Butternut Squash and Pork Lasagna

Name: Butternut Squash and Pork Lasagna
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams washed baby spinach; 4 bay leaves; 3 larges butternut squash, peeled, quartered lengthwise, seeded and cut into 1/8-inch-thick slices, preferably on a mandoline; 3 ribs celery, cut into 1/2-inch lengths; 1 cinnamon stick; 1 pinch Pinch crushed red pepper; 240 milliliters dry white wine; 1 fennel bulb, cut into 1/2-inch chunks; 1 bunch fresh flat-leaf parsley, leaves picked and finely chopped; 680 grams high-quality fresh ricotta; 4 cloves garlic, smashed; 8 cloves garlic, smashed; 907 grams ground pork; 10 servings Kosher salt; 907 grams assorted wild mushrooms, or any kind you like, stemmed and sliced; 10 servings Extra-virgin olive oil; 1 large Spanish onion, cut into 1-inch dice; 200 grams grated Parmesan; 1 fresh thyme bundle; 262 milliliters tomato paste; 484 grams pureed canned tomatoes

Butternut Squash and Pork Lasagna might be just the main course you are searching for. This recipe covers 57% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains roughly 43g of protein, 49g of fat, and a total of 798 calories. From preparation to the plate, this recipe takes around 3 hours and 35 minutes. It is a good option if you're following a gluten free and primal diet. A couple people really liked this Mediterranean dish. A mixture of wine, bay leaves, parmesan, and a handful of other ingredients are all it takes to make this recipe so tasty. Users who liked this recipe also liked Butternut Squash and Zucchini Lasagna-Gluten free, Vegan, Baked Butternut Squash and Parsnips, and Butternut Squash and Apple Soup.

Instructions

For the pork ragu: (This can TOTALLY be done ahead!)

Ingredients you will need

Pork

Place the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.

Ingredients you will need

Celery

Fennel

Garlic

Onion

Equipment you will use

Food Processor

Coat a large, wide pot with olive oil and toss in the pureed veg. Bring the pan to a medium-high heat and season generously with salt and a sprinkey dink of crushed red pepper. Cook the veg until they start to get brown and form a crust on the bottom of the pan; be patient...this will take a little time. Scrape the crud off the bottom of the pan and let it re-form. Stay with it and DO NOT let it burn.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Crust

Salt

Equipment you will use

Frying Pan

Pot

Add the ground pork, sprinkle with salt and repeat this process. This takes patience...accept it and move on. THIS is where BIG flavors are formed.

Ingredients you will need

Ground Pork

Salt

When the meat is nice and brown, add in the tomato paste, stir to combine and cook, stirring frequently, for 3 to 4 minutes. Stir in the white wine and let it cook for 2 to 3 minutes.

Ingredients you will need

Tomato Paste

White Wine

Meat

Toss in the pureed tomatoes, bay, cinnamon stick, thyme and 2 cups water. Taste and season with salt if needed. Bring to a boil and reduce to a simmer. Simmer until the liquid has reduced by half, add more water and reduce again. Taste and adjust the seasonings if needed. Turn off the heat and use immediately or store for future use.

Ingredients you will need

Cinnamon Stick

Seasoning

Tomato

Thyme

Water

Salt

For the lasagna: Preheat the oven to 350 degrees F. Working in batches, toss the butternut squash slices with olive oil and salt.

Ingredients you will need

Butternut Squash

Olive Oil

Salt

Equipment you will use

Oven

Lay the squash slices on sheet trays and bake until the squash is tender but still holds its shape, about 20 minutes. Repeat until all the squash is roasted.

Ingredients you will need

Squash

Equipment you will use

Oven

Coat a large saute pan with olive oil, toss in 2 of the garlic cloves and a pinch of crushed red pepper and bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it and toss it in the "thank you for coming bowl".

Ingredients you will need

Red Pepper Flakes

Garlic

Olive Oil

Equipment you will use

Bowl

Frying Pan

Add half of the mushrooms to the pan, season with salt and cook until they are soft and wilted.

Ingredients you will need

Mushrooms

Salt

Equipment you will use

Frying Pan

Remove from the pan and reserve. Repeat this whole process--starting with the oil and garlic--with the remaining mushrooms, followed by the spinach in 2 batches.

Ingredients you will need

Mushrooms

Spinach

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Drain and cool the cooked spinach in a colander or mesh strainer.

Ingredients you will need

Spinach

Equipment you will use

Sieve

Colander

In a large bowl combine the ricotta and parsley.

Ingredients you will need

Parsley

Ricotta Cheese

Equipment you will use

Bowl

To assemble: Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Place a ladleful of the pork ragu in the bottom of a 9-by-13-inch baking dish and spread it around to LIGHTLY cover the bottom of the dish.

Ingredients you will need

Spread

Pork

Equipment you will use

Baking Pan

Arrange an even layer of the roasted squash on top of the ragu; be sure the squash completely covers the surface of the baking dish--this acts as the "pasta". Cover the squash layer generously with more ragu. Spoon 1-tablespoon scoops of the ricotta mixture over the ragu. Arrange an even layer of spinach and mushrooms over the ricotta.

Ingredients you will need

Mushrooms

Ricotta Cheese

Spinach

Squash

Pasta

Equipment you will use

Baking Pan

Sprinkle with the grated Parmesan.

Ingredients you will need

Parmesan

Lay another layer of squash over the Parmesan and repeat the process until the baking dish is full, ending with a top layer of squash topped with a little ragu and Parmesan.

Ingredients you will need

Parmesan

Squash

Equipment you will use

Baking Pan

Cover the baking dish with foil, place on a sheet tray and bake for 45 minutes.

Equipment you will use

Baking Pan

Oven

Aluminum Foil