Friday, October 30, 2009

Lasagne w/ Butternut Squash & Caramelized Onions

squash lasagne

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

Roasted Squash:

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)

Caramelized Onions:

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).

Bechamel Sauce:

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.

squash lasagne3

This was delicious and different. Sweet and savory.


HoneyB said...

LOVE the caramelized onions in this!!

Meghan said...

This looks really incredible! I love the flavors and it's the perfect fall dinner!

Ciao Chow Linda said...

You done good Miss Stacey. Thanks for the shout-out. So glad you used fresh pasta - and the caramelized onions are a great addition. Bet it was delicious.

kat said...

yum, yum yum! I'm also not a fan of those no cook noodles, the texture just isn't the same

The Japanese Redneck said...

Your lasagna looks amazing. The stores that I frequent don't have fresh pasta. I'm jealous.

Because it sure looks so much more appetizing than the box junk.


A Feast for the Eyes said...

This is a beautiful dish. I love using a bechamel sauce for lasagne. I'm determined to bond with butternut squash, and I think the combo of the bechamel and caramelized onion would certainly do the trick. Great job!

Proud Italian Cook said...

Carmelized onions, great addition, and I like how you put everything in the food processor, makes it easier to spread the flavor throughout. Looks really creamy inside! Yumm

Bob said...

Oh wow, that looks amazing. Love the caramelized onion in there, but then I love caramelized onion everywhere. ;)

Lori Lynn said...

Gorgeous! Sounds like a great combination with the onion. I agree, Giada's idea doesn't sound that good to me either.

Happy Halloween Stace!

Lele said...

Mmm fall vegetables are so good with caramelized onions. I mean, really anything is.

Jen_from_NJ said...

WOW - another awesome looking butternut squash lasagna! I want to try them all! I love carmelized onions - what a great idea! I'm drooling over your photos :)

Dana said...

I love the simplicity of this. I think sometimes this type of recipe gets bogged down with lots of additions when all it really needs is the simple good stuff.

Nancy said...

Oh my, I must try this! It looks like a big pan, so maybe when I have guests.

Anonymous said...

Stacey, I made this fantastic lasagne and got rave reviews. I roasted my squash (whole) the day before and prepared the rest of the filling with some chopped fresh sage and thyme, after it had cooled. I also followed your lead and caramelized the onions in advance, too. These steps made assembly a snap after preparing the b├ęchamel.

I've portioned some of the lasagne in individual packages to take to work for lunches this week ... so much better than a sandwich!

Thanks, Stacey - it's already a firm favourite.