Butternut Lasagna
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Ingredients:
Sauce: 1 butternut squash 5-7 cloves garlic 1 ½ - 2 ½ cups stock or water 4 tsp fresh sage or 2 tsp dried sage 1-2 Tbsp Old World Italian Blend salt and pepper 1 cup crushed tomato (optional) Lasagna: 1 16oz box lasagna noodles 1 lb whole-milk ricotta cheese 1/2 cup heavy cream 2 large egg yolks 1/2 lb mozzarella cheese 2 tsp nutmeg 1 1/2 lb fresh spinach 1 onion grated parmesan cheese |
Method:
Preheat oven to 425 F (218 C)
Slice squash in half, lengthwise, and remove seeds. Do not peel. Rub squash flesh with olive oil. Bake for 30-40 minutes, or until squash is soft. Let cool, then remove skin and place in blender with crushed tomato (if using) and puree. Place squash puree in a medium pot and mix with enough stock to give it the consistency of marinara sauce. Mince the garlic and add to sauce along with finely chopped sage and Old World Italian Blend. Salt and pepper to taste. Add additional garlic and spices if needed.
Reduce oven temperature to 350 F
In a medium bowl, mix cream, egg yolks, ricotta cheese, shredded mozzarella cheese, and nutmeg.
Dice onion and chop spinach leaves into small pieces. In a large skillet, heat olive oil, then add onion. Sautee until onion is translucent. Add spinach, in batches, as much as fit into pan at a time. stir until spinach has wilted. Do not overcook.
Cook the lasagna noodles according to package instructions. Drain and gently toss with a little olive oil to prevent the noodles from sticking together.
Assemble lasagna in a 3qt, 9 x 13 casserole dish. Set aside 1 cup sauce and 5 noodles for top of lasagna. Pour 1/2 cup sauce onto the bottom of pan and spread evenly. Add a layer of noodles, 5 noodles per layer, spread a layer of cheese mixture, then spread a layer of spinach, then pour a layer of sauce over. It will make three layers, so 1/3 per layer. Repeat until all the ingredients have been used up. You want to end with a layer of noodles as the top layer. Pour the 1 cup sauce over noodles and dust with layer of parmesan.
Bake for 30-40 minutes or until the lasagna is bubbling. Let cool before serving.
Preheat oven to 425 F (218 C)
Slice squash in half, lengthwise, and remove seeds. Do not peel. Rub squash flesh with olive oil. Bake for 30-40 minutes, or until squash is soft. Let cool, then remove skin and place in blender with crushed tomato (if using) and puree. Place squash puree in a medium pot and mix with enough stock to give it the consistency of marinara sauce. Mince the garlic and add to sauce along with finely chopped sage and Old World Italian Blend. Salt and pepper to taste. Add additional garlic and spices if needed.
Reduce oven temperature to 350 F
In a medium bowl, mix cream, egg yolks, ricotta cheese, shredded mozzarella cheese, and nutmeg.
Dice onion and chop spinach leaves into small pieces. In a large skillet, heat olive oil, then add onion. Sautee until onion is translucent. Add spinach, in batches, as much as fit into pan at a time. stir until spinach has wilted. Do not overcook.
Cook the lasagna noodles according to package instructions. Drain and gently toss with a little olive oil to prevent the noodles from sticking together.
Assemble lasagna in a 3qt, 9 x 13 casserole dish. Set aside 1 cup sauce and 5 noodles for top of lasagna. Pour 1/2 cup sauce onto the bottom of pan and spread evenly. Add a layer of noodles, 5 noodles per layer, spread a layer of cheese mixture, then spread a layer of spinach, then pour a layer of sauce over. It will make three layers, so 1/3 per layer. Repeat until all the ingredients have been used up. You want to end with a layer of noodles as the top layer. Pour the 1 cup sauce over noodles and dust with layer of parmesan.
Bake for 30-40 minutes or until the lasagna is bubbling. Let cool before serving.