Butternut Squash Matzo Lasagna 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 an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
• Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
• Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
• Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
• Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
• Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Reduce oven temperature to 375 degrees F (190 degrees C).
• Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
• Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
• Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.

Steps:

• Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.
• Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.
• Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.
• To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.
• Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.
• Repeat matzo, ricotta, tomato sauce, and mozzarella layers.
• Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.
• Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.

Steps:

• preheat the oven to 400 degrees. Cut the squash into small cubes. Place the squash, onions, garlic, olive oil, and salt on a baking sheet and toss to coat the ingredients evenly. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender. Remove the pan from the oven and let the vegetables cool. Reduce the oven temperature to 350 degrees. Place the roasted vegetables (or strained frozen puree), cream cheese, stock, and pepper in a food processor and process the ingredients for 2-3 minutes, or until smooth and thoroughly blended. Generously grease a large (9-inch x 13-inch) baking dish. Spoon 1/3 of the squash mixture on the bottom. Cover with matzo (break up the pieces, if necessary, to fit the pan). Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers another two times. Sprinkle the top with the Parmesan cheese. Cover the dish with aluminum foil, slightly tented. Bake for 40 minutes. Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly. Let rest for 5-6 minutes before serving. Tip: you may use 4 cups thawed, pureed butternut squash instead of fresh. If you use frozen squash, let it thaw, then place in a strainer for about 15 minutes to drain excess liquid.

Steps:

• Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with 3 tablespoons of olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth, season with salt and pepper to taste, and set aside.
• To caramelize the onions: Place 3 tablespoons of olive oil in sauté pan. Heat until hot but not smoking; add onions. Toss to coat with oil. Turn heat down to medium and cook until onions are soft and browned, about 25 minutes. Season with salt and pepper to taste. Set aside.
• Prepare a ricotta cheese mixture. Mix ricotta cheese, chopped rosemary, eggs, half the grated Parmesan and salt and pepper to taste. Set aside.
• Make a spinach Mornay sauce. Melt butter in a saucepan, add flour and stir. Cook 2 minutes. Add milk and stir until it comes to a boil. Add the rest of the grated Parmesan, the nutmeg and the defrosted spinach. Season with salt and pepper. Set aside.
• Assemble the dish. Spray a 9" x 13" pan with cooking spray. Spread 1 cup of the spinach sauce on the bottom of the pan. Cover with a layer of fresh pasta sheets. Spread half of the roasted butternut squash on top of the pasta sheets. Top with another layer of pasta sheets. Spread ricotta cheese mixture on top of pasta sheets, and spread caramelized onion on top of ricotta mixture. Cover with an additional layer of pasta sheets. Top with the other half of the butternut purée and then another layer of pasta. Finish by using the rest of the spinach Mornay sauce for the top layer. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and cook for 15 minutes more.

Steps:

• Preheat the oven to 400ºF.
• Cut the squash into small cubes. Place the squash, onions, garlic and olive oil on a baking sheet and toss to coat the ingredients evenly. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender. Remove the pan from the oven and let the vegetables cool.
• Reduce the oven temperature to 350ºF. Place the roasted vegetables (or strained frozen purée), cream cheese, stock, and pepper in a food processor and process the ingredients for 2-3 minutes or until smooth and thoroughly blended.
• Generously grease a large (9x13-inch) baking dish. Spoon 1/3 of the squash mixture onto the bottom. Cover with matzo (break up the pieces, if necessary, to fit the dish). Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers another two times. Sprinkle the top with the Parmesan cheese.
• Cover the dish with aluminum foil, slightly tented. Bake for 40 minutes. Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly. Let rest for 5-6 minutes before serving.