So, I prepared lasagna. Not my typical hearty meat and sauce lasagna; instead a decadent harvest lasagna. I used a beautiful butternut squash from my dear friends garden, and some Swiss chard that was singing to me at the market. Autumn in a baking dish.
Butternut Squash and Swiss Chard Lasagna
Ingredients
1 Butternut Squash, about 1 ½ – 2 lbs
Lasagna sheets, cooked or use the Barilla no boil lasagna, enough for 9×13 pan
Ricotta cheese, 16 ounces whole milk or part skim
1 large bunch Swiss chard, leafy greens only (I freeze the stalks for soups and stews)
1 small onion, chopped
2 tablespoons freshly chopped sage
1 egg, lightly whisked
1 teaspoon dried basil or oregano
1/4 cup grated parmesan
1 ½ cups Mozzarella
1/2 cup shredded parmesan
Salt and pepper
Béchamel Sauce Ingredients
1 quart whole milk, warmed
4 tablespoons butter
¼ cup flour
¼ cup grated parmesan
Salt and pepper
Pinch of allspice
Directions
To prepare the Squash
Preheat the oven to 400F. Slice the stem section off the squash first and then slice the butternut squash in half (very carefully). Scoop out the seeds.
Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan. Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty. While the squash is roasting, prepare the Swiss Chard.
When the squash has cooled, remove the meat of the squash and place it in a medium mixing bowl. Set aside.
To prepare the Swiss Chard
Give the greens a good chop. Add about a tablespoon of oil to a skillet or sauté pan and heat over medium heat. Sauté the chopped onion and just as it’s wilted and slightly golden add the chopped Swiss chard and fresh sage. Sauté until the chard is nicely wilted.
Drain any liquid that has accumulated and then lightly season the chard and onion with a dash of salt and pepper.
Add the chard onion mixture to the bowl with the roasted squash. Mix lightly to incorporate all three ingredients. Season to taste with salt and pepper and a dash of allspice.
To prepare the Ricotta
Whisk together the ricotta cheese, egg, ¼ cup grated parmesan, dried basil or oregano and season with salt and pepper.
To prepare the Béchamel Sauce
In a sauté or sauce pan (enough for 4 cups liquid) heat the butter until melted and frothy over medium heat. Add the flour and whisk until incorporated into the butter. Much like making a roux or gravy.
Then slowly add the warmed milk about 2 cups at a time. Whisk until it’s smooth and lightly simmer until the sauce has thickened.
Whisk in the pinch of allspice, grated parmesan and taste for salt and pepper.
Putting the Lasagna together
Pre-heat the oven to 350F.
This is how I layer the lasagna:
In the bottom of a 9×13 pan, ladle a little béchamel sauce. Then layer the lasagna pasta over the béchamel.
Ricotta mixture and a drizzle of Béchamel
Lasagna pasta
Butternut Squash and Swiss Chard mixture
Lasagna pasta
Ricotta mixture and a drizzle of Béchamel
Lasagna pasta
Any leftover Béchamel or ricotta and then top with Mozzarella and shredded parmesan
Cover with foil and bake for about 20 minutes until bubbly on sides and cooked through. Remove the foil and bake for another 10 minutes or until the cheese is golden on top.
Let the Lasagna sit for about 5-10 minutes before serving. Enjoy!
Dining and Cooking