Pumpkin Lovers Lasagna
Recipe courtesy Rachael Ray
Prep Time:30 min Cook Time:1 hr 0 min Serves: 6 to 8 servings
Ingredients
Kosher salt
Prep Time:30 min Cook Time:1 hr 0 min Serves: 6 to 8 servings
Ingredients
Kosher salt
1 head escarole, coarse chop(I used spinach)
1 head garlic, cloves separated but not peeled 6 tablespoons butter
10 fresh sage leaves, torn
1 head garlic, cloves separated but not peeled 6 tablespoons butter
10 fresh sage leaves, torn
1 butternut squash, peeled cut into bite-sizes
Freshly ground pepper
Freshly ground pepper
1 1/2 cups chicken (or veggie) stock
3 tablespoons flour
3 tablespoons flour
3 cups milk
Freshly grated nutmeg
Freshly grated nutmeg
3 eggs
2- cans pumpkin puree 15oz (or roasted fresh and pureed)
2- cans pumpkin puree 15oz (or roasted fresh and pureed)
2 cups fresh ricotta
2 cups freshly grated Parmigiano-Reggiano
1 box no-boil flat lasagna
12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded
Directions
Preheat the oven to 375 degrees F. Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain. Soak the lasagna sheets in water for 5 minutes.
Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
In a different medium saucepan, Melt the remaining 3 tablespoons butter over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
In a different bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the cheese-Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina (I did not have Fontina but used cheddar and it was delicious too).
Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve. The extra can be wrapped tightly and frozen.
1 box no-boil flat lasagna
12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded
Directions
Preheat the oven to 375 degrees F. Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain. Soak the lasagna sheets in water for 5 minutes.
Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
In a different medium saucepan, Melt the remaining 3 tablespoons butter over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
In a different bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the cheese-Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina (I did not have Fontina but used cheddar and it was delicious too).
Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve. The extra can be wrapped tightly and frozen.
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