cheese Main Dish Pasta

Roasted Butternut Squash Lasagna

Roasted Butternut Squash Lasagna_3 on WT

Book Update:  I have no books 🙁  I have been spending my spare time making our Christmas card and talking to our medical insurance company.  They denied my husband’s surgery, so I have had the pleasure of chatting with the surgeon’s office, the medical insurance company and my husband.  It is scheduled for next Wednesday… but it isn’t approved.  How that happened I dunno.  The saga continues….

In the meantime, here is our Christmas card!

Christmas card 2013

Recipe:  Even my meat-loving husband liked this recipe.  That’s how good it is.  I know lasagna always screams beef or sausage, but this one is really, really good.  Gooey cheese, roasted squash, caramelized onions and a hint of sage do a dance in your mouth.  It was well worth finding fresh sage in the winter time (which is $1.69 at Trader Joe’s) and locating a small amount of fontina cheese (only $3 at Trader Joe’s).  Trader Joe’s also carries pre-cut butternut squash.  I would use at least 3-4 bags.

Roasted Butternut Squash Lasagna_4 on wT

Roasted Butternut Squash Lasagna
serves 6-8

1 large butternut squash or 2 small/medium, peeled and cut into 1/2″ cubes
2 Tb. olive oil
kosher salt
1 onion, halved and sliced

4 tablespoons butter (original says 2, but then  the sauce doesn’t come together with equal parts in the roux)
10 sage leaves
1/4 cup AP flour
2-4 cups milk (2 cups for a thicker sauce, 4 cups for a very thin sauce; 3 cups is a good medium to cover the noodles without oozing) (warm/room temperature milk works into the sauce well)
pinch of ground nutmeg

1 cup grated fontina cheese (4 oz.)
1 cup grated mozzarella cheese (4 oz.)
1 cup grated parmesan cheese (or substitute with more mozzarella and fontina)
1 Tb. flour
9 NO boil lasagna noodles

1.  Step One:  Roast the veggies!  Preheat oven to 425 degrees.  Toss the veggies in the oil and place on a rimmed baking sheet (foil makes easy clean up)  Roast the squash 18 minutes.  Pull out the onion sooner – around 10-12 minutes.
2.  Step Two:  Make the sauce.  In a saucepan, melt the butter.  On medium heat, add the sage and cook for 1 minute.  Remove the sage leaves.  Whisk in the flour.  Cook that about 2 minutes to make the roux.  Lots of whisking!  Now whisk in the milk just a little at a time.  Warmed up milk seems to incorporate better.  Keep stirring it all in and boil.  Once at a boil, turn down to low and simmer 5 minutes.  Add nutmeg.  (Next time I’ll do 2 pinches, but I like nutmeg)  If the sauce still stays lumpy, it will be okay.  Just keep chugging.  The sauce will turn out great out of the oven.
3.  Step Three:  Make the lasagna.  Line a 9×13 dish with some nonstick foil or butter.  Mix the cheese with the flour.  Set aside about 1/2 cup for the top!  Lay 1/2 cup of the sauce at the bottom of the dish.  Layer 3 noodles.  Layer 1/3 of the sauce.  Layer half the cheese.  Layer half the veggies.  Add 3 more noodles.  Layer 1/3 sauce.  Layer rest of the cheese.  Layer rest of the veggies.  Add final 3 noodles and the rest of the sauce.  Cover the top with that 1/2 cup cheese you set aside.  Cover with foil sprayed with cooking spray.  Bake 45 minutes.  Take off the foil and broil the drop for 2 minutes.  Rest for 15 minutes before cutting.

Roasted Butternut Squash Lasagna_6 on WT

Recipe from Food Network Magazine

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