Last week I bought ingredients to make a butternut squash lasagna. Bechamel Sauce w/roasted cubes of squash and a layer of ricotta. Never got around to making it and last night was determined to cook from the pantry without a last minute trip to the store. Of course I didn’t now have enough milk to make the amount of Bechamel called for so I went to the drawing board–well the internet!
Read a few recipes where the squash is cooked and pureed and used as a layer, but then I saw a couple where the puree was used as the sauce! Brilliant, why hadn’t I thought of that!
So, typical for me I went to the kitchen with the “idea” in my head. The result was a tasty new version of Lasagna. Dinner was good but I was already thinking what could I do to boost it a bit.
We had been babysitting our DGS all day and his Mother was stuck at work late and I knew she had had a frustrating day. So when she arrived to pick up her son I presented her with a container of the lasagna knowing how much she enjoys Butternut squash ravioli!
The response was a grateful thank you based on her not having to cook when she got home.
Skip ahead 45 minutes, settled in her apartment, probably ensconced in her PJ’s and snuggled up on the sofa with the little one she dug into the container of lasagna.
The first few tastes prompted an urgent email, informing me that it was delicious and she needed the recipe immediately!
I laughed and responded it would take awhile as I needed to write it down since I had created it on the fly!! That prompted the response: It’s sooooooooooooo good!
No one took a picture but all enjoyed their portions so without a sight reference here’s the recipe:
Chef Jim’s Butternut Lasagna
Recipe By :Chef Jim
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large butternut squash — halved, seeds removed
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon olive oil
1/2 large sweet onion — diced
2 cloves garlic — minced
10 leaves fresh sage — chopped
1 cup low sodium vegetable broth — or more if needed
15 ounces ricotta cheese
1 large egg
1/4 cup grated Parmesan cheese
1/4 teaspoon kosher salt
1/8 teaspoon ground white pepper
2 tablespoons fresh parsley — chopped
1 tablespoon fresh chives — chopped
1 dash grated nutmeg
16 no boil lasagna noodles
3/4 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven 375º Season Squash halves with salt, pepper and olive oil, place face down on parchment or foil lined sheet pan, roast for 30-40 minutes until a knife can inserted through the skin easily. Set aside to cool.
When cool enough to handle removed flesh from skin and place into food processor with 1/2 cup vegetable broth and puree. Set aside.
Heat olive oil in skillet adding onions, saute until softened 3-5 minutes add garlic and sage and continue to cook for 1-2 minutes. Add puree and remainder of vegetable broth, stir to combine and heat through. Set aside.
In medium bowl lightly beat egg, with parsley and chives add salt, white pepper, nutmeg and ricotta cheese. Stir to combine.
Bring a pot of water to boil and add a splash of olive oil and kosher salt, add lasagna noodles a few at a time and cook for 5 minutes, drain on sheet pan and keep moist with cool water. Continue until all have been softened. Stir butternut squash sauce and add pasta water 1/2 cup at the most to loosen it up as needed.
Spray baking dish with non-stick vegetable spray. Ladle enough sauce to barely cover the bottom of dish, layer lasagna with noodles, ricotta mixture, noodles, butternut squash sauce, grated Parmesan, noodles, ricotta mixture, noodles, butternut squash sauce Parmesan and Mozzarella. Cover with aluminum foil and bake for 30 minutes, bake uncovered for additional 10-15 minutes until lightly browned and heated through the middle.
Let sit for 5-10 minutes before slicing and serving.
“Simple Lasagna with Butternut Squash Sauce”
“Traveling Culinary Artist Recipes”
Serving Ideas : Great with a salad with mild vinaigrette and bread sticks.
NOTES : Can add 10 oz package of frozen spinach defrosted and squeezed as dry as possible to the ricotta mixture.
Eat Well…Be Well!