Butternut Squash Matzo Lasagna Food

BUTTERNUT SQUASH MATZO LASAGNA RECIPE - (4.3/5)

Steps:

• preheat the oven to 400 degrees. Cut the squash into small cubes. Place the squash, onions, garlic, olive oil, and salt on a baking sheet and toss to coat the ingredients evenly. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender. Remove the pan from the oven and let the vegetables cool. Reduce the oven temperature to 350 degrees. Place the roasted vegetables (or strained frozen puree), cream cheese, stock, and pepper in a food processor and process the ingredients for 2-3 minutes, or until smooth and thoroughly blended. Generously grease a large (9-inch x 13-inch) baking dish. Spoon 1/3 of the squash mixture on the bottom. Cover with matzo (break up the pieces, if necessary, to fit the pan). Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers another two times. Sprinkle the top with the Parmesan cheese. Cover the dish with aluminum foil, slightly tented. Bake for 40 minutes. Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly. Let rest for 5-6 minutes before serving. Tip: you may use 4 cups thawed, pureed butternut squash instead of fresh. If you use frozen squash, let it thaw, then place in a strainer for about 15 minutes to drain excess liquid.

BUTTERNUT SQUASH MATZO LASAGNA

Steps:

• Preheat the oven to 400ºF.
• Cut the squash into small cubes. Place the squash, onions, garlic and olive oil on a baking sheet and toss to coat the ingredients evenly. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender. Remove the pan from the oven and let the vegetables cool.
• Reduce the oven temperature to 350ºF. Place the roasted vegetables (or strained frozen purée), cream cheese, stock, and pepper in a food processor and process the ingredients for 2-3 minutes or until smooth and thoroughly blended.
• Generously grease a large (9x13-inch) baking dish. Spoon 1/3 of the squash mixture onto the bottom. Cover with matzo (break up the pieces, if necessary, to fit the dish). Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers another two times. Sprinkle the top with the Parmesan cheese.
• Cover the dish with aluminum foil, slightly tented. Bake for 40 minutes. Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly. Let rest for 5-6 minutes before serving.

BUTTERNUT SQUASH AND BACON LASAGNA

Steps:

• Preheat the oven to 375 ̊ F. Stir the butter and flour in a small bowl to make a paste. Cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the skillet.
• Add the onion to the skillet and cook until softened, about 4 minutes. Add the garlic, parsley, sage and Italian seasoning and cook until the garlic is softened, about 1 minute. Season with 1 teaspoon each salt and pepper. Stir in the milk and heavy cream; bring to a simmer. Whisk in the butter-flour paste and cook until thickened, about 6 minutes. Remove from the heat; stir in 1/2 cup Parmesan and the bacon.
• Combine the mozzarella and fontina in a bowl. Spread 1/2 cup of the cream sauce on the bottom of a 9-by-13-inch baking dish; top with 3 lasagna noodles. Top with a layer of butternut squash slices, overlapping them, then 1/2 cup more sauce and 1/3 cup mozzarella-fontina mixture. Repeat the layering 5 more times (noodles, squash, sauce, cheese), using up all the squash. Top with the remaining 3 noodles, then the remaining sauce and mozzarella-fontina mixture. Cover with foil and bake until the squash is tender, 35 to 40 minutes.
• Mix the breadcrumbs and remaining 1/4 cup Parmesan; sprinkle over the lasagna. Bake, uncovered, until golden, 15 minutes. Let sit 10 minutes before serving.

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.

BUTTERNUT SQUASH LASAGNA

Steps:

• Brown the meat in a large pan and drain the fat.
• Place the drained meat back in the skillet and add garlic and spices and simmer for 5 minutes while the flavors meld together.
• In a large glass baking dish, layer a little spaghetti sauce.
• Stack your lasagna in the following order: butternut squash slices, meat, sauce, repeat. Be sure to end with a layer of sauce.
• Cover the dish with foil and bake for 1 hour (1 1/2 hours if you did not soften the squash first), removing the foil for the last 15 minutes.
• Let the dish sit for a minimum of 20 minutes (the longer the better) because it helps the lasagna "set up" so you can serve it in squares without it all falling apart.
• Sometimes I add some goat cheese to the top when I serve.

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 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 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.