Recipe: Sage Butternut Lasagna
Another recipe in the series of “Christmas Eve dinner 2013”:
The plan was to make 3 very different types of raviolis, from scratch:
- porcini mushroom with black truffle oil
- butternut squash with brown sage butter
- two cheese with roasted tomato and caper sauce
The thing with planning, is that not everything cooperates, right? The kitchen sink backed up during the prep phase, which put a stop to all washing of dishes, pots and utensils. I had already prepared the butternut squash filling, so I decided to make a lasagna out of it, and skip the other 2 raviolis in the interest of reducing cookware that would need to be washed.
Not a bad move, all told; it was freaking delicious. The nutmeg in the butternut squash was offset beautifully by the fresh sage in the bechamel sauce… man, I am making this again soon.
Butternut squash filling:
1 small butternut squash, peeled, seeded and cubed
1 medium onion, rough chopped
3 cloves garlic
pinch sea salt
pinch black pepper
2 T cream
Sage Bechamel sauce:
1 1/2 c milk
1/2 c cream
1/2 c grated cheese (Parmesan)
3T finely chopped fresh sage leaves
pinch black pepper
sheets of fresh pasta (preferred) or no-bake lasagna strips
1/2 cup grated cheese (Parmesan)
2 cups fresh spinach leaves, stems removed
Prepare the butternut squash filling:
Roast the squash, onion and garlic with olive oil, salt and pepper at 400 degrees until very soft. When ready, remove to a bowl and mix in the nutmeg and cream. Stir very well, until smooth. Set aside.
Prepare the bechamel sauce (here is a great tutorial on bechamel)
Melt the butter in a medium saucepan. Add in the flour, whisking constantly until a thick paste is formed. Add in 1/3 of the milk, stirring constantly until incorporated. Repeat with another 1/3, then the last 1/3, then the cream. Whisk to make sure the sauce is smooth. Reduce heat to low, add the chopped sage and black pepper and grated cheese, stirring well. Set aside.
Slather the bottom of a small (6×9 or so) lasagna pan with bechamel. Place a layer of lasagna. Spread a layer of squash filling evenly. Drizzle with bechamel. Place a layer of spinach leaves.
Repeat the lasagna – squash – bechamel – spinach layer twice more. For final layer, place lasagna, a drizzle of bechamel and the rest of the grated cheese.
Bake at 375 until very bubbly, and the top begins to brown. Let the lasagna rest at least 10 minutes before serving.