Recipe: Butternut Squash Lasagna | Kitchen Gardeners International

Butternut Squash Lasagna | Kitchen Gardeners International.

Butternut Squash Lasagna

Butternut Squash Lasagna
Written by Roger Doiron

Fri, 11/05/2010 – 10:53am

Who says lasagna has to be made with a red sauce? This recipe challenges the popular notion by substituting puréed squash for tomatoes and using a creamy white béchamel sauce in place of a red sauce.

Ingredients:

1 tbsp olive oil
1 (11⁄2- to 2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
Pinch of nutmeg
12 no-boil lasagna noodles
21⁄2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese, grated

Instructions: 

Heat oil in a heavy, large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet, cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash purée to taste with more salt and pepper.

Melt the butter in a medium-size saucepan over medium heat. Add flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a low boil over medium- high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.

Preheat the oven to 375 degrees Fahrenheit. Lightly butter a 13-by-9-by-2- inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Cover the bottom of pan with one layer of lasagna noodles. Spread half of the squash purée over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.

Tightly cover the baking dish with foil and bake for 40 minutes. Remove cover, sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna and continue baking until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.  (Recipe Link)

Yield:   8 servings
Source:    Photo and text: Roger Doiron
Advertisements

1 Comment

  1. November 22, 2011 at 1:34 am

    Yummy! We had this in work the other day and it was absolutely fantastic!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: