Recipe of the week

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Butternut Squash Lasagna 

Serves: 4

Start to Finish: 1 hour and 30 minutes

Ingredients

  • 4 tablespoons unsalted butter

  • 2 garlic cloves, minced

  • 1/4 cup all-purpose flour

  • 3 cups whole milk

  • 3 sprigs thyme

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon olive oil

  • 1 bunch collard greens, leaves only

  • 7 to 9 oven ready lasagna sheets

  • 1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 3/8-inch-thick slices

  • 8 ounces whole milk mozzarella cheese, shredded

  • 1/4 cup finely grated Parmesan cheese

Directions:

✔️ Preheat the oven to 350° Fahrenheit. In a medium heavy saucepan, melt the butter over medium-high heat.
✔️ Add the garlic and stir for about 30 seconds, or until fragrant. Whisk in the flour and cook, whisking frequently, for about 2 minutes, or until the butter and flour are well blended and beginning to smell toasted.
✔️ Gradually whisk in half the milk and bring to a boil, whisking constantly to prevent lumps. Whisk in the remaining milk.
✔️ Add the thyme and return to a boil, stirring constantly. Season the sauce with 2 1/2 teaspoons of salt and 1/4 teaspoon of pepper, cover and keep warm. Discard the thyme stems before using the sauce.

✔️ Meanwhile, heat a large heavy skillet over medium-high heat. Add the oil and greens and cook, stirring often, for about 2 minutes, or until the greens are wilted. Season with salt and pepper and set aside to drain on paper towels.

✔️ Spread 1/2 cup of the sauce over the bottom of an 8 x 8 x 2-inch baking dish. Lay 2 to 3 uncooked lasagna noodles over the sauce, breaking them to fit (do not worry if there’s space around the noodles, since they will expand as they cook).
✔️ Lay half of the squash over the noodles followed by half of the greens.

✔️ Season each layer with salt and pepper. Spoon 3/4 cup of the sauce over the vegetables and sprinkle with half of the mozzarella cheese.

✔️ Repeat layering the noodles, vegetables, 3/4 cup of sauce, and the remaining mozzarella cheese one more time.

✔️ Top with the remaining 3 noodles, then spread with the remaining 1 cup of sauce. Gently press the lasagna down to allow the sauce to come up over the noodles.

✔️ Cover the baking dish with foil and place it on a baking sheet. Bake for about 45 minutes, or until the lasagna sheets are tender and the lasagna is heated through (if you insert a knife into the center of the lasagna for 10 seconds, it should feel hot after you pull it out).

✔️ Remove the foil and sprinkle the Parmesan over the lasagna. Preheat the broiler. Broil the lasagna, uncovered, for 2 to 3 minutes, or until the cheese has melted and the lasagna is golden brown on top. Let stand for 15 minutes before serving.

Make It Ahead: The lasagna can be made up to 1 day in advance, covered and refrigerated. When you’re ready to eat it, simply wrap it with foil and reheat in a 300°F oven for about 20 minutes, or until warmed through.


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