14 hours ago
Friday, October 30, 2009
I think I have been stalking this fall lasagne for 2 years, waiting for just the right recipe to come along.
I have seen Marie make it twice, Honey's looked great too, and Linda made hers with sausage.
Giada uses crushed amaretti cookies in her recipe, which turned me off, and Michael Chiarello's was close.
I figured I could do this on my own and it would be a perfect Halloween dinner!
I used fresh pasta sheets, which were gorgeous and eggy.
I am addicted to fresh pasta these days.
I made the onions the day before, so that made for one less step.
Butternut Squash Lasagne w/ Caramelized Onions:
12 cooked lasagne noodles (you can also use no bake noodles, but I am not a big fan)
2 lbs. cubed butternut squash (you can save time and buy it already cut up)
kosher salt & olive oil for roasting
1.5 cups of ricotta cheese
1/2 tsp grated nutmeg
1 cup grated parmesan cheese
1 cup mozzarella cheese
On a baking sheet, toss cubed squash w/ olive oil and kosher salt and roast at 400F for about 25 minutes until golden. Set aside. (you can do this a day ahead)
3 onions, slice thin
olive oil for the skillet
1 tsp sugar
In a heavy skillet, heat olive oil and cook onions with sugar on medium heat for 25 minutes until very soft, and light golden brown. Set aside. (you can do this a day ahead).
1 stick butter
1/2 cup flour
5 cups of milk
Heat butter on low heat and add flour and milk. Whisk for about 5 minutes until sauce is thick and coats the back of a spoon.
In a food processor, mix the roasted butternut squash, nutmeg and the ricotta cheese.
This is your filling. Set aside.
Ok, now we can assemble the lasagne.
Spray non stick spray in a 9 x 13 casserole dish.
Spoon 1/3 of the bechamel sauce on the bottom of the dish and lay 3 sheets of lasagne noodles on the sauce.
Now add half the caramelized onions and spread with a rubber spatula.
Add the squash & ricotta mixture on top of that.
Next, add 1/2 cup of grated parmesan (reserving the other half for the second layer).
Repeat with another layer of noodles, 1/3 bechamel sauce, onions, squash mixture and parmesan.
Finish with the last layer of 3 noodles and spoon the rest of the bechamel sauce over the top layer.
Top with the shredded mozzarella cheese and sage leaves.
Bake covered with foil for 1 hour at 350F. Uncover the last 15 minutes of baking.
Make sure you let the lasagne rest for 20 minutes before serving.
This was delicious and different. Sweet and savory.