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Lasagna of Roasted Butternut Squash

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Lasagna of Roasted Butternut Squash

Lasagna of Roasted Butternut Squash

Lasagnan of Roasted Butternut Squash might be just the side dish you are searching for. This recipe makes 10 servings with 955 calories, 38g of protein, and 59g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of salt, garlic, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 3 hours.

Instructions

1
Preheat the oven to 400 degrees F.
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OvenOven
2
Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board.
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VegetableVegetable
SquashSquash
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PeelerPeeler
Cutting BoardCutting Board
3
Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper.
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Ground Black PepperGround Black Pepper
Seasoning MixSeasoning Mix
SquashSquash
SeedsSeeds
SageSage
SaltSalt
Cooking OilCooking Oil
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Aluminum FoilAluminum Foil
Baking SheetBaking Sheet
BowlBowl
4
Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice.
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SpreadSpread
SquashSquash
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Baking SheetBaking Sheet
OvenOven
5
Remove the squash from the oven and puree in a food processor with fresh nutmeg.
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Fresh NutmegFresh Nutmeg
SquashSquash
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Food ProcessorFood Processor
OvenOven
6
In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.
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ParmesanParmesan
Ricotta CheeseRicotta Cheese
PepperPepper
SquashSquash
EggEgg
SaltSalt
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BowlBowl
7
In a large pot of boiling, salted water, cook the lasagna sheets until al dente.
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Lasagne NoodlesLasagne Noodles
WaterWater
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PotPot
8
Drain the sheets and spread them on a baking sheet.
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SpreadSpread
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Baking SheetBaking Sheet
9
Drizzle them lightly with oil and set aside.
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Cooking OilCooking Oil
10
Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat.
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ButterButter
SauceSauce
MilkMilk
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Sauce PanSauce Pan
PotPot
11
Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir.
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ButterButter
GarlicGarlic
All Purpose FlourAll Purpose Flour
SageSage
12
Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously.
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MilkMilk
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WhiskWhisk
13
Add the remaining milk and whisk again.
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MilkMilk
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WhiskWhisk
14
Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently.
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NutmegNutmeg
PepperPepper
SauceSauce
SaltSalt
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WhiskWhisk
15
Remove the saucepan from the heat. Makes about 8 cups.
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Sauce PanSauce Pan
16
Preheat the oven to 375 degrees F.
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OvenOven
17
Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom.
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ButterButter
SpreadSpread
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Baking PanBaking Pan
LadleLadle
18
Place a single layer of lasagna sheets on top of the bechamel.
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Lasagne NoodlesLasagne Noodles
19
Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles.
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MozzarellaMozzarella
Lasagne NoodlesLasagne Noodles
ParmesanParmesan
PastaPasta
CheeseCheese
SauceSauce
SquashSquash
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LadleLadle
Frying PanFrying Pan
20
Bake in the middle of the oven for about 1 hour.
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OvenOven
21
Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing.
22
Serve warm.
23
Grind fennel with mortar and pestle.
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FennelFennel
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Mortar And PestleMortar And Pestle
24
Add the cinnamon and salt and continue grinding. Or grind in spice grinder for a rough grind.
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CinnamonCinnamon
SaltSalt
DifficultyExpert
Ready In3 hrs
Servings10
Health Score47
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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