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.
Bechamel
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).
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.
Bechamel
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).
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