Butternut Squash Lasagne With Goat Cheese Sage And Breadcrumbs Recipes

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
• Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
• Position the rack in the center of the oven and preheat to 375 degrees F.
• Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
• Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
• Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
• Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
• Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
• Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
• Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the squash and garlic into a large roasting tin or dish (you can use the same one to assemble the lasagne to save on washing-up - ours was 35 x 40cm and 5cm deep). Tear over 4-5 sage leaves, drizzle with the oil and season well, then toss to coat. Roast for 40-50 mins, moving the squash around once or twice, until soft and caramelised. Squeeze the garlic from the skins and mash with the squash, leaving a few chunky bits for texture.
• Meanwhile, make the white sauce. Melt the butter in a large saucepan, and stir in the flour to make a sandy paste. Splash a little milk into the pan, stirring continuously to prevent lumps. Keep adding more milk, a little at a time, until the paste thins to a smooth, creamy sauce and the milk has all been used. Simmer for 1 min more. Stir in the mascarpone and half the parmesan. Season well and grate in a generous amount of nutmeg.
• Tip the spinach into a colander and pour over a kettleful of boiling water to wilt (do this in batches). Once cool enough to handle, squeeze the spinach over the colander to remove the water, then season and roughly chop.
• Remove half of the crushed garlicky squash from the roasting tin and set aside on a plate. Spread the remaining squash out over the base of the tin or dish you intend to serve the lasagne in. Ladle over about a quarter of the sauce, then top with a single layer of lasagne sheets, snapping them to fill any gaps. Make an even layer of spinach on top of the pasta, and top with another quarter of the sauce, more pasta, squash, sauce, pasta and finally the remaining white sauce.
• Scatter over the remaining parmesan, the mozzarella and pine nuts. If the oven is off, heat to 200C/180C fan/gas 6 and cook the lasagne for 30 mins. Rub a little extra oil over 5 or 6 sage leaves, place them on top of the lasagne and return to the oven for another 15-20 mins until golden and bubbling. Leave to cool for 5 mins before serving.

Steps:

• Cut butternut squash into large wedges, place on a baking sheet and add all other ingredients for the squash and place in pre-heated oven 180c for 35-40 minutes Once cooked remove from oven and leave to cool. For the filling, finely chop the leek, onion and pepper. Heat a pan with olive oil and saute until translucent but not coloured, add garlic and rest of herbs and saute for about 1 minute. Set aside to cool.
• Remove butternut squash from its skin into a bowl and mash down, add the leek, onion and pepper and mix together, taste for seasoning. Leave to one side until ready to assemble. Wash spinnach, then wilt in a pan and place in a colander to drain, press as much liquid as you can out and leave till cool.
• To make the bechamel sauce, put the cold milk into a saucepan, with the onion, carrot, parsley stalks, peppercorns and thyme. Bring to the boil, simmer for 4-5 minutes remove from the heat and leave to infuse for 10 minutes. Whilst the milk is infusing make the roux, melt the 50g butter, add the 50g flour, combine and cook for for 2 minutes on a low heat stirring occasionally. To make the sauce Strain out the vegetables and herbs from the milk, bring the milk back to the boil, and whisk in the roux to thicken to a light coating consistency. Allow to bubble for 4-5 minutes. Season the salt and pepper, taste and correct seasoning if needed, then add the grated cheddar and parmesan and sage.
• Bring a a large pan of salted water to boil with a little olive oil, cook the lasagne sheets as per packet instructions. Drain and cover with cold water to stop sticking together. You can now assemble the dish. Preheat the oven to 200oc (fan oven 180oc) Butter a 12" x 9" lasagne dish. Spoon a ladle of bechamel in to the dish and spread to coat the bottom. Place a single layer of lasagne sheets. Spread half the spinnach with a little grating of nutmeg, then half the butternut squash mixture, and half the goat cheese broken up, season with a little black pepper. Spread some bechamel on top, then lasagne sheets, spinnach, butternut squash, sauce and remaining goats cheese and then lasagne. On the top make sure you have enough sauce to cover the sheets and then add the remaining cheeses and pine nuts.* Place in the oven and bake for about 30 mins, until golden.
• Allow to rest for 10 minutes before serving.