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Winter Squash Lasagna

Winter Squash Lasagna

Oct 20, 2011

Seek out your local farmstand or pumpkin patch and don’t let the Fall season pass without savoring the richness and flavors of winter squash.

Recipe by Kelly Liken on Today Show

(today.msnbc.msn.com)

 

Ingredients

  • 6 each fresh pasta sheets (or 12 cooked dry lasagna noodles)
  • 2 cups smashed acorn squash (from 2 squashes halved, seeded and roasted at 350 degrees F for 30 minutes)
  • 1 each butternut squash, peeled, seeded and sliced thin, 1/4 inch
  • 2 cups truffled ricotta (2 cups ricotta mixed well with 1 tablespoon truffle oil)

    Farmstand or Pumpkin Patch Fresh

  • 4 cups sage béchamel (recipe to follow)
  • 1 cup parmesan (grated)
  • Salt and pepper
  • Recipe for Sage Bechamel
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups milk
  • 1 each large sprig of sage
  • Salt and pepper

Preparation

For the lasagna: Assemble the lasagna in a 9 x 13 inch pan by layering first 1 thin layer of béchamel, pasta sheets, thin layer of acorn squash puree, layer of butternut squash, and ricotta cheese, and sprinkle of parmesan. Keep layering all ingredients until ½ inch of top of pan. Bake covered at 350 degrees F for 1 hour and 15 minutes. Uncover and cool for 10 minutes before slicing into portions.

For sage béchamel: In a large sauce pan, melt butter and add the flour. Cook gently for about five minutes, stirring constantly until the roux smells nutty. Whisk in the cold milk, add sage and bring to a boil. Reduce to a low simmer and cook, whisking often for 20 minutes. Strain out the sage and season to taste with salt and pepper.

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