Feb 15, 2011

{butternut squash lasagna}

we haven't been eating a lot of pasta-type dishes lately.
but this is one that i've been wanting to try for EVER!
like really, ever since i saw the recipe on design sponge, i've been dying to try it. 

& it exceeded my expectations & made a TON of food!
we froze some of it {just as good, by the way} & i just finished the last of it yesterday.
& its already making my mouth water again.

its a bit intricate. theres probably 45-60 minutes of active prep time, but so worth it...

you can find the recipe above.
but i actually found it kind of difficult to read.
so i'm retyping it. for my own sake.

you will need:
1 large butternut squash {was plenty. unless you are a butter-nut. sorry! i can't help it sometimes guys!}
1 box of lasagna noodles
a handful of spinach
6 cloves of garlic
1 1/2 cups of chopped parsley
1 stick of butter
1/4 cup of flour
3 1/4 cups of whole milk
3 cups of shredded {or sliced, if you have a mozzarella ball} mozzarella
1/2 cup of parmesan
5 sage leaves. chopped.
juice of 1 lemon + some zest
salt, pepper & olive oil


no. 1
preheat oven to 375. cut your butternut squash in half. lengthwise. deseed & bake on a cookie sheet lined with tin foil {cut half should be facing down} for about 45 minutes or until soft. let cool & then cut into thin slices.

another way of  doing this would be to peel your squash & cut the slices BEFORE you put them in the oven. but i can't do that much cutting. those suckers are hard. if you're up for it, though, cover with foil & cook 8-10 minutes.

no. 2
wash spinach & parsley & throw it in your blender. dont turn it on yet. wait for step three.

no. 3
SO, while everything else is going on, you can start on the white sauce layer of your lasagna.
in a pot, melt your stick of butter until its JUST beginning to brown & whisk in flour. cook for about 30 seconds & slowly add in your 3-1/4 cups of milk & bring to a boil. add garlic & keep cooking until your mixture thickens up just a little bit. add to green mix in blender & blend. season with salt & pepper.

no. 4
now, in one 9x13 or two 8x8 baking dishes begin your layers:
cream sauce
pasta
mozzarella
parmasagne
butternut.

& repeat.
cover top layer with cheese. cover with foil & bake for 40 minutes.
remove foil & bake another 15.
THEN, let it rest for 5-10 minutes before serving.

optional:
serve with sage & lemon brown butter by saute-ing remaining butter in a pan until its light brown. add sage, a squeeze of lemon + zest, salt & pepper. spoon a little over each piece.

the lasagna has a bit of a sweeter taste on its own, so this adds more of a zing to it.

3 comments:

  1. archiving this to try, for sureee.

    ReplyDelete
  2. mmm looks and sounds phenomenal. i will be trying this when my diet has a day off. :)
    x

    ReplyDelete