h1

it wasn’t meant to be

16 March 2010

I could post a mini-diatribe about the plan I had for yesterday, which was to blog using my phone (because we were in St. Louis for the day). I could discuss why that didn’t work, but that would just be frustrating.

So instead I will talk about this lasagna.

I don’t have a picture, because it doesn’t necessarily photograph well, but this is definitely the best new recipe I’ve tried this year. I know, I know: squash is an autumnal veggie. Let’s think outside the box, please? You’ll be glad you did.

Modified from Martha Stewart Oct. 2008

  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 1 large egg
  • 1/2 pound fresh mozzarella cheese
  • Freshly grated nutmeg
  • 2 tablespoons unsalted butter
  • 1/3 cup loosely packed fresh sage leaves, coarsely chopped
  • 1 1/4 cups homemade or store-bought low-sodium chicken stock
  • no-boil lasagna noodles (I prefer Trader Joe’s brand or Barilla)
  • 4 ounces grated Parmesan cheese (1 1/4 cups)
  1. Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
  2. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl (I chop all of these in the food processor as well). Season with salt.
  3. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
  4. Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces (I tend to puree all of it in the processor because I like the smoother texture). Gently stir in sage-butter mixture and stock. Season with salt and pepper.
  5. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
  6. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.
Advertisements

One comment

  1. wow, just reading the ingredients made my stomach growl. I will definitely have to try this soon…



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: