27 April 2011

Butternut Squash Lasagna

We've had a ton of butternut squash in our freezer for awhile now.  I got a bulk bag of frozen squash from work, and we've been slowly chopping away at it with soups and tacos.  I Stumbled Upon a recipe for butternut squash lasagna on Sassy Radish and decided to try it out.

I halved the recipe and between Willis and I, we still have enough leftover for lunch tomorrow.  

Butternut Squash Lasagna

Preheat oven to 425°F.

Squash Filling:
1 onion, chopped
1.5 tbsp salted butter
1 lb butternut frozen squash
1 tsp minced garlic
1/8 teaspoon black pepper
1/8 cup vegetable broth
2 tbsp sage
1/2 cup pistachios chopped

1 tsp minced garlic
1.5 tbsp salted butter
2.5 tbsp all-purpose flour
2.5 cups milk
1 bay leaf
1/8 tsp black pepper

For Assembling Lasagna:
1 cup grated mozzarella
1/2 cup grated parmesan
6 sheets no-boil lasagna


Squash Filling:
Cook the onions in butter for about 10 minutes. Add squash, garlic, pepper, and broth and cook, covered, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in sage and nuts. Bring filling to room temperature.

Cook garlic in butter over moderately low heat, stirring, for 1 minute. Whisk in flour and cook, whisking, 3 minutes – this will make your roux. Add milk in a thin constant stream, whisking all the while. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes.  Discard bay leaf, and remove from heat, and stir in salt.

Assemble lasagna:
Combine Cheeses. Butter glass baking dish.  Spread 1/4 cup sauce in baking dish.  Cover with 2 pasta sheets, leaving spaces between sheets (because of the size of my dish, I had to break some sheets).
Spread with 1/4 cup sauce and one third of filling, then sprinkle with a heaping 1/4 cup cheese.
Sepeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining pasta sheets, remaining sauce, and remaining cheese.
Tightly cover baking dish with buttered foil and bake lasagna in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10-15 minutes more.  Let lasagna stand 15-20 minutes before serving.

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