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Roasted Butternut Squash and Spinach Lasagna With Four Cheeses
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This all-vegetable lasagna has an extra bit of texture from the butternut squash. It is an ideal main course for a dinner party.
Hands on time: 45 minutes Total time: 2 hours Serves: 8
Ingredients:
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1 large butternut squash (about 2 pounds), quartered, seeds removed
1/4 cup water
2 pounds fresh spinach, stemmed, rinsed, drained
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 1/2 cups half-and-half
1 1/2 cup grated Parmigiano-Reggiano cheese, divided
1 teaspoon coarse salt
1/4 teaspoon freshly grated nutmeg
2 cups whole ricotta cheese
2 large eggs
Freshly ground black pepper
1 pound lasagna noodles (cooked al dente according to package instructions)
Coarse salt
Freshly grated nutmeg, for dusting
2 cups coarsely shredded fontina cheese
1 cup Gorgonzola cheese, crumbled
Instructions:
Preheat oven to 400 degrees. Place the squash cut side down in a large baking dish. Add water. Roast squash for 30 minutes, or until tender. Let cool, then peel skin with a paring knife, then cut into 1/4-inch slices.
Meanwhile, put spinach in a 6-quart Dutch oven, and cook on medium-high heat until spinach is wilted, 3 to 5 minutes. Transfer to a colander, then use the back of a spoon to press out excess water. Coarsely chop the spinach. Set aside.
In a saucepan over medium-low heat, melt the butter. Whisk in flour until smooth. Add milk and half-and-half while whisking constantly. Cook until sauce boils and thickens. Remove from heat. Stir in 1 cup Parmigiano-Reggiano, salt and nutmeg. In a medium bowl combine reserved cooked spinach with 1/2 cup of this béchamel sauce.
In a large bowl, whisk the ricotta, remaining 1/2 cup Parmigiano-Reggiano, eggs and pepper to taste until well-combined. Set aside.
Reduce oven heat to 350 degrees. Butter a 9 1/2-by-14-inch baking dish. Spread enough of the béchamel sauce to cover the bottom of the dish evenly. Arrange 3 noodles side by side. It is OK if they overlap. Evenly spread about half the ricotta mixture on top of the noodles. Top with half the squash slices arranged in one layer. Sprinkle with salt and pepper, dust with nutmeg and scatter 1/2 cup of the fontina over the top. Arrange 3 more noodles. Add spinach mixture by the spoonful, then evenly spread remainder of the ricotta mixture. Sprinkle the Gorgonzola evenly over the spinach layer. Arrange 3 more noodles. Top with remaining squash. Sprinkle with salt and pepper and 1/2 cup of fontina. Pour the remaining béchamel sauce over the remaining noodles, and sprinkle with remaining fontina. Bake for 55 minutes, or until top is browned and bubbly. Let stand for 15 minutes before serving. Cut into squares and serve.
-- Adapted from “Things Cooks Love: Implements. Ingredients. Recipes,” by Marie Simmons (Andrews McMeel Publishing, $35)
Meanwhile, put spinach in a 6-quart Dutch oven, and cook on medium-high heat until spinach is wilted, 3 to 5 minutes. Transfer to a colander, then use the back of a spoon to press out excess water. Coarsely chop the spinach. Set aside.
In a saucepan over medium-low heat, melt the butter. Whisk in flour until smooth. Add milk and half-and-half while whisking constantly. Cook until sauce boils and thickens. Remove from heat. Stir in 1 cup Parmigiano-Reggiano, salt and nutmeg. In a medium bowl combine reserved cooked spinach with 1/2 cup of this béchamel sauce.
In a large bowl, whisk the ricotta, remaining 1/2 cup Parmigiano-Reggiano, eggs and pepper to taste until well-combined. Set aside.
Reduce oven heat to 350 degrees. Butter a 9 1/2-by-14-inch baking dish. Spread enough of the béchamel sauce to cover the bottom of the dish evenly. Arrange 3 noodles side by side. It is OK if they overlap. Evenly spread about half the ricotta mixture on top of the noodles. Top with half the squash slices arranged in one layer. Sprinkle with salt and pepper, dust with nutmeg and scatter 1/2 cup of the fontina over the top. Arrange 3 more noodles. Add spinach mixture by the spoonful, then evenly spread remainder of the ricotta mixture. Sprinkle the Gorgonzola evenly over the spinach layer. Arrange 3 more noodles. Top with remaining squash. Sprinkle with salt and pepper and 1/2 cup of fontina. Pour the remaining béchamel sauce over the remaining noodles, and sprinkle with remaining fontina. Bake for 55 minutes, or until top is browned and bubbly. Let stand for 15 minutes before serving. Cut into squares and serve.
-- Adapted from “Things Cooks Love: Implements. Ingredients. Recipes,” by Marie Simmons (Andrews McMeel Publishing, $35)
Notes:
Photo from Andrews McMeel Publishing
Nutrition:
Per serving: 743 calories (percent of calories from fat, 46), 37 grams protein, 66 grams carbohydrates, 6 grams fiber, 38 grams fat (23 grams saturated), 119 milligrams cholesterol, 1,134 milligrams sodium.
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