This is the one of the yummiest veggie lasagna's I have ever made/eaten. Not to toot my own horn or anything, but can I just say WOW! It is adapted from Michael Chiarello's recipe, which is quite clever. Instead of layers of pasta sheets, he rolls the pasta around the delicious butternut squash filling and tops it off with a creamy bechamel sauce. The only thing I changed was to use half the cheese, but it still turns out super cheesy and delicious! At least you can be reassured that it is slightly healthier. Enjoy!
Ingredients:
Finely ground sea salt
12 fresh lasagna sheets each 6 1/2"x3" (using the fresh ones is way easier than going to the trouble of boiling the sheets and then separating them)
1/2 lb mozzarella cheese, finely shredded
1/2 cup grated Parmesan cheese
1 1/2 tsp Toasted spice rub (see Roasted butternut squash soup recipe)
For the squash:
1 large or 2 small butternut squash, about 3 lbs.
2 tbsp extra virgin olive oil
1 1/2 tbsp finely chopped fresh sage
1 tsp dried rosemary
Finely ground sea salt
1 tbsp Toasted spice rub
1 cup part-skim ricotta
1/2 cup freshly grated Parmesan cheese
1 tsp ground nutmeg
Freshly ground black pepper
For the sauce:
1 quart (4 cups) whole milk
3 tbsp unsalted butter
1 tbsp minced fresh sage
1 garlic clove, finely chopped
3 tbsp all-purpose flour
Finely ground sea salt
1 tsp ground nutmeg
Preparation:
Pre-heat the oven to 400 F.
Peel the squash, remove the seeds, and coarsely chop into 1/2" chunks.
In a bowl toss the squash with the olive oil, sage, 1 tsp salt and the spice mixture.
Spread the squash in a single layer on a baking sheet lined with aluminum foil.
Cook:
Roast the squash for 40-50 minutes, stirring once or twice. Squash should be soft and beginning to brown.
Once squash is cooked, remove from oven and let it cool.
Turn oven down to 375 F.
While squash is cooling, make the sauce.
In a large saucepan bring the milk to a slow simmer over medium heat.
Adjust the heat so the milk stays hot but is not simmering.
In a large pot, melt the butter over medium-low heat.
Add the sage and garlic and saute until fragrant, about 1 minute.
Add the flour and stir for 3 minutes to combine well with butter. Don't allow the mixture to color.
Add the milk and whisk vigorously to prevent lumps.
Add 2 tsp salt and nutmeg and adjust the heat to maintain a slow simmer.
Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from heat.
Once butternut squash has cooled, mash and combine with ricotta and Parmesan cheese, nutmeg, 1 tsp salt, 1/2 tsp black pepper.
Butter a 9"x13" baking dish.
Spread a lasagna sheet flat on a work surface. Spread about 3 tbsp of the squash/cheese mixture leaving about 1/2" of the sheet uncovered at one of the shorter ends. Sprinkle 2 tbsp mozzarella cheese on top of each sheet. Starting at the shorter end where the squash mixture comes right to the edge, loosely roll the sheet into a cylinder. Place the cylinder at one end of the baking dish.
Repeat with the remaining 11 lasagna sheets and layer them in a single layer in the baking dish.
Pour the sauce evenly over the rolls.
Dust the tops evenly with the Parmesan cheese and the spice mixture.
Bake the rolls until golden brown and bubbling, about 1 to 1 1/4 hours.
Remove from the oven and let it rest for 5 minutes before serving.
The rolls make it easy to serve as no cutting is involved!
ENJOY!
Ingredients:
Finely ground sea salt
12 fresh lasagna sheets each 6 1/2"x3" (using the fresh ones is way easier than going to the trouble of boiling the sheets and then separating them)
1/2 lb mozzarella cheese, finely shredded
1/2 cup grated Parmesan cheese
1 1/2 tsp Toasted spice rub (see Roasted butternut squash soup recipe)
For the squash:
1 large or 2 small butternut squash, about 3 lbs.
2 tbsp extra virgin olive oil
1 1/2 tbsp finely chopped fresh sage
1 tsp dried rosemary
Finely ground sea salt
1 tbsp Toasted spice rub
1 cup part-skim ricotta
1/2 cup freshly grated Parmesan cheese
1 tsp ground nutmeg
Freshly ground black pepper
For the sauce:
1 quart (4 cups) whole milk
3 tbsp unsalted butter
1 tbsp minced fresh sage
1 garlic clove, finely chopped
3 tbsp all-purpose flour
Finely ground sea salt
1 tsp ground nutmeg
Preparation:
Pre-heat the oven to 400 F.
Peel the squash, remove the seeds, and coarsely chop into 1/2" chunks.
In a bowl toss the squash with the olive oil, sage, 1 tsp salt and the spice mixture.
Spread the squash in a single layer on a baking sheet lined with aluminum foil.
Cook:
Roast the squash for 40-50 minutes, stirring once or twice. Squash should be soft and beginning to brown.
Once squash is cooked, remove from oven and let it cool.
Turn oven down to 375 F.
While squash is cooling, make the sauce.
In a large saucepan bring the milk to a slow simmer over medium heat.
Adjust the heat so the milk stays hot but is not simmering.
In a large pot, melt the butter over medium-low heat.
Add the sage and garlic and saute until fragrant, about 1 minute.
Add the flour and stir for 3 minutes to combine well with butter. Don't allow the mixture to color.
Add the milk and whisk vigorously to prevent lumps.
Add 2 tsp salt and nutmeg and adjust the heat to maintain a slow simmer.
Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from heat.
Once butternut squash has cooled, mash and combine with ricotta and Parmesan cheese, nutmeg, 1 tsp salt, 1/2 tsp black pepper.
Butter a 9"x13" baking dish.
Spread a lasagna sheet flat on a work surface. Spread about 3 tbsp of the squash/cheese mixture leaving about 1/2" of the sheet uncovered at one of the shorter ends. Sprinkle 2 tbsp mozzarella cheese on top of each sheet. Starting at the shorter end where the squash mixture comes right to the edge, loosely roll the sheet into a cylinder. Place the cylinder at one end of the baking dish.
Repeat with the remaining 11 lasagna sheets and layer them in a single layer in the baking dish.
Pour the sauce evenly over the rolls.
Dust the tops evenly with the Parmesan cheese and the spice mixture.
Bake the rolls until golden brown and bubbling, about 1 to 1 1/4 hours.
Remove from the oven and let it rest for 5 minutes before serving.
The rolls make it easy to serve as no cutting is involved!
ENJOY!
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