Gorgonzola Butternut Squash Lasagna
Butternut squash isn't all that well-known in these part of the world, but it should be. It's a cold weather seasonal produce that's mildly sweet and has a nicely rounded nutty flavour. And its bright orange hue means that it's bursting with beta carotene, so good for your eyes. And in this part of the world where 1 in 2 kids are bespectacled by puberty, butternut squash should feature in every household. I've contrasted the sweet butternut squash with sage for a hint of bitterness, and cut the rich bechamel with a little marinara for a light piquancy. Finally, I loaded up on gorgonzola for a luxurious pungency.
Ingredients (makes a 5-layered lasagna tray 12" x 8" and feeds approx 6-8):
250gm lasagna noodles (I used the instant, no-boil variety, 20 sheets of 7" x 3.5")
1 cup marinara sauce
Butternut squash puree:
1.2 kg butternut squash, sliced half
3 tbsp butter
1 tbsp honey
1/4 cinnamon powder
Dash of nutmeg
2 tbsp minced fresh sage
2 tbsp olive oil
Salt to taste
Cheeses:
2 cups grated mild cheddar
2 cups grated parmesan
200 gm gorgonzola
Bechamel Sauce:
1/2 stick butter
1/4 cup plain flour
3 cups milk
Salt to taste
Dash of nutmeg
Directions:
1) Rub olive oil all over squash halves, salting liberally, and roast for 45 minutes in oven at 160 degrees Celsius until soft through.
2) In the meantime, prepare the bechamel. Melt the butter in pot until shimmery.
3) Add flour and whisk until lumps disappear.
4) Add hot milk and continue whisking for a smooth, thick, creamy consistency. Season with salt and nutmeg.
5) Take out the squash, and scrap out the flesh into a pot.
6) Stir through with butter, honey, cinnamon powder, nutmeg and sage on low heat.
7) Start assembling the lasagna. First schmear 2 tbsp marinara sauce with 4 tbsp bechamel sauce.
8) Layer with 1 row of lasagna noodles, it's okay to overlap the noodles a little.
9) Layer with butternut squash puree.
10) Layer with 3 tbsp grated Parmesan and 3 tbsp grated cheddar.
11) Layer with 5 tbsp bechamel sauce.
12) Layer with 1 row of lasagna sheets and crumbed gorgonzola.
13) Repeat with lasagna, butternut squash puree, parmesan, cheddar, bechamel, lasagna, gorgonzola, lasagna, and topped off with bechamel, parmesan, and cheddar. Bake at 180C for 25 minutes, covered with foil, and then another 25 minutes uncovered at 170C until top layer is caramelized.
14) Rest 5 minutes out of the oven before serving.
If not eating right away, don't take off the foil, but take the tray out from the oven and store in freezer for use up to a week. To eat, defrost it in the morning before you go to work by transferring it to the fridge, and when you get home, heat it up for about 10 minutes at 190 Celsius covered with foil, and 15 minutes uncovered.
Ingredients (makes a 5-layered lasagna tray 12" x 8" and feeds approx 6-8):
250gm lasagna noodles (I used the instant, no-boil variety, 20 sheets of 7" x 3.5")
1 cup marinara sauce
Butternut squash puree:
1.2 kg butternut squash, sliced half
3 tbsp butter
1 tbsp honey
1/4 cinnamon powder
Dash of nutmeg
2 tbsp minced fresh sage
2 tbsp olive oil
Salt to taste
Cheeses:
2 cups grated mild cheddar
2 cups grated parmesan
200 gm gorgonzola
Bechamel Sauce:
1/2 stick butter
1/4 cup plain flour
3 cups milk
Salt to taste
Dash of nutmeg
Directions:
1) Rub olive oil all over squash halves, salting liberally, and roast for 45 minutes in oven at 160 degrees Celsius until soft through.
2) In the meantime, prepare the bechamel. Melt the butter in pot until shimmery.
3) Add flour and whisk until lumps disappear.
4) Add hot milk and continue whisking for a smooth, thick, creamy consistency. Season with salt and nutmeg.
5) Take out the squash, and scrap out the flesh into a pot.
6) Stir through with butter, honey, cinnamon powder, nutmeg and sage on low heat.
7) Start assembling the lasagna. First schmear 2 tbsp marinara sauce with 4 tbsp bechamel sauce.
8) Layer with 1 row of lasagna noodles, it's okay to overlap the noodles a little.
9) Layer with butternut squash puree.
10) Layer with 3 tbsp grated Parmesan and 3 tbsp grated cheddar.
11) Layer with 5 tbsp bechamel sauce.
12) Layer with 1 row of lasagna sheets and crumbed gorgonzola.
13) Repeat with lasagna, butternut squash puree, parmesan, cheddar, bechamel, lasagna, gorgonzola, lasagna, and topped off with bechamel, parmesan, and cheddar. Bake at 180C for 25 minutes, covered with foil, and then another 25 minutes uncovered at 170C until top layer is caramelized.
14) Rest 5 minutes out of the oven before serving.
If not eating right away, don't take off the foil, but take the tray out from the oven and store in freezer for use up to a week. To eat, defrost it in the morning before you go to work by transferring it to the fridge, and when you get home, heat it up for about 10 minutes at 190 Celsius covered with foil, and 15 minutes uncovered.
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