LASAGNA WITH ROASTED KABOCHA SQUASH AND BéCHAMEL
This rich-tasting lasagna is inspired by my favorite northern Italian pumpkin-filled ravioli. It would make a terrific vegetarian item on a Thanksgiving buffet. Making the lasagna is not time-consuming if you use no-boil lasagna noodles. Be sure to season the squash well as you assemble this
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with foil. Cut the squash into big chunks, brush the exposed flesh with 1 tablespoon of the olive oil and place on the baking sheet. Bake 45 minutes or until squash is tender enough to be pierced through to the skin with a paring knife. Remove from the heat and allow to cool until you can handle it, then cut away the skin and cut in thin slices. Turn the oven down to 350 degrees
- While the squash is in the oven, make the béchamel. Heat the remaining oil over medium heat in a heavy medium saucepan. Add the shallot or onion and cook, stirring, until it has softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until the mixture is smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw flour taste. Season with salt, pepper and nutmeg. Strain while hot into a large measuring cup or a medium bowl and stir in 1/4 cup of the Parmesan and 1 tablespoon of the sage
- Preheat the oven to 350 degrees. Oil a rectangular baking dish. Spread a spoonful of béchamel over the bottom. Top with a layer of lasagna noodles. Spread a thin layer of the béchamel over the noodles. Top with half the squash. Season the squash with salt and pepper and sprinkle with Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with béchamel and Parmesan. Sprinkle the remaining sage over the top. Make sure the noodles are well coated with béchamel so they will soften during baking
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 5 to 10 minutes until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 741 milligrams, Sugar 10 grams
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Sintea Kanom
[email protected]I'm definitely going to make this lasagna again. It's a new favorite!
Hacker Khan
[email protected]This lasagna was a lot of work, but it was worth it. It was so delicious!
najam king
[email protected]I had some trouble finding kabocha squash, so I used butternut squash instead. It turned out fine, but I think the kabocha squash would have been better.
max afton
[email protected]This lasagna was a bit too rich for my taste, but my husband loved it.
Mohammed Rayyan
[email protected]I'm not a big fan of squash, but I really enjoyed this lasagna. The flavors were well-balanced and the béchamel sauce was very good.
FIRA STAR G
[email protected]This lasagna was easy to make and turned out so well. The roasted kabocha squash added a nice touch.
ABUDU ADEBAYO
[email protected]I made this lasagna for a party and it was a huge success! Everyone loved it.
Esther Agyiri
[email protected]This lasagna was delicious! I used butternut squash instead of kabocha squash and it turned out great.
Anam Mozumdar
[email protected]I've made this lasagna twice now and it's become a new favorite. The roasted kabocha squash is a great addition and the béchamel sauce is perfect.
Robiul Hashan
[email protected]This lasagna was a hit with my family! The roasted kabocha squash added a delicious sweetness and the béchamel sauce was creamy and flavorful. I will definitely be making this again.