Mar 31, 2010

{butternut squash lasagna}

recipe source: Closet Cooking
To continue the butternut squash obsession I'm having I discovered this great sounding recipe from Closet Cooking for a lasagna that needed to be made. Since I had a lot of leftover mix from the butternut squash, chicken and parmesan pasties I went ahead and used it in this recipe instead of making a whole new batch of everything. It was just the right amount to make a delicious lasagna. The combination of flavors were fantastic and it went down oh so easily. This has to be one of the best bechamel sauces I've ever made. You could easily leave out the chicken to make this vegetarian.

Recipe and more pics after the jump

The bechamel sauce in progress.
Layering up the goodness.

{Chicken, Roasted Butternut Squash and Feta Lasagna}

(makes 9 servings)


for the butternut squash

2 cups butternut squash, peeled and cut into bite sized pieces
olive oil for brushing seasoning of your choice

for the sauce

1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, chopped
1/2 cup white wine
1 (14 ounce) can diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon oregano
salt and pepper to taste
2 cups chicken, cooked and cubed

for the bechamel sauce

4 tablespoons butter
4 tablespoons flour
2 cups soy milk (or regular milk)
1/4 teaspoon nutmeg
1 cup cheddar cheese, grated
1/2 pound lasagne noodles, cooked
1 cup feta, crumbled
1/2 cup mozzarella, grated


to make the butternut squash

Preheat oven to 400°F.

Cut butternut squash in half, brush with olive oil and season with whatever you'd like. Rosemary or oregano would be good in this case. Cook your butternut squash at 400°F for about 30 - 40 minutes or until fork soft. Let cool a little so you can handle it. Peel off the skin and cut into cubes. Set aside.

to make the sauce

Heat the oil in a good size pan and add the onions. Cook until translucent, about 5-7 minutes. Stir in the garlic and cook for another minute or so.

Add the wine, tomatoes, tomato paste, oregano, salt and pepper and bring to a boil. Reduce  heat to a simmer and cook until the sauce starts to thicken, about 15 - 20 minutes. Add in the cooked chicken and set aside.

to make the béchamel sauce

Heat the butter in a small saucepan until it is bubbling and it has turned a light golden brown. Whisk in the flour and let simmer for a minute or two. Gradually add in the milk, nutmeg and cheese. Cook until the sauce has thickened and set aside.


Preheat oven to 350ºF

In a lightly greased 8 inch square baking dish place a layer of noodles, tomato sauce, grated feta, butternut squash and béchamel sauce. Repeat a second layer in the same order. Save a little of the béchamel sauce. Top with a layer of noodles, the remaining béchamel sauce and grated mozzarella.

Bake in a preheated oven for 30 - 45 minutes or until the golden brown and bubbling.

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