Wednesday, October 30, 2013

That time of year again for... Fall Lasagna

Mr. Ripe seemed confused tonight when he lamented we didn't have any fresh basil and I told him it wasn't that kind of lasagna. But I didn't elaborate beyond that, and when he suggested I do something with the tomato sauce, I realized he wasn't on to my fall lasagna shenanigans. Tonight I made a dilled butternut squash lasagna. No red sauce here. Just pureed roasted squash and bechamel, with some spinach and mozzarella in between layers of lasagna noodles. Pretty good celebration of 5 months of CSA goodies, if you ask me!

Fall Lasagna
12 lasagna noodles, cooked and laid out on parchment paper (or you can use the no-boil kind)
1 1/2 c bechamel (recipe below)
1 lb spinach leaves, steamed
1 butternut squash, peeled, cubed, and roasted at 400 for 40 min or until tender
1/4 c chopped dill
salt and pepper to taste
8 oz shredded mozzarella
8 oz fresh mozzarella, sliced

With immersion blender or potato masher, puree squash. Mix in dill, salt and pepper to taste. If too thick, add some milk. Spread a thin layer of bechamel on the bottom of the pan. Layer 3 noodles and top with squash, spinach, and shredded mozzarella. Layer 3 more noodles, and spread more bechamel on top. Again layer with squash, spinach, and cheese. Repeat one more time and top this 3rd layer with 3 more noodles. Atop these noodles, spread squash and fresh mozzarella slices. Bake at 400 degrees, covered, for 30 min, and uncovered for 10-15 or until cheese is browned.

2 c milk (full fat is best but I used 2% tonight)
3 T butter
pinch salt
3 T flour
less than an 1/8 teaspoon of freshly grated nutmeg

In a medium saucepan, bring 1 1/2 c milk and butter almost to simmer. Add salt. In a small bowl, whisk the rest of the milk with the flour. When the milk is almost at a boil, whisk in the slurry of milk and flour. When simmering begins, the flour will help the mix thicken. Simmer, whisking constantly, for a minute or 2. Remove from heat, add nutmeg. Set aside (Can go in the fridge until ready to use if made ahead).