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Recipe of The Month
Butternut Squash and Sage Pesto Lasagna
for the pesto:
2/3 cup loosely packed fresh sage leaves, chopped
2/3 cup parsley
3 Tbs roasted walnuts
2 large garlic cloves, chopped
1/2 tsp each kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
for the squash:
3 Tbs extra-virgin olive oil, divided
1 (2-lb) butternut squash, peeled, seeded and cut into one-inch cubes
kosher salt and freshly ground black pepper
1 large yellow onion, chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes
1-1/4 cups low-sodium chicken or vegetable broth
for the filling:
1 lb ricotta
1/2 cup half-and-half
2 large egg yolks
2 cups grated mozzarella
to assemble:
12 fresh or no-boil lasagna noodles
3 oz grated Gruyere
1 oz grated Romano
In the bowl of a food processor, combine sage, parsley, walnuts, garlic, salt and pepper. With food processor running, stream in olive oil to make a velvety paste. If you feel like the consistency isn't right, add some more olive oil, little by little.
Preheat oven to 425°.
On a sheet tray, toss together the butternut squash with 2 Tbs olive oil; season to taste with kosher salt and freshly ground black pepper. Roast in preheated oven 25 to 30 minutes, until soft and slightly caramelized, tossing halfway through roasting time to ensure even cooking. Remove from oven and place in a large mixing bowl to cool. Reduce the oven to 375°.
Meanwhile, heat 1 Tbs olive oil in a medium skillet over medium heat. Add onion and cook about 15 minutes, until caramelized. Add garlic and red pepper flakes; cook 30 seconds or until garlic is just fragrant. Season with a bit of salt and pepper. Add mixture to cooled butternut squash. Add chicken broth and mash till slightly chunky. Check for seasoning; add more salt and pepper, if necessary.
Combine ricotta, half-and-half, egg yolks and mozzarella in a medium mixing bowl.
In a 9-by-13 baking dish, spread 3/4 cup of the ricotta mixture. Top with a layer of noodles. Top with a thin layer of sage pesto. Top with a layer of squash. Repeat layers till nothing remains. Top with the gruyere-Romano blend.
Place lasagna dish on top of a sheet tray. Bake in preheated oven 30 to 35 minutes, until top layer of cheese is golden and bubbly. Remove from oven and let stand 15 minutes before serving.
For recipes go to www.stephsfood.com
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