Butternut Squash And Beef Lasagna Food

BUTTERNUT SQUASH AND BEEF LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Arrange butternut squash slices in a single layer on each baking sheet. Drizzle 1 tablespoon of olive oil over each layer; season each with 1 teaspoon Italian seasoning, salt, and pepper.
• Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes.
• Heat a large skillet over medium heat; cook and stir beef and garlic until browned, about 5 minutes. Drain grease. Mix in remaining 1 teaspoon Italian seasoning, pasta sauce, brown sugar, basil, and 1 1/2 teaspoon salt. Simmer, stirring occasionally, until flavors combine, about 10 minutes.
• Mix remaining 1 teaspoon salt, ricotta cheese, eggs, 1/2 cup Parmesan cheese, and parsley together in a bowl.
• Layer 1/3 of the squash slices in the bottom of a 9x13-inch baking dish. Cover squash with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the beef mixture. Repeat layers, ending with remaining squash slices and sauce. Sprinkle 2 tablespoons Parmesan cheese on top.
• Bake in the preheated oven until cheeses are melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.

SIMPLE BAKED LASAGNE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Peel and finely chop the onion, garlic and carrot, then finely slice the pancetta or bacon. Pick the herbs.
• Slowly fry the pancetta or bacon and cinnamon in a large casserole pan over a medium heat until golden, then add the onion, carrot, garlic and herbs and 4 tablespoons of oil.
• Mix together, add the beef and pork, cook for 5 minutes, then add the tomatoes and wine (or you can use water, if you prefer). Add the bay and bring to the boil.
• Scrunch up a wet sheet of greaseproof paper, then and place it on top of the pan and cover with a lid. Place in the oven for 2 hours or simmer on the hob over a gentle heat for around 1½ hours, or until thickened and reduced.
• Halve, deseed and roughly chop the butternut squash, then drizzle with oil. Bash the coriander seeds and dried chilli then sprinkle over, with a pinch of sea salt and black pepper.
• Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side.
• For the white sauce, finely chop the anchovies, then mix with the crème fraîche and a handful of Parmesan, then season with salt and pepper - you may need to loosen the mixture with a little milk.
• Turn the oven to 200ºC/400ºF/gas 6.
• To assemble the lasagne, rub a lasagne dish with oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of meat, a little white sauce and a sprinkling of Parmesan.
• Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce.
• Tear over the mozzarella and sprinkle with some extra Parmesan, then bake for 30 to 35 minutes, or until golden. Serve with a seasonal salad.

BUTTERNUT SQUASH LASAGNA

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
• Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
• Position the rack in the center of the oven and preheat to 375 degrees F.
• Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
• Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

BEEF AND BUTTERNUT SQUASH STEW

Steps:

• In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

BUTTERNUT SQUASH LASAGNA

Steps:

• 1. Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour water into skillet and then cover and simmer over medium heat until the squash is tender. About 20 minutes.
• 2. Cool slightly and then transfer the squash into a food processor. Puree squash. (I did this method and I have also used already pureed squash I had in the freezer.)Once pureed, set aside.
• 3. Brown your ground beef and set aside.
• 4. Melt the butter in a heavy medium size saucepan over medium heat. Add the flour and whish for one minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in nutmeg.
• 5. Cool the sauce slightly and transfer half of the sauce to a blender. (Please note~when blending hot liquids, remove liquid from the heat and allow to cool for 5 minutes. Transfer liquid to blender and fill no more than halfway. When using blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.) Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season with salt and pepper to taste.
• 6. At this point I blended my Ricotta cheese with my squash puree. Preheat your oven to 375 Degrees and be sure the rack is in the center position in the oven.
• 7. Lightly butter a 9"x13" glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish.
• 8. Arrange lasagna noodles on the bottom of the pan. Spread 1/3 squash/ricotta puree over the noodles. Spread 1/3 of the browned ground lean beef over the squash puree. Sprinkle with 1/3 of mozzarella cheese. Repeat layering 2 to 3 more times. Be sure to spread 1/2 cup of the sauce over the additional layers of lasagna noodles before layering the squash and ground beef.
• 9. Tightly cover the baking dish with foil and bake for 40 minutes. Sprinkle the remaining mozzarella and parmesan cheese over the lasagna. Continue baking uncovered until sauce bubbles and top is golden brown. About 15 minutes longer. Let stand for 15 minutes before serving.

BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat oven to 450°F.
• Toss squash with oil on a large baking sheet until well-coated and spread in one layer. Roast 15 minutes until tender.
• Meanwhile, combine Alfredo sauce, milk and garlic in a saucepan bring simmer. Heat milk mixture over low heat 10 minutes.
• Reduce temperature to 375°F and butter a 13 x 9-inch baking dish.
• Toast hazelnuts on a baking sheet for 3 to 5 minutes or until lightly browned.
• Pour 1 cup sauce into baking dish and cover with 3 lasagna sheets, making sure they do not touch each other. Layer ½ of squash, cover with 1 cup sauce, 1/2 cup Parmesan and 1/3 cup nuts. Repeat layer and top with 3 sheets of pasta, cover with remaining sauce.
• Sprinkle remaining cheese and nuts over sauce.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes before cutting.
• Note: If hazelnuts are not available, substitute 1 cup chopped pecans. Butternut squash can be replaced with 2 lbs. pre-cut butternut squash pieces (fresh or frozen).

BUTTERNUT SQUASH LASAGNA

Steps:

• Take the butternut squash and peel, seed, and cut it into 1/2-inch chunks.
• Cook the lasagna noodles according to package directions.
• Preheat oven to 450 degrees F.
• In a large bowl, toss the butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon salt, then place the chunks in a single layer on a large cookie sheet.
• Roast the squash chunks for 30 minutes or until they're easily pierced with a fork, stirring after 15 minutes.
• Remove chunks from the oven and mash squash with a food processor (or fork or potato masher) until almost smooth; set aside.
• Lower the oven temperature to 375 degrees F.
• In a large Dutch oven or saucepot, over medium heat melt together the remaining 1 tablespoon olive oil and 1 tablespoon of butter.
• Add the chopped onion and cook for about 10 minutes or until golden, stirring often; add the Swiss chard and 1/4 teaspoon salt and cook until the chard is wilted and the liquid evaporates, which will take about 7 minutes.
• Remove from heat and set aside.
• In a large saucepan, melt the remaining butter over medium heat.
• Whisk in the flour, pepper, garlic salt, nutmeg, thyme, and sage and cook for 1 minute while stirring constantly.
• Gradually whisk in the milk until smooth and cook the sauce over medium-high heat until it boils and thickens slightly, stirring frequently.
• Boil for an additional 2 minutes while stirring, then whisk in all but 2 tablespoons Parmesan cheese.
• Remove the saucepan from heat.
• In a 13" x 9" glass lasagna pan, spoon about 1/2 cup of the white sauce to cover the bottom of the pan.
• Arrange 4 cooked lasagna noodles over the sauce, overlapping to fit; evenly spread all of the Swiss chard mixture over the noodles, top with about 1 cup white sauce, and sprinkle with about a 1/4 cup of mozzarella cheese.
• Arrange 4 lasagna noodles on top, then about 1 cup white sauce and all butternut squash chunks, then a 1/4 cup of mozzarella cheese.
• Top with remaining lasagna noodles, remaining white sauce, sprinkle with the chopped green onions and the remaining mozzarella cheese; sprinkle with the reserved 2 tablespoons Parmesan cheese.
• Cover the lasagna pan with foil and bake at 375 degrees for 30 minutes, then remove the foil and bake for an additional 10 minutes or until hot and bubbly; let lasagna cool for 10 minutes before cutting, for easier serving.
• Makes 8 to 10 servings.

BUTTERNUT SQUASH AND HAZELNUT LASAGNE

Steps:

• Make filling:
• Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.
• Make sauce while squash cooks:
• Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)
• Assemble lasagne:
• Preheat oven to 425°F.
• Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
• Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.