BUTTERNUT SQUASH AND BROCCOLETTI LASAGNA

“I am a Carnivore” – THERE…I SAID IT.  I do like vegetables and I eat them because they’re good for me, but I am a Carnivore at heart.




I recently made this Butternut Squash and Broccoletti Lasagna for a function that I was catering as my “Vegetarian” option and it was the dish that I received the most compliments on – next to the Sweet and Spicy Ribs (other people are Carnivores too!)  So for those wanting this recipe, here you go!  In return, please share my page.

Ingredients
  • one large Butternut Squash, peeled, seeded and cut horizontally into 1/4″ slices
  • kosher salt
  • fresh ground pepper
  • olive oil
  • 2 lbs broccoletti
  • ½ tsp red pepper flakes
  • 2 cups mozzarella, grated
  • 1 lb ricotta cheese
  • 2 cups parmigiano reggiano, grated
  •  zest of 1 lemon
  • 2 tsp fresh sage, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • lasagna noodles (do not use oven ready)

Béchamel Sauce

  • ¼ cup butter
  • ¼ cup flour
  • 5 cups milk
  • ¼ tsp nutmeg
  • 1 bay left
  • kosher salt
  • fresh ground pepper
Method
  • Preheat oven to 375°F
  • Place squash, olive oil, salt and pepper into a large bowl and toss to coat.
  • Spread on a baking sheet in a single layer (you made need two sheets) and roast until tender, approximately 20 – 25 minutes.  Let cool.
  • Blanch broccoletti in boiling water for one minute then plunge in to ice water.  Drain and squeeze out excess water.
  • Coarsely chop broccoletti, transfer to a bowl and toss with red pepper flakes, kosher salt and freshly ground pepper.
  • Mix together mozzarella, ricotta, half of the parmagiano reggiano, lemon zest, sage and rosemary and set aside.
  • Cook lasagna noodles according to package directions and set aside.

Béchamel Sauce

  • Melt butter in a large saucepan over medium heat.
  • Whisk in flour until combined to create a roux.
  • Add milk gradually, whisking to blend in to a smooth sauce
  • Whisk continuously and let thicken, approximately 8 minutes
  • Add nutmeg, bay leaf, kosher salt and fresh ground pepper and turn to low.
  • Cook for a few more minutes to combine flavours.

Putting It All Together

  • Preheat oven to 375°F
  • Put ½ cup of béchamel sauce in to a greased 9 x 13 inch lasagna pan.
  • Line bottom with a single layer of lasagna noodles.
  • Layer half of the butternut squash, followed by half of the broccoletti.
  • Place half of the cheese mixture over the veggies (you may need to spread with a knife).
  • Ladle half of the remaining béchamel sauce over cheese.
  • Repeat one more time ending with lasagna noodles.
  • Cover the entire dish with remaining mozzarella and parmagiano reggiano.
  • Bake for 45 minutes or until lasagna is bubbling.
  • Your cheese on top should be golden, but if not, broil for a few minutes.
  • Remove from let oven and let rest for 15 minutes before serving.

**Broccoletti is also called broccolini or broccoli rabe.  It can be also substituted for kale or spinach if you wish.



More about Lozza

I am 54 years old, an entrepreneur at heart, an accomplished hostess, a great cook, jack of all trades and master of none. Through my musings, it is my hope to inspire you to think a little differently, try something new or change one thing that will put an end to average and help you live a life less ordinary.

3 Comments

    1. I had the pleasure of sampling this dish and let me tell you…. mmmmm, mmmm, GREAT! (can’t steal someone else’s slogan!) Thanks for sharing.

      1. Enjoy Laura and thank you for your support! Check back often as I will continue to post my most popular recipes.

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