Reinterpreting lasagna

A few years ago I was watching Giada De Laurentis on the Food Network make a butternut squash lasagna. At the time my wife and I had only just met, but having had already cooked for her a few times I knew this would be something she would enjoy.

I stuck to the script the first time around and was pleased with the results. However, as I gained more confidence with my cooking skills, I decided to give it some of my own flair.

Over time I started adding ricotta cheese to the pureed butternut squash to make it more like a traditional lasagna filling. Then, on a whim, I substituted the basil that she blended into the bechemel base with some port wine cranberry sauce that was leftover from my first attempt at a nontraditional creme brulee.

It has taken nearly five years to get the recipes that is the second entry into my fall flavors series where it is today. A good balance of sweet and savory, this lasagna makes for a nice entree or even a side dish at Thanksgiving dinner.

Roasted Butternut Lasagna with Port Wine Cranberries

Hardware

• Food processor and/or blender
• Stock pot to cook pasta
• Saucepan or saucier
• Spatula, whisk, spoons
• Measuring cups and spoons
• 13 X 9 buttered baking dish

Software

• 4 cups roasted butternut squash (see link for recipe)
• 1 15 oz container ricotta cheese
• 2 large eggs
• 3 or 4 amaretti cookie, ground*
• Salt and pepper, to taste
• 1 package lasagna noodles or fresh pasta sheets
• 1/4 cup butter
• 1/4 cup flour
• 3 cups milk
• Nutmeg, grated fresh or ground, to taste
• 1 cup port wine cranberry sauce (see link for recipe)
• 1 cup shredded mozzarella cheese
• 1/4 cup Parmesan Reggiano, grated

Assemblage

• Preheat oven to 350 degrees
• Fill the stock pot with water and bring a boil
• Pulverize the amaretti cookies in the food processor and set aside
• Puree the butternut squash in the food processor, then add the eggs and ricotta cheese
• Add the amaretti cookies and season with salt, pepper and nutmeg, refrigerate the filling until needed
• Melt the butter in sauce pan or saucier, add the flour and whisk constantly until combined
• Slowly add the milk to the butter and flour mixture, whisking constantly, then bring it to a boil
• Reduce the heat and fold in the port wine cranberry sauce (you can transfer the bechemel to a blender to more thoroughly combine the cranberry sauce, if desired)
• Spread a thin layer of the cranberry bechemel sauce in the butter baking dish and add your first layer of pasta noodles
• Alternate layering the butternut squash puree filling, cranberry bechemel and pasta noodles until your baking dish is nearly full
• Cover with any remaining cranberry bechemel and then top with a generous layer of shredded mozzarella cheese
• Cover with aluminum foil and bake for 35 to 40 minutes, then remove the foil and bake uncovered for 5 to 10 minutes, or until the cheese is completely melted and crispy.

Presentation

Whether you are serving this as an entree or a side item it is no different than any other lasagna you’ve had. I just divided it up into equal sided servings and since this was our main dish the night I made it I plated it up all by its lonesome.

If you’re interested in seeing how I made the roasted butternut squash lasagna with port wine cranberries, you can check out the video I made over at peaches en risotto (the video will hopefully be posted tomorrow, assuming my wonky internet connection cooperates).

*Just a word of caution on the amaretti cookies: three is plenty for this recipe, but if you want it a touch sweeter you can use four. Any more than that and it can get really sweet fast. The tartness of the cranberries does help, but just be careful. They are small and the first time I made this I didn’t think it “looked” like enough.

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Tagged as: Butter, Butternut squash, Cook, Food Network, Mozzarella, Parmigiano-Reggiano, Ricotta