 MINUTES UNTIL HOT AND BUBBLE. REMOVE THE FOIL, TOP WITH REMAINING CHEESES AND BAKE ANOTHER 15 MINUTES UNTIL CHEESE IS GOLDEN.
LET THE LASAGNA SET ABOUT 15-20 MINUTES BEFORE CUTTING.
YOU CAN ASSEMBLE THE LASAGNA THE DAY BEFORE AND BRING TO ROOM TEMP BEFORE BAKING.
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