Contributed By: hansenan
MASTERCOOKS
This is an interesting variation of the traditional lasagna
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Total Preparation Time: 1 hour
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Butternut squash -- quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons Vegetable oil
4 cups Milk
2 tablespoons Dried rosemary -- crumbled
1 tablespoon Minced garlic
1/2 stick Unsalted butter -- (1/4 cup)
4 tablespoons All-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagne
1 1/3 cups Freshly grated Parmesan (about 5 ounces)
1 cup Heavy cream
1/2 teaspoon Salt
Garnish: Fresh rosemary sprigs
Preparation
Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one
layer in pans. Roast squash in oven 10 minutes and season with salt. Stir
squash and roast 10 to 15 minutes more, or until tender and beginning to
turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with
rosemary. Heat milk mixture over low heat 10 minutes and pour through a
sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat,
stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.
Remove pan from heat and whisk in milk mixture in a stream until smooth.
Return pan to heat and simmer sauce, whisking occasionally, about 10
minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce
may be made 3 days ahead and chilled, its surface covered with plastic
wrap.
Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2
inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely)
and cover with 3 lasagne sheets, making sure they do not touch each other.
Spread half of remaining sauce over pasta and sprinkle with 1/2 cup
Parmesan. Make one more layer in same manner, beginning and ending with
pasta.
In a bowl with an electric mixer beat cream with salt until it holds soft
peaks and spread evenly over top pasta layer, making sure pasta is
completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover
dish tightly with foil, tenting slightly to prevent foil from touching top
layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne
10 minutes more, or until top is bubbling and golden. Let lasagne stand 5
minutes.
Garnish each serving with rosemary.
Yield: 6 servings as a main course or 12 as a side dish
Cook's Notes
Nutrition Information
Calories: 809
;
Total Fat: 37 g
;
Saturated Fat: 19 g
;
Polyunsaturated Fat: 5.6 g
;
Carbohydrates: 98 g
;
Protein: 26 g
;
Vitamin A: 18737 IU
;
Vitamin C: 50 mg
;
Calcium: 607 mg
;
Sodium: 632 mg
;
Iron: 5.3 mg
;
Fiber: 2 g