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kosher salt head garlic butter sage butternut squash freshly ground pepper chicken stock all-purpose milk nutmeg pumpkin puree eggs fresh Ricotta lasagna Italian
Viewed: 60 - Published at: 2 years agoIngredients
- Kosher salt
- 1 head escarole, coarsely chopped
- 1 head garlic, cloves separated but not peeled
- 6 tablespoons butter
- 10 to 12 fresh sage leaves, torn
- 1 pound butternut squash, peeled and cut into bite-size pieces
- Freshly ground pepper
- 1 1/2 cups chicken stock
- 3 tablespoons all-purpose flour
- 3 cups milk
- Freshly grated nutmeg
- Two 15-ounce cans pure pumpkin puree
- 3 eggs
- 2 cups fresh ricotta
- 2 cups freshly grated Parmigiano-Reggiano
- 1 box no-boil flat lasagna
- 12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded
Method
- Preheat the oven to 375 degrees F.
- Bring a few inches water to a boil in a large pot and add salt.
- Cook the escarole for 5 minutes, then drain.
- Cover the garlic cloves with water in a saucepan and simmer for 20 minutes.
- Drain and let cool.
- Squish the garlic pulp from the jackets into a bowl and mash with a fork.
- Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat.
- Add the sage and stir.
- Add the squash, stir and season with salt and pepper.
- Add the chicken stock and cook, stirring occasionally, for 15 minutes.
- All the stock should be absorbed and the squash should be lightly browned and tender.
- Remove from the heat.
- Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat.
- Add the flour and whisk for 1 minute.
- Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg.
- Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
- Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
- In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
- Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.
- Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish.
- Add a layer of lasagna sheets and then half the pumpkin mixture.
- Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole.
- Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets.
- Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina.
- Bake the lasagna, covered, for 45 minutes.
- Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more.
- Let rest for 15 minutes, then cut and serve.
