Butternut Squash Lasagna With Bacon-Braised Greens and Béchamel

Name: Butternut Squash Lasagna With Bacon-Braised Greens and Béchamel
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 medium butternut squash, halved lengthwise, seeds removed; 2 eggs, lightly beaten; 4 Tbsps flour; 1 teaspoon finely chopped fresh thyme leaves; 3 teaspoons cloves garlic, minced (about; 2 large bunches hearty dark greens such as chard and kale, well rinsed and sliced into wide ribbons; 8 servings Kosher salt; 8 servings Kosher salt and freshly ground black pepper; 907 grams boxes oven-ready lasagna noodles; 0 teaspoons freshly grated nutmeg; 1 Tbsp olive oil; 118 milliliters grated Parmesan cheese, divided; 1 teaspoons red pepper flakes; 454 grams ricotta cheese; 113 grams slices (about thick-cut bacon, finely chopped; 4 Tbsps unsalted butter; 8 servings Water; 946 milliliters whole milk

You can never have too many main course recipes, so give Butternut Squash Lasagna With Bacon-Braised Greens and Béchamel a try. One portion of this dish contains roughly 33g of protein, 29g of fat, and a total of 833 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up parmesan cheese, eggs, bacon, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

For the Squash Filling: Adjust oven rack to middle position and preheat oven to 375°F.

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Squash

Equipment you will use

Oven

Place squash cut-side down on a rimmed baking sheet and add water until water level rises 1/4" inch up the pan.

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Squash

Water

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Baking Sheet

Frying Pan

Bake squash until fork-tender and peeling away from the skin, about 35 minutes.

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Squash

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Oven

Remove squash from oven, let cool slightly, then use a spoon to peel squash away from skin.

Ingredients you will need

Squash

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Oven

Transfer squash to the bowl of a food processor and pulse until smooth. In a mixing bowl, combine 2 cups squash purée, ricotta, eggs and thyme and stir until smooth. Season to taste with salt and pepper.

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Salt And Pepper

Ricotta Cheese

Squash

Thyme

Egg

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Food Processor

Mixing Bowl

For the Greens: While squash is baking, prepare the greens.

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Greens

Squash

Heat oil in a Dutch oven over medium heat, then add bacon, garlic and red pepper flakes. Cook, stirring, until bacon has rendered some fat, about 5 minutes.

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Red Pepper Flakes

Garlic

Bacon

Cooking Oil

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Dutch Oven

Add greens and cover pot for 5 minutes.

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Greens

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Pot

Remove lid, stir, and cook until most liquid has evaporated, about 10 minutes. Season to taste with salt.

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Salt

Heat milk in a saucepan set over medium-low heat. Wipe out Dutch oven and return to medium heat.

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Milk

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Dutch Oven

Sauce Pan

Add butter; when it melts, add flour and cook, stirring with a wooden spoon, until mixture thickens and smells nutty, about 5 minutes.

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Butter

All Purpose Flour

Equipment you will use

Wooden Spoon

Add hot milk one cupful at a time, whisking constantly, until no lumps remain. Simmer mixture until smooth and thick, about 7 minutes, then remove from heat and add Parmesan cheese; season to taste.

Ingredients you will need

Parmesan