BUTTERNUT SQUASH CHORIZO LASAGNA
Try a new take on an Italian comfort classic with this dish from Adrianna Adarme of A Cozy Kitchen.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Heat olive oil in a medium saucepan over medium heat. When hot, add the shallot and cook until slightly softened, about 3 minutes. Mix in the chopped garlic and cook for an additional minute, until fragrant. Add squash and water. Cover the pan and cook for about 15 to 20 minutes until squash has softened. Remove from heat; set aside.
- Melt butter in a large saucepan over medium heat. Add flour and stir, cooking flour for about 1 minute. In a steady stream, pour in the milk and whisk vigorously until the bechamel sauce has thickened and is very smooth, about 5 to 7 minutes. Season with salt and pepper.
- Ladle about 1 cup of the bechamel sauce into a blender. Add the squash in batches, and blend until very smooth, adding more bechamel sauce if more liquid is needed. Be sure to allow steam to escape as you process. This can also be done with an immersion blender.
- Pour the butternut squash bechamel sauce mixture back into the pot holding the remaining bechamel sauce; stir until combined. In a small skillet, cook the chorizo over medium heat, breaking it up into crumbles as it cooks. Set aside.
- To assemble the lasagna, ladle about 1/4 cup of butternut squash bechamel sauce into the bottom of a 9x13 inch baking dish. Spread the sauce around evenly and top with 3 lasagna sheets, laying them side by side. Top with about 1/2 cup of the sauce, spreading it into one even layer. Then add a few spoonfuls of chorizo crumbles and a handful of Monterey Jack. Repeat the layering process a few more times until all but three lasagna sheets are used -- about 3 layers. Finally, top the lasagna with the last 3 lasagna sheets, a handful of Monterey Jack, and all of the Parmesan cheese.
- Cover the baking dish with Reynolds Wrap® Aluminum Foil and bake for 15 minutes at 350 degrees F. Uncover and transfer the lasagna to the broiler, cooking about 5 minutes until the top is golden brown. Top with fresh cilantro. Slice and serve. Lasagna stays good in the refrigerator (and heats up nicely!) for up to 3 days.
Nutrition Facts : Calories 657.4 calories, Carbohydrate 52.4 g, Cholesterol 91.8 mg, Fat 37.2 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 19 g, Sodium 737.8 mg, Sugar 7.2 g
BUTTERNUT SQUASH LASAGNA
Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
SPINACH-CHORIZO LASAGNA ROLL-UPS
Watch our video and learn how to make cheesy spinach lasagna roll-ups! These are the ultimate spinach lasagna roll ups for the whole family!
Provided by My Food and Family
Categories Pasta
Time 55m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine first 5 ingredients; stir in 1 cup mozzarella. Spread onto noodles, adding about 1/3 cup to each; roll up.
- Mix sauce and crushed pepper; spread 1/2 cup onto bottom of 13x9-inch baking dish. Add lasagna rolls, seam sides down; cover with remaining sauce and mozzarella.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
BUTTERNUT SQUASH AND CHORIZO HASH
Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you've got dinner.
Provided by Anna Stockwell
Yield 4 serving
Number Of Ingredients 6
Steps:
- Heat oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat.
- Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, 10-15 minutes. Stir in chorizo and season with salt. Squeeze a lime wedge over and top with cilantro. Serve with additional lime wedges for squeezing over.
ROASTED BUTTERNUT SQUASH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
- Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
- Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
- Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.
BUTTERNUT SQUASH LASAGNA
This is soooo good. A friend got this from Giada De Laurentis' show but had to alter abit to accomodate our inability to get items like amaretti cookies (it's the beach!)or fresh basil (it's December!). Her version turned out smooth, rich & utterly decadent. LOL - she wouldn't post this to share but I am! When I make this, I plan to make squash puree the day before & make sauce while boiling noodles. I think I will not go for totally smooth but have it moderately chunky or stir in a cup or so of diced squzsh after pureeing most. Original recipe called for 3/4 cup fresh basil to be blended into white sauce instead of the italian herb mixture - for those "down under" who can get basil this time of year it would probably be nice. Additionally I am considering blending in a bit of curly parsley (more readily available & more neutral than italian parsley) for the color. Sorry Marianne!
Provided by Busters friend
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
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 to tepid and then transfer the squash to a food processor. Add the bread crumbs and blend until smooth. (this is where I paln to fridge overnight).
- 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 and italian seasoning. Cool slightly. Transfer half of the sauce to a blender (blend no more than 1/2 blender at a time & use a kitchen towel to hold lid down on blender when blending - otherwise lid may blow off & scald you*). Blend until smooth. Return sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Preheat oven (with rack in center) to 375 degrees F.
- Lightly butter a 13 x 9 inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 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.
- *some people "burp" the blender by venting lid - again using towel &/or mitt.
Nutrition Facts : Calories 544.1, Fat 21.1, SaturatedFat 11.4, Cholesterol 57.2, Sodium 412.9, Carbohydrate 67.3, Fiber 4.4, Sugar 10, Protein 22.2
BUTTERNUT SQUASH LASAGNA
Make and share this Butternut Squash Lasagna recipe from Food.com.
Provided by Skippy BW
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Combine squash puree, 1 teaspoons salt,sage, and 1/4 teaspoons pepper in medium bowl; mix well.
- Combine ricotta, 1/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper in second bowl; mix well.
- Coat 8x8-inch baking dish with cooking spray.
- Place 2 noodles in bottom of dish and spread half of squash mixture over noodles.
- Layer 2 more noodles on top and spread half of ricotta mixture over noodles. Repeat layers--noodles, squash, noodles, ricotta--then sprinkle with remaining parmesan.
- Cover with foil. Bake 45 minutes.
- Remove foil and bake 20 - 25 minutes or until golden on top and then let stand 5 to 10 minutes.
Nutrition Facts : Calories 171.4, Fat 10.6, SaturatedFat 6.6, Cholesterol 36.6, Sodium 893.7, Carbohydrate 5.1, Fiber 0.1, Sugar 0.3, Protein 13.6
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- Preheat oven to 350 degrees F. Heat olive oil in a medium saucepan over medium heat. When hot, add the shallot and cook until slightly softened, about 3 minutes. Mix in the chopped garlic and cook for an additional minute, until fragrant. Add squash and water. Cover the pan and cook for about 15 to 20 minutes until squash has softened. Set aside.
- Melt butter in a large saucepan over medium heat. Add flour and stir, cooking flour for about 1 minute. In a steady stream, pour in the milk and whisk vigorously until the sauce has thickened and is very smooth, about 5 to 7 minutes.
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- Pour the butternut squash béchamel sauce mixture back into the pot holding the remaining béchamel sauce; stir until combined. In a small skillet, cook the chorizo over medium heat, breaking it up into crumbles as it cooks. Set aside.
BUTTERNUT SQUASH & CHORIZO LASAGNA - THE FREE FROM FAIRY
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- Place the onion, mushrooms, pepper, squash and chorizo into a roasting tin and roast at 180 degrees (160 degree fan oven) for approx. 25 minutes or until the vegetables are soft. If you are not using the chorizo drizzle with some oil.
- Once cooked, put the vegetable mixture into a food processor along with the tin of tomatoes and sundried tomatoes and whizz together until you have a smooth sauce (I do this to prevent the kids 'finding' vegetables that they don't like!). Season to taste. If you do not want to use chorizo add your drained butter beans to the sauce at this stage.
- Once the vegetables are cooked turn the oven up to 200 degrees or 180 degree for a fan oven.
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