Tuesday, November 2, 2010

A New Take on Lasagna







In the most recent issue of Mother Earth News magazine there is a story by Roger Doiron titled Cozy and Comfy Fall Recipes. Being that I am trying to eat seasonally, I thought that I'd like to try out at least one of the recipes in the article. I spotted an appealing picture of Butternut Squash Lasagna that I was calling my name. Normally I wouldn't post a recipe I've never made before, but I felt like I could pull it off. So, here goes.




1TBSP olive oil
1 1/2- 2 lbs peeled seeded and cubed butternut squash
1/2 cup water
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese

Of course I've already made alterations in the original recipe. I wanted to keep the ingredients as fresh and environmentally friendly as possible so I used organic whole grain flour and organic brown rice lasagna noodles. In addition, I purchased the milk from a local dairy and the squash from a local farmer.






I peeled and cubed the squash, placed it in a large skillet with the olive oil and added salt, pepper, and water. I then covered it and let it simmer on medium for about 20-25 minutes.


While the squash was simmering I put the pasta on to boil.



I have made my share of white sauces and never once have I measured the butter, flour or milk, but for the sake of this recipe I did.

Don't be afraid of making a white sauce, it's really not that hard. Simply melt the butter over medium heat. Add the flour, making a paste and then slowly add in the milk. I like for my milk to be at room temperature.


You will need to stir it continuously over medium heat until it thickens up. Then add nutmeg, salt and pepper.







After the squash was tender, I transferred it into my food processor and pureed it and added more salt and pepper.






Then I began the layer process; starting out with a buttered 13x9x2 inch baking dish.


I added enough of the white sauce to coat the bottom of the dish. I then layered noodles, squash puree, mozzarella, and more sauce. I repeated it once more. I finished with a layer of noodles that I coated with the white sauce. I covered the pan with foil and baked it for 40 minutes at 375 degrees. I removed the foil adding the Parmesan and remaining mozzarella and baked an additional 15 minutes.






When I took it out of the oven the entire house filled with the most incredible aroma. I can't say that I will make this very often, but it was very tasty. From start to finish it took me about 1 1/2 hours to make. Enjoy!

5 comments:

Anonymous said...

I can't wait to try this. I'm looking at a butternut squash on my table right now.

Anonymous said...

I think I may try that!!! I read your profile on that page btw and it describes you PERFECTLY!!!

jayedee said...

sounds yummy as can be. i've never met a squash i didn't like so i'll give this a try. i've gone vegan, so i'll change things up a bit...but no big deal!

Anonymous said...

I am getting more and more excited to try this. We still have 3 squash on the vines and one indoors. Soon lasagna!

marye~ said...

Jayedee, How do you make a white sauce without milk? And what do you substitute for the cheese? I don't mind giving up meat, but dairy and seafood, NO WAY!

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