Squash Lasagna
Roasted Butternut Squash, Rosemary and Garlic Lasagna Recipe
3 lbs. butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 C.)
3 T. vegetable oil
4 C. milk
2 T. dried rosemary, crumbled
1 T. minced garlic
1/4 C. butter
1/4 C. all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagna pasta
1 1/3 C. freshly grated Parmesan (about 5 oz.)
1 C. heavy cream
1/2 t. salt
Preheat oven to 450°F. and oil a large shallow baking pans. In a large bowl toss squash with oil until coated well and spread in one layer in pan. Use 2 pans if you don't have one that's large enough. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup. In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375°F. and butter a baking dish, 13 x 9 x 2 inches. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same way, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes.
I'm sure you could use other varieties of squash if butternut wasn't available.
Adapted from Razzle Dazzle Thanksgiving Recipes
3 lbs. butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 C.)
3 T. vegetable oil
4 C. milk
2 T. dried rosemary, crumbled
1 T. minced garlic
1/4 C. butter
1/4 C. all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagna pasta
1 1/3 C. freshly grated Parmesan (about 5 oz.)
1 C. heavy cream
1/2 t. salt
Preheat oven to 450°F. and oil a large shallow baking pans. In a large bowl toss squash with oil until coated well and spread in one layer in pan. Use 2 pans if you don't have one that's large enough. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup. In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375°F. and butter a baking dish, 13 x 9 x 2 inches. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same way, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes.
I'm sure you could use other varieties of squash if butternut wasn't available.
Adapted from Razzle Dazzle Thanksgiving Recipes
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