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Butternut Squash Lasagna CARLA HALL

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Carla’s Butternut Squash Lasagna will be your new favorite Holiday staple!

ingredients
BUTTERNUT SQUASH LASAGNA
1 medium butternut squash (peeled, seeds removed, cut into 1/8-inch thick half moons)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
TOMATO SAUCE:
4 tablespoons butter
1/4 cup shallots (peeled, finely chopped)
1 tablespoon fresh thyme leaves
2 teaspoons fresh oregano
1/4 cup tomato paste
2 cans diced tomatoes (28 ounces each)
Kosher salt and freshly ground black pepper (to taste)
BECHAMEL:
5 tablespoons butter
1/4 cup all-purpose flour
4 cups milk (heated)
1 cup Parmigiano-Reggiano (freshly grated, plus additional to garnish)
1/2 teaspoon nutmeg (freshly grated)
RICOTTA MIXTURE:
1 cup ricotta cheese
1/4 cup Parmigiano-Reggiano (freshly grated)
1 egg
1/2 cup fresh basil (roughly chopped)
1/4 cup fresh parsley (roughly chopped)
1/4 teaspoon nutmeg (freshly grated)
TO ASSEMBLE:
1 pound fresh lasagna sheets

directions
Preheat oven to 400ºF.
On a baking sheet, spread the butternut squash slices and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 10 minutes until golden brown on top. Flip the slices and roast for another 10 minutes. Remove from oven and set aside.
For the Tomato Sauce: Place a medium saucepan over medium heat. Add the butter, shallots, thyme, and oregano. Season with salt and pepper. Saute until translucent, about 4-5 minutes. Add the tomato paste, stir to combine and cook for 2 minutes. Add the diced tomatoes and bring to a simmer. Cook until thickened, about 15 minutes. Remove from the heat and set aside.
For the Bechamel Sauce: Place a medium saucepan over medium heat. Add the butter. Once melted, add the flour and cook, stirring frequently until golden, about 5 minutes. Slowly add the warm milk, whisking vigorously, until combined and there are no lumps. Bring to a boil and reduce the heat to a simmer. Cook, stirring frequently, until thickened, about 10 minutes. Add the cheese and nutmeg, and season with salt and pepper. Stir to combine. Remove from the heat and set aside.
For the Ricotta Mixture: In a medium bowl, add the ricotta, Parmigiano-Reggiano, egg, basil, parsley, and nutmeg and stir to combine.
For the Lasagna Noodles: Bring 8 quarts of water to a boil in a pasta pot and add salt. Set up a large bowl with water and ice.
Once the water has come to a boil, drop the pasta into the boiling water and cook 1 minute, until tender. Drain well and refresh in the ice bath. Once cooled, drain the pasta sheets on towels and set aside.
To Assemble: Decrease the oven temperature to 375ºF.
In the baking dish, ladle enough tomato sauce to coat the bottom of the dish. Add one layer of lasagna noodles, top with a layer of tomato sauce, then a layer of butternut squash, and a 1/3 of the bechamel sauce. Repeat the layering two more times. Finish with a layer of lasagna noodles, and then a layer of the tomato sauce. Dollop 12 spoonfuls of the ricotta mixture on top. Place in the oven and bake until golden brown and bubbling on top, about 45 minutes.
Remove from oven and let cool for 20-30 minutes before serving. Garnish with additional grated Parmigiano.
Tip: Use your favorite winter squash or greens in this dish!

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