Squash and Chestnut Lasagna

Name: Squash and Chestnut Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams fresh chestnuts, shelled and skinned; 480 milliliters chicken stock; 1 egg; 3 larges eggs; 250 grams all-purpose flour, plus more for dusting; 2 teaspoons fresh sage leaves, chopped, plus additional leaves for garnish; 4 cloves garlic, minced; 1 teaspoons freshly grated nutmeg; 2 Tbsps extra-virgin olive oil; 113 grams pancetta, chopped; 100 grams freshly grated pecorino cheese; 420 grams butternut squash or pumpkin pieces; 248 grams ricotta; 1 teaspoon salt; 1 medium yellow onion, minced

You can never have too many main course recipes, so give Squash and Chestnut Lasagnan a try. One portion of this dish contains around 19g of protein, 21g of fat, and a total of 506 calories. This recipe serves 8. This recipe covers 26% of your daily requirements of vitamins and minerals. It is an affordable recipe for fans of Mediterranean food. This recipe from Foodnetwork requires chestnuts, flour, egg, and olive oil. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, take a look at these similar recipes: Chestnut Risotto with Butternut Squash, Chestnut Risotto With Butternut Squash, and Squash Aduki Chestnut Soup.

Instructions

Place the pancetta in a large skillet over a medium flame. Cook for 5 minutes, until slightly crispy. Toss in the onion and olive oil and cook until translucent, about 3 minutes.

Ingredients you will need

Olive Oil

Pancetta

Onion

Equipment you will use

Frying Pan

Add the garlic, sage, and chestnuts to the pan and cook for 10 minutes, stirring often. Toss in the squash pieces, chicken stock, and freshly grated nutmeg. Cover to steam.

Ingredients you will need

Chicken Stock

Chestnuts

Garlic

Nutmeg

Squash

Sage

Equipment you will use

Frying Pan

Let the squash cook for 20 minutes or until soft. Allow the stock to evaporate and then toss the squash and chestnut mixture into a large mixing bowl with the egg and ricotta. Stir and press with a wooden spoon. You can pulse with an immersion blender if you desire. Taste and adjust seasoning if needed.

Ingredients you will need

Seasoning

Chestnuts

Ricotta Cheese

Squash

Stock

Egg

Equipment you will use

Immersion Blender

Wooden Spoon

Mixing Bowl

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

The lasagna will resemble ribbon candy when finished. To assemble the lasagna, place the pasta sheet on your work surface. Coat the first 4 inches of the pasta with the squash filling and fold the long end of the pasta over the layer.

Ingredients you will need

Squash

Candy

Pasta

Spread the next side of the pasta with a thin layer of the filling, fold over the pasta sheet, again about 4 inches, to cover the bottom layers.

Ingredients you will need

Spread

Pasta

Sprinkle with pecorino and fold over the pasta again. Repeat until you have used the full length of the pasta sheet.

Ingredients you will need

Pecorino

Pasta

Sprinkle the top with Pecorino and a sage leaf.

Ingredients you will need

Pecorino

Sage

Transfer to a greased sheet pan. Repeat for the remaining 3 sheets of pasta to make 4 "free form" lasagnas.

Ingredients you will need

Pasta

Equipment you will use

Frying Pan

Place the pan in the oven to bake for 20 minutes.

Equipment you will use

Oven

Frying Pan

Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.

Ingredients you will need

All Purpose Flour

Salt

Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use one hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Egg

Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

Ingredients you will need

Olive Oil

Dough

Wrap

Equipment you will use

Plastic Wrap

Cut the ball of dough in half, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (keep in mind, overly thick pasta tastes gummy.) Make 4 pieces, about 20-inches long and 6-inches wide.

Ingredients you will need

Dough

All Purpose Flour

Gummies

Pasta

Roll

Equipment you will use

Pasta Machine

Right before assembling the lasagna, bring 5 quarts of well-salted water to a boil. Cook the pasta sheets in the water, one at a time, for 2 minutes each.

Ingredients you will need

Lasagne Noodles

Water

Drain, cool and set aside till ready to use.

Equipment

Ingredients

Servings:

454grams

fresh chestnuts, shelled and skinned 480milliliters

chicken stock 1

egg 3larges

eggs 250grams

all-purpose flour, plus more for dusting 2teaspoons

fresh sage leaves, chopped, plus additional leaves for garnish 4cloves

garlic, minced 1teaspoons

freshly grated nutmeg 2Tbsps

extra-virgin olive oil 113grams

pancetta, chopped 100grams

freshly grated pecorino cheese 420grams

butternut squash or pumpkin pieces 248grams

ricotta 1teaspoon

salt 1medium

yellow onion, minced

Recommended wine: Chianti, Montepulciano, Sangiovese

Lasagne on the menu? Try pairing with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Masia de la Luz Cava Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Masia de la Luz Cava Brut

Lively and intense, this Cava has beautiful notes of green apple and honey as well as refreshing acidity. Perfect as an aperitif and with any seafood-inspired recipe.