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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Nataka Bro
[email protected]I've made this lasagna several times and it's always a crowd-pleaser. The roasted kabocha squash adds a delicious sweetness and the béchamel sauce is rich and creamy. I highly recommend this recipe!
Skylar Mckee
[email protected]I was disappointed with this lasagna. The béchamel sauce was too thin and the lasagna was overall bland.
Shiva Dhakal
[email protected]This lasagna was a bit too sweet for my taste, but it was still good. I think I would use less squash next time.
Nirjon Sajib
[email protected]I love this lasagna! The roasted kabocha squash adds a unique and delicious flavor to the dish. I also like that it's a bit lighter than traditional lasagna.
Arshed Ali
[email protected]This lasagna was easy to make and turned out great! I used a store-bought béchamel sauce to save time and it worked perfectly. I will definitely be making this again.
BARAKADEN 1
[email protected]I've made this lasagna several times and it's always a crowd-pleaser. The roasted kabocha squash adds a delicious sweetness and the béchamel sauce is rich and creamy. I highly recommend this recipe!
Rahul Gaming
[email protected]I was disappointed with this lasagna. The béchamel sauce was too thin and the lasagna was overall bland.
Hf MD NOOR
[email protected]This lasagna was a bit too sweet for my taste, but it was still good. I think I would use less squash next time.
Frimpong Silas
[email protected]I love this lasagna! The roasted kabocha squash adds a unique and delicious flavor to the dish. I highly recommend trying this recipe.
Safina Bibi
[email protected]This lasagna was easy to make and turned out great! The roasted kabocha squash gave it a nice sweetness and the béchamel sauce was perfect. I would definitely recommend this recipe.
Dirk Steenekamp
[email protected]I made this lasagna last night and it was a hit with my family! Everyone loved the unique flavor combination of the squash and béchamel. I will definitely be adding this to my regular recipe rotation.
Jaffer Mahamudu
[email protected]This lasagna was absolutely delicious! The roasted kabocha squash added a wonderful sweetness and depth of flavor to the dish, and the béchamel sauce was rich and creamy. I will definitely be making this again!