Butternut Squash Lasagna with Sage and Goat Cheese Bechamel Sauce

14 Jan

Butternut Squash Lasagna with Sage and Goat Cheese Bechamel Sauce

 

 

I’ve never been one to read my horoscope, but like most people, I know the traits of my sign and identify with them in some way or another. Today everyone was  talking about a sudden change in astrology. People began telling me I was no longer a Pisces and was now an Aquarius…could this be? Am I  truly no longer the sensitive sympathetic creative artist I thought I was? Where does one turn when their identity is suddenly in crisis? Google. To be honest, I didn’t have the patience or real interest to read all the articles Google conjured up, but I did read one news article that really stunned me. Apparently people all over the country are now  reconsidering if their relationships are still compatible due to this shift in signs.  Marriages are trouble, relationships are ending…I mean big stuff is happening and people are taking this pretty seriously.  I would like to offer my unauthorized and completely uneducated ( in the realms of astrology that is) advice to those who are now in great doubt over the compatibility of their mate. If it feels like a match, it’s a match, some things just go together…like peanut butter and jelly…like spaghetti and meatballs…like….butternut squash and sage… 

If the world that surrounds you comes crashing down and the ideals you thought you had are no longer… do not dismay… make lasagna!!

  

Butternut Squash Lasagna with Sage and Goat Cheese Bechamel Sauce

www.lessonsinfood.wordpress.com original recipe

1 large Butternut Squash – peeled and sliced into 1/4 inch half moons

6 large square sheets of lasagna or 12 rectangular half sheets ( can use no-boil noodles)

Cheese Filling

2 cups  ricotta ( can use part-skim )

1/4 cup grated pecorino romano cheese

1 egg

salt and pepper

Bechamel Sauce

1 large onion – diced

2 TBL minced sage leaves

4 TBL butter

2 TBL flour

1/4 cup goat cheese

3-4 cups milk ( can use fat-free)

salt and pepper

1/2 tsp freshly grated nutmeg

 Yeild – 4-5 servings

Pre-heat oven to 400 degrees. Toss sliced butternut squash with olive oil and salt and pepper. Place in a single layer on a heavy sheet pan and roast in the oven until tender, about 30-45 minutes. Let cool. Reduce oven heat to 350 degrees.

Prepare noodles according to package directions if not using no-boil noodles.

Combine ingredients for cheese filling in a bowl and set aside.

In a large non-stick saute pan, saute the onions and sage in the butter until onions are softened. Sprinkle flour over butter mixture and stir vigorously with a wooden spoon to make  the roux that will thicken the bechamel sauce. Cook roux for 2 minutes. Slowly begin adding milk 1/4 cup at a time, continuing to stir vigorously with each addition to avoid lumps. If you add all the cold milk at once it will be almost impossible to combine with the roux. As you continue to simmer the sauce, add enough milk until you have a creamy sauce that coats the back of the spoon. Add in the goat cheese and nutmeg. Taste and season with salt and pepper. Add in more milk if the sauce seems too thick to pour.

In a small square or rectangular  baking dish that will fit your noodles, pour a layer of bechamel down. Begin to layer by placing down the noodles, then the ricotta and then slices of squash. Top the squash with a layer of sauce before adding the next layer of noodles. Your final top layer should be bechamel sauce. Sprinkle the top with grated pecorino romano cheese and dot with butter. Bake for 20-30 minutes at 350 degrees if using boiled noodles or follow directions for cooking if using no boil noodles.

Enjoy! Enjoy the wonderful alignment of the stars that is butternut squash and sage ;c)

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3 Responses to “Butternut Squash Lasagna with Sage and Goat Cheese Bechamel Sauce”

  1. Loretta January 15, 2011 at 10:05 pm #

    This is without a doubt one of the most heavenly dishes in all of the cosmos I have ever had the pleasure of eating!!!
    Both sides of my Gemini Twins could not get enough of it.
    Loretta

  2. Jessica January 20, 2011 at 10:27 pm #

    This sounds great! I love the combo of flavors!

    • lemreg January 21, 2011 at 1:20 pm #

      Thanks Jessica – let me know how yours turns out! Can’t wait to visit your blog ;c)

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