Butternut Squash Lasagna
A new year, and I’m reaffirming my favorite New Year’s resolution – I’m doing even more home-cooking this year. An afternoon in the kitchen was well spent putting this delicious dinner together. This lasagna combines so many of my favorite things – roasted butternut squash, caramelized onions, and blue cheese. It it labor intensive, but the payoff is big.
Butternut Squash Lasagna
Serves 8
1 large butternut squash
2 tbsp butter, melted
1/2 cup half and half
1 cup caramelized onions
1-1/2 tsp smoked paprika
1/2-1 tsp salt
1/2 tsp freshly ground pepper
16oz ricotta cheese
1 cup shredded Italian blend cheese
1 egg, beaten
1/2 tsp allspice
1/4 tsp salt
zest of 1 small lemon (optional)
2 tbsp butter
2 heaping tbsp flour
1-1/3 cup whole milk
2/3 cup vegetable broth
3/4 cup crumbled blue cheese
1/2lb lasagna noodles, (9 noodles total) prepared according to package directions
1 cup shredded Italian cheese
Garnish with crumbled fried sage leaves (optional)
Butternut squash filling
-Preheat over to 400. Cut squash in half, and remove seeds. Lightly spray a baking dish with cooking oil, place squash cut side down, and roast for 40 minutes, or until soft. Let cool for 15-20 minutes, and peel off skin. In a large mixing bowl, combine the roasted butternut squash, half and half, butter, caramelized onions, paprika, salt, and pepper. Mash until smooth.
Ricotta filing
-Beat together the ricotta, Italian cheese, egg, allspice, salt, and lemon zest, if using.
Blue cheese sauce
-Warm a sauce pan over medium heat. Melt the butter completely and add the flour. Stir constantly with a wooden spoon for 30 seconds. Pour in the milk and vegetable broth. Bring to a boil. Reduce heat to medium, add blue cheese, and stir until cheese is melted and sauce has thickened.
-Preheat the over to 350.
-Lightly coat a 9×13 casserole dish with cooking spray. Layer three lasagna noodles along the bottom. Top with 1/3 of the butternut squash mixture, 1/3 of the ricotta mixture, and 1/3 of the blue cheese sauce mixture. Repeat twice. Finish with the remaining 1 cup of shredded Italian cheese. Cover with aluminum foil. Bake for 1 hour. Remove foil for the last 15 minutes of baking. Once the top layer of cheese is lightly browned, lasagna is ready. Let rest 10-15 minutes before cutting. Garnish with crumbled fried sage leaves if using.
-Serve with a simple salad of greens and blue cheese with vinaigrette dressing.
Speaking from experience, it is delicious.