s BUTTERNUT SQUASH LASAGNA WITH GOAT CHEESE, SAGE AND BREAD CRUMBS *** s   



Yields: 0


Ingredients
 
Instructions
 ***
3-27-15 good, different
***
By Katheryn's Kitchen, December 10, 2012, In Pasta,



Served this at a fam­ily din­ner party, one of the fam­ily mem­bers is veg­e­tar­ian so I thought this would be the per­fect veg­e­tar­ian main course. The com­bi­na­tion of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big fla­vor to this lasagne, while the ten­der pasta keeps things light.

Serves: 6–8

Ingre­di­ents:

1 large but­ter­nut squash (about 3 lb.), halved length­wise and seeded
2 medium cloves gar­lic, unpeeled
2 sprigs fresh thyme plus 2 tsp. chopped leaves
2 tsp. extra-virgin olive oil
Kosher salt
Freshly ground black pep­per
5 Tbs. unsalted but­ter
2 sprigs fresh sage plus 1 tsp. chopped leaves
1–1/8 oz. (1/4 cup) all-purpose flour
3 cups whole milk
1–1/4 cups crum­bled fresh goat cheese (4 oz.)
1 cup finely grated Pecorino Romano (2 oz.)
1/4 tsp. freshly grated nut­meg
1/4 cup coarse dry bread­crumbs or panko
About 1 pound of cooked lasagna noo­dles or use the ones you don’t need to cook ahead of time– the oven ready ones.





Direc­tions:

Roast the squash and garlic

Posi­tion a rack in the cen­ter of the oven and heat the oven to 425°F.

Put the squash cut side up on a large, heavy-duty rimmed bak­ing sheet. Put 1 gar­lic clove and 1 sprig of thyme in each cav­ity. Driz­zle each half with 1 tsp. of the oil and then sea­son each with 1/4 tsp. salt and a few grinds of pep­per. Roast until the squash is browned in spots and very ten­der when pierced with a skewer, 45 to 50 min­utes. Remove from the oven and let cool completely.

Squash Ready for the Oven

But­ter­nut Squash Baked and Ready to be Scooped Out

Dis­card the thyme sprigs. Peel the gar­lic and put in a large bowl. Scoop the squash flesh from the skins and add it to the gar­lic. Mash with a fork until smooth. Sea­son to taste with salt and pepper.

Reduce the oven tem­per­a­ture to 350°F.



Make a goat cheese and sage sauce

Melt 4 Tbs. of the but­ter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the but­ter is fra­grant, 2 to 3 min­utes. Dis­card the sage. Add the flour and whisk until smooth and golden, about 2 min­utes. Grad­u­ally whisk in the milk and cook, whisk­ing occa­sion­ally, until thick­ened enough to coat the back of a spoon, about 15 min­utes. Stir in the goat cheese, 1/2 cup of the pecorino, the nut­meg, 1 tsp. salt, and a few grinds of pep­per. Sea­son to taste with more salt and pep­per. Set aside 1–1/2 cups of the sauce and mix the rest with the mashed squash.



Sea­son the breadcrumbs

Melt the remain­ing 1 Tbs. but­ter in a small skil­let over medium heat. In a small bowl, mix the bread­crumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pep­per. Add the melted but­ter and mix well.



Assem­ble and bake the lasagne

Spread 1/2 cup of the reserved cheese sauce over the bot­tom of a 9x13x3-inch bak­ing dish. Cover the sauce with a slightly over­lap­ping layer of cooked noo­dles, cut­ting them as needed to fill any gaps. Spread 1 cup of the squash mix­ture evenly over the noo­dles. Add another layer of noo­dles and repeat the lay­ers as instructed above, to make a total of 4 squash lay­ers and 5 pasta lay­ers. Spread the remain­ing 1 cup cheese sauce evenly over the top. Sprin­kle with the bread­crumb mix­ture and the remain­ing 1/2 cup pecorino.

Uncooked Lasagna Noo­dles– I found these nice thin lasagne noo­dles at an Ital­ian gro­cery store called the Ital­ian Cen­ter here in Edmonton.

Cooked Lasagna Cool­ing on Tea Towel-Follow the direc­tions on the box as to how to cook the noodles.

Spread­ing But­ter­nut Squash Between Lay­ers of Pasta

Lay­er­ing Lasagna

But­ter­nut Squash Ready for the Oven

Cover the bak­ing dish with foil and bake for 40 min­utes at 350 degrees F. Remove the foil and bake until the top is browned and bub­bly, 15 to 20 min­utes. Cool for at least 10 min­utes before serving.



make ahead tips

You can make the roasted squash mix­ture up to 1 day ahead of assem­bling the lasagne.

You can assem­ble the lasagne up to 2 days ahead of bak­ing it. Tightly wrap the bak­ing dish in plas­tic and refrig­er­ate it. Let the lasagne come to room tem­per­a­ture before bak­ing it.

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