Butternut Squash, Caramelized Onion and Spinach Lasagna
rich fall lasagna would make an excellent main course for the
non-turkey eaters at your holiday table, and your meat-eating guests
will definitely want to try it. “It’s a really nice seasonal update of
traditional lasagna,’’ said Ms. Quay.
1 large butternut squash
6 tablespoons olive oil, divided
3 red onions, medium, julienned
1 pound part-skim ricotta cheese
2 tablespoons rosemary, chopped
1 1/2 cups grated Parmesan cheese, divided
3 tablespoons unsalted butter
Scant 1/2 cup all-purpose flour
3 1/2 cups whole milk
1 bag chopped frozen spinach (1-pound), defrosted and drained
6 sheets fresh pasta, or no-boil lasagna noodles
the butternut squash. Preheat oven to 375 degrees. Cut squash in half
lengthwise; remove seeds. Place in roasting pan and drizzle with 3
tablespoons of olive oil. Place in oven and cook until soft all the way
through, about 1 hour. Set aside until cool. When cooled, remove skin
and place in food processor. Purée until smooth, season with salt and
pepper to taste, and set aside.
2. To caramelize
the onions: Place 3 tablespoons of olive oil in sauté pan. Heat until
hot but not smoking; add onions. Toss to coat with oil. Turn heat down
to medium and cook until onions are soft and browned, about 25 minutes.
Season with salt and pepper to taste. Set aside.
a ricotta cheese mixture. Mix ricotta cheese, chopped rosemary, eggs,
half the grated Parmesan and salt and pepper to taste. Set aside.
a spinach Mornay sauce. Melt butter in a saucepan, add flour and stir.
Cook 2 minutes. Add milk and stir until it comes to a boil. Add the rest
of the grated Parmesan, the nutmeg and the defrosted spinach. Season
with salt and pepper. Set aside.
5. Assemble the
dish. Spray a 9” x 13” pan with cooking spray. Spread 1 cup of the
spinach sauce on the bottom of the pan. Cover with a layer of fresh
pasta sheets. Spread half of the roasted butternut squash on top of the
pasta sheets. Top with another layer of pasta sheets. Spread ricotta
cheese mixture on top of pasta sheets, and spread caramelized onion on
top of ricotta mixture. Cover with an additional layer of pasta sheets.
Top with the other half of the butternut purée and then another layer of
pasta. Finish by using the rest of the spinach Mornay sauce for the top
layer. Cover with aluminum foil and bake at 350 degrees for 1 hour.
Uncover and cook for 15 minutes more.
Yield: 8 to 10 servings