Roasted Butternut Squash And Garlic Lasagna Food

ROASTED BUTTERNUT SQUASH AND GARLIC LASAGNA

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
• Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
• Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
• Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA

Steps:

• Preheat oven to 450°F and oil 2 large shallow baking pans.
• In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
• While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
• In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
• Reduce temperature to 375°F and butter a baking dish, 13 by 9 by 2 inches. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.
• In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream.
• 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. Garnish each serving with rosemary.

LASAGNA OF ROASTED BUTTERNUT SQUASH

Steps:

• To assemble the lasagna:
• Preheat the oven to 400 degrees F.
• Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg.
• In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.
• In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside.
• Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups.
• Preheat the oven to 375 degrees F.
• Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm.
• Grind fennel with mortar and pestle. Add the cinnamon and salt and continue grinding. Or grind in spice grinder for a rough grind.

ROASTED BUTTERNUT SQUASH LASAGNA

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.

LASAGNA OF ROASTED BUTTERNUT SQUASH

Steps:

• To assemble the lasagna:
• Preheat the oven to 400 degrees F.
• Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg.
• In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.
• In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside.
• Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups.
• Preheat the oven to 375 degrees F.
• Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm.
• Grind fennel with mortar and pestle. Add the cinnamon and salt and continue grinding. Or grind in spice grinder for a rough grind.

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 AND SPINACH LASAGNA

Steps:

• Vegetable filling: heat the oil in a big nonstick skillet over medium heat.
• Add in leeks, sage, and garlic; stir/saute 5 minutes.
• Add in squash, wine, and water; cover and cook for 20 minutes or until the squash is tender, stirring occasionally.
• Stir in ¼ teaspoon pepper and the spinach.
• Filling: in a big saucepan over med-high heat, melt the butter; add in the flour, and whisk the mixture until combined.
• Cook for 3 minutes to brown the flour, continuing to whisk.
• Gradually add the milk to the flour mixture, whisking continuously to prevent lumps.
• Decrease heat to medium, and cook until thick, about 10 minutes, stirring constantly.
• Remove pan from heat; add in cream cheese, nutmeg, and pepper, stirring with a whisk.
• Combine the mozzarella and provolone cheese; set aside.
• To assemble: Preheat oven to 400°; oil the sides and bottom of a 13 x 9 inch baking dish.
• Spread ½ cup sauce on the bottom; arrange noodles over the sauce, and top with 2 cups of vegetable filling, ½ cup of the cheese mixture, and ½ cup of sauce.
• Repeat layers ending with noodles.
• Spread remaining sauce over the noodles; cover and bake for 30 minutes.
• Uncover, sprinkle with ½ cup of cheese mixture, and bake an additional 10 minutes.
• Let stand 10 minutes prior to cutting to serve; garnish with sage sprigs.

EASY, CREAMY, LOW CALORIE BUTTERNUT SQUASH LASAGNA

Steps:

• Components.
• Butternut Squash.
• Put butternut squash in a microwave save bowl. Add salt and pepper to taste (probably about 1/8 tsp each) and stir. Cover and microwave 6-10 minutes or until fork tender.
• Squash "Marinara".
• Wilt fresh spinach in the microwave using a covered microwave safe bowl. Add thawed squash puree. Season with salt, pepper, and garlic powder (about 1/8 to 1/4 tsp each).
• Ricotta Mixture.
• Combine ricotta and 1 tsp shredded asiago in small bowl. Add salt, pepper, italian seasoning, dried shallots and dried garlic flakes to taste (about 1/4 tsp each).
• Cream Sauce.
• In a small saucepan, over low heat, combine milk and 2 Tbsp shredded asiago. Add salt, pepper and garlic powder to taste (about 1/8 tsp to 1/4 tsp each).
• Assembly and cooking.
• Spread a small amount of Squash Marinara on bottom of 13 x 9 inch pan. Place four sheets of uncooked lasagna noodles on top. Cover noodles with approximately 1/3 of remaining Squash Marinara, top with 1/2 of Ricotta Mixture, 1/2 of Butternut Squash, and 1/2 cup of shredded mozzarella. Place four more uncooked lasagna noodles on top of this. Cover with approximately 1/2 of remaining Squash Marinara, all of the remaining Ricotta Mixture, all of the remaining Butternut Squash, and 1/2 cup of shredded mozzarella. Top with remaining four lasagna noodles. Cover noodles with remaining Squash Marinara, all of the Cream Sauce, 1 cup shredded mozzarella, and 2Tbsp of shredded asiago cheese.
• Loosely cover with foil and bake at 350 for 50-60 minutes. Uncover and return to oven for 5 minutes of until cheese is bubbly on top. Let cool for 5 to 10 minutes then slice and serve.