Squash and Spinach Lasagna
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 779 |
| pro | 36 g |
| total fat | 36 g |
| sat. fat | 20 g |
| carb | 81 g |
| fibre | 10 g |
| chol. | 134 mg |
| sodium | 1 mg |
| % RDI | - |
| calcium | 81 |
| iron | 56 |
| vit. A | 249 |
| vit. C | 97 |
| folate | 132 |
You can turn this colourful and delicious lasagna into a vegetarian main course by omitting the pancetta.
Ingredients
- 1 4lb/2kg butternut squash
- 2 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 16 lasagna noodles
- 3 bags (each 10 oz/300 g) fresh spinach
- 3 cups shredded mozzarella cheese
- Tomato sauce:
- 4 oz pancetta or lean bacon, chopped
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1/4 tsp hot pepper flakes
- 1 can (28 oz/796 mL) diced tomatoes
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 1 tsp dried oregano
- 1 tsp dried sage
- Bechamel sauce:
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup grated Parmesan cheese
- 1/2 tsp nutmeg
- 2 eggs, lightly beaten
Preparation
Peel squash; cut into 1/4-inch (5 mm) thick slices. Brush both sides with oil. Place on 2 foil-lined rimmed baking sheets. Sprinkle with 1/4 tsp (1 mL) of the salt and pepper. Roast in 450 F (230 C) oven until tender adn lightly rowned, about 30 minutes. Let cool on pans.
Tomato sauce:
Meanwhile, in large nonstick skillet, fry pancetta over medium heat until fat begins to release, about 4 minutes; drain off fat. Stir in onion, celery, garlic and hot pepper flakes; cook until vegetables soften, about 3 minutes. Add tomatoes, red wine, tomato paste, oregano and sage; reduce heat to low and simmer, stirring occasionally, until thickened, about 30 minutes. Set aside.
Béchamel sauce:
In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 4 minutes. Gradually whisk in milk; cook, whisking constantly, until bubbly. Boil for 5 minutes, whisking often. Remove from heat. Whisk in Parmesan and nutmeg; blend in eggs. Set aside.
In large pot of boiling salted water, cook noodles until almost tender, 6 to 8 minutes. Drain and chill in cold water; arrange in single layer on damp tea towel.
Rinse spinach; shake off excess water. In large saucepan, cook spinach, with just the water clinging to leaves, over medium-high heat until wilted, about 5 minutes; drain in colander. Squeeze out liquid; chop spinach and season with remaining salt. Set aside.
Spread half of the tomato sauce in 13- x 9-inch (3L) glass baking dish. Top with single layer of noodles, cutting to fit if necessary. Top with half of the squash. Spread with half of the béchamel sauce; sprinkle with one-third of the mozzarella. Repeat noodle layer; cover with spinach, then remaining squash. Top with remaining béchamel sauce. Sprinkle with half of the remaining mozzarella; top with noodles. Cover with remaining tomato sauce; sprinkle with remaining mozzarella.
Cover loosely with foil. (Make-ahead: Refrigerate for up to 8 hours. Or overwarp with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Remove outer foil; add 10 minutes to baking time.) Bake on rimmed baking sheet in 375 F (190 C) oven for 25 minutes.
Uncover and bake until bubbly and cheese is lightly browned, about 30 minutes. Let stand for 10 minutes before serving.
Tomato sauce:
Meanwhile, in large nonstick skillet, fry pancetta over medium heat until fat begins to release, about 4 minutes; drain off fat. Stir in onion, celery, garlic and hot pepper flakes; cook until vegetables soften, about 3 minutes. Add tomatoes, red wine, tomato paste, oregano and sage; reduce heat to low and simmer, stirring occasionally, until thickened, about 30 minutes. Set aside.
Béchamel sauce:
In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 4 minutes. Gradually whisk in milk; cook, whisking constantly, until bubbly. Boil for 5 minutes, whisking often. Remove from heat. Whisk in Parmesan and nutmeg; blend in eggs. Set aside.
In large pot of boiling salted water, cook noodles until almost tender, 6 to 8 minutes. Drain and chill in cold water; arrange in single layer on damp tea towel.
Rinse spinach; shake off excess water. In large saucepan, cook spinach, with just the water clinging to leaves, over medium-high heat until wilted, about 5 minutes; drain in colander. Squeeze out liquid; chop spinach and season with remaining salt. Set aside.
Spread half of the tomato sauce in 13- x 9-inch (3L) glass baking dish. Top with single layer of noodles, cutting to fit if necessary. Top with half of the squash. Spread with half of the béchamel sauce; sprinkle with one-third of the mozzarella. Repeat noodle layer; cover with spinach, then remaining squash. Top with remaining béchamel sauce. Sprinkle with half of the remaining mozzarella; top with noodles. Cover with remaining tomato sauce; sprinkle with remaining mozzarella.
Cover loosely with foil. (Make-ahead: Refrigerate for up to 8 hours. Or overwarp with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Remove outer foil; add 10 minutes to baking time.) Bake on rimmed baking sheet in 375 F (190 C) oven for 25 minutes.
Uncover and bake until bubbly and cheese is lightly browned, about 30 minutes. Let stand for 10 minutes before serving.
- Keywords : Main Course; Pasta; Squash;
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