• Sorboni Banerjee's recipe: Butternut Squash Lasagna

    Updated:

    What you'll need:

    1. Lasagne noodles
    2. 1 large butternut squash
    3. Olive oil
    4. Balsamic vinegar
    5. 1 bunch fresh spinach (or a 10-ounce package)
    6. Fresh sage, parsley, basil
    7. Nutmeg
    8. Salt, freshly ground pepper
    9. half cup gorgonzola, crumbled (you can skip this if you don't like strong cheeses and mix in ricotta instead)
    10. one pound fresh mozzarella
    11. Grated Parmesan
    12. Grated Romano
    13. 3 cups milk
    14. 4 tablespoons unsalted butter
    15. 4 tablespoons white flour
    16. 3 large shallots, minced
    17. ricotta cheese (small container)


    For the squash:

    Cut the squash in half. Remove seeds and fiber. Peel with a vegetable
    peeler. (or buy the pre-cut and save yourself a ton of time)

    Cut each half in half again and slice into thin pieces.

    Spread the slices out onto a baking sheet.

    Drizzle with a little olive oil, balsamic vinegar, salt and pepper, and a
    handful of fresh sage leaves.

    Roast in a preheated 400-degree oven for about 20 minutes until tender
    and lightly browned.

    Set aside.


    For the bechamel sauce:

    Melt the butter in a saucepan and add the minced shallot; saute until
    tender, about 5-6 minutes.

    Sprinkle in the flour and mix; cook until lightly browned.

    Add some freshly chopped parsley and a few sage leaves.

    Slowly stir in the milk with a fork or whisk until it is well incorporated
    and you have a thickened sauce. Season with salt, pepper and a dash of
    ground nutmeg.

    Finish with a a chiffonade of fresh basil.

    Set the sauce aside.
     

    Layers:
    Lightly steam the spinach; allow to cool; drain and chop. ( I just zap it in the microwave in a glass bowl w a cover and tiny dollop of water)

    Place the spinach in a bowl and mix in about 1/2 cup of the bechamel
    sauce.

    Combine the gorgonzola and mix well.

    Rub a 91/2-by-13-inch baking pan with a little olive oil.

    Spread a ladleful of the bechamel sauce on the bottom of the pan.

    Layer noodles on top.

    Arrange 1/2 of the squash slices on top.

    Sprinkle with mozzarella.

    Spread about 3/4 cup of sauce on top.

    Toss in some Parmesan and Romano.

    Add another layer of noodles.

    Spread the spinach mixture on top of this layer; you might need to add
    a little more sauce; while you're at it, go ahead and throw in some
    mozzarella.

    Cover with a third layer of noodles.

    Add the rest of the squash slices. Blob in some of the ricotta. Sometimes I sprinkle this layer with nutmeg and cinnamon.

    Top with mozzarella, grated cheeses, sauce, and some more ricotta blobs.

    Finish with a layer of noodles and sauce.

    Sprinkle a little more mozzarella and grated cheeses on top.

    Cover with tin foil and bake in a preheated 350-degree oven for about 30 minutes.

    Remove the foil and bake another 20 minutes or so until it's bubbly and nicely browned.

     

     

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