Saturday, December 13, 2014
Roasted butternut squash lasagna
The flavors in this vegetarian, roasted butternut squash lasagne are such a comforting & unique combo. It's slightly sweet-ish from roasting & caramelizing the veggies and combined with the earthy, nuttiness of the fontina cheese and creaminess of a classic bechamel sauce (don't be scared of this fancy French terminology - it's totally not hard to make!)...it's pretty freaking phenomenal.
Give yourself some time to make this recipe - it's not one you want to try and bust out after work on a weeknight. Lasagne's are notoriously a bit of a labor of love, but SO well worth the effort - and it makes great leftovers for later in the week!
To save a little time on this recipe, look for pre-cut butternut at the market - it's usually pretty plentiful this time of year. I love to serve this dish with an arugula salad dressed simply with lemon, olive oil and S & P...it's a great bright, peppery balance with the sweet cheesiness of the lasagne.
8 c. butternut squash - peeled and cut into 1” cubes (about one, 2 1/2 - 3 pound squash)
1 onion, peeled and cut into 8 wedges (leave root end attached so they stay held together)
2-3 T. olive oil
1 t. chopped fresh rosemary
1 t. chopped fresh thyme
2 t. chopped fresh sage
kosher salt & fresh ground pepper
1/2 c. chicken or veggie broth
pinch of nutmeg
1 package fresh lasagne noodles (can sub regular lasagne noodles)
1/4 c. butter
1/4 c. all purpose flour
3 1/2 c. milk
salt & pepper to taste
2 1/2 c. grated fontina
1/4 c. grated parmesan
Preheat oven to 450 degrees. Divide onion and squash between two rimmed baking sheets. Drizzle with olive oil and sprinkle with herbs and salt & pepper. Gently toss with your hands to coat. Place in oven and roast 45-55 minutes, stirring/flipping one or twice for even browning. You are looking for a nice deep brown caramelization on the veggies.
While the veggies are roasting, cook lasagne noodles according to directions. Drain, rinse well in cold water and keep very moist until you are ready to assemble lasagne.
Remove veggies and let them cool slightly. Lower oven to 375 degrees. Chop roasted onions. Place butternut squash in large bowl with broth and mash with a potato masher until no large chunks remain. Add onion and nutmeg to the squash and mix together.
To make béchamel, melt butter over medium heat in a large saucepan. Add flour, whisk and cook for 1 minute. Gradually add milk, whisking as you go. Heat to boiling over medium-high heat. Lower heat to medium-low and simmer 5 minutes, whisking often until thickened. Season with salt & pepper to taste.
To assemble, spoon a little béchamel in the bottom of an oiled
9 x 13 pan and spread to coat. Place a layer of noodles and evenly spread half of the squash mixture, 1/3 of the fontina and 1/3 of the béchamel. Repeat with another layer of noodles, the rest of the squash and another 1/3 of the fontina and béchamel. Finish with the last layer of noodles, the remaining 1/3 of the béchamel and fontina and sprinkle with Parmesan.
Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes more until cheese is browned. Remove from oven and let sit 15 minutes before serving.