Monday, December 20, 2010

Butternut Squash Lasagna

I wanted to get in one more recipe before the new year.  We'll all be on vacation for the next few weeks.  I'll be taking mad pictures and probably posting to my facebook  all the yummy food I'm eating.  So continue to check it.

We celebrated our Christmas a few days early and I wanted to do something festive but not to repetative.  Although we are looking forward to a delicous traditional Christmas dinner at Grandma Mary's house.

As soon as I found these noodles at World Market I knew exactly what I was going to make for our small family Christmas feast.  Check these out!

Isn't that the most beautiful pasta?  ALMOST too pretty to eat..almost ;)  I didn't want a heave sauce that would cover them up so I thought butternut squash would work perfectly..It did. 

Grammar disclaimer #2- please excuse my wreckless misspellings, I'm blogging as I mulitask.  Remind me to remind the kids to not forget their toothbrushes. 


This is to fit an 8X8 pan.

8 lasagna noodles
12 slices of mozarella cheese
Additional shredded Parmigiano-Reggiano
Ricotta layer:
1 8oz carton of ricotta cheese- I prefer whole milk. So rich and creamy
1 Large egg
½ cup grated Parmigiano-Reggiano         
1 tsp onion powder
1 tsp garlic powder
1 tsp pumpkin pie spice
Salt and pepper

Béchamel layer
2 Tbs butter
2 Tbs flour
2 ½ Cups milk
1 box frozen pureed butternut squash thawed
Sprig of sage
Sprig of thyme
2 tsps pumpkin pie spice
Generous salt

Cooking instructions:
Preheat oven to 350 degrees
Bring large pot of water to boil and cook noodles by following package directions.  Meanwhile in a small bowl, mix together ricotta mixture and set aside.
In a medium sauce pan melt butter over medium heat.  Add flour and whisk until butter and flour are incorporated. Lower heat to medium low. Slowly whisk in first 1/2 cup of milk until all is incorporated and there are no lumps.  Add the rest of the milk an continue to whisk.  Salt and pepper the mixture.  Add pumpkin pie spice and the whole sprigs of sage and thyme.  Keep them whole so you can remove them later.  Bring the mixture to a low boil until thickened.  Remove the herbs and stir in the thawed butternut squash puree.  Once completely incoporated turn heat off and cover until noodles are done.

Once the pasta is drained, begin assembling.  Spoon about 1/2 cup of the butternut squash mixture in the bottom of the 8X8 pan. Add enough noodles to cover the bottom.  This will differ depending on brand.

First layer

Next add a half the layer of ricotta and 4 slices of mozarella.  Repeat the next layer with a layer of noodles, bechemel noodles, ricotta and cheese.  I was able to squeak out 4 layers. 

Goin in the oven

Bake at 350 for about 35 minutes or until top is bubbly and golden.  It's best to let the lasagna set for at least 15-20 minutes.  It will cut perfectly. 

1 comment:

  1. I have never seen pasta that color, wow, I love it. This butternut squash sounds divine!