I lose control a little bit in fall – there’s no rhyme or reason to it, something just comes over me. Before I know it, I have enough winter squash to feed a small army. I guess it’s because to me, nothing says fall and winter cooking like squash. I think it helps that it stays good darn near forever (or at least long enough for me to use it all). When I saw this recipe posted on the blog A Year in the Kitchen, I just had to make it.
It came together easily enough, and has great flavor – but we found out that it only tastes good the first time around, and doesn’t reheat well. So make this when you’ve got a crowd to feed, or scale down to make the amount your family can eat in one sitting. I’m submitting this post to this week’s edition of Bookmarked Recipes.
The Very Best of Fall Lasagna
recipe courtesy A Year in the Kitchen
1 box whole wheat lasagna noodles
1 package apple maple chicken sausage (trader joe’s)
1 can of organic pumpkin puree
2 c. part skim ricotta cheese
¼ tsp. cinnamon
2 yellow onions, sliced
2 tbsp. balsamic vinegar
½ tsp. thyme
1 acorn squash
1 butternut squash
1 tbsp. butter
1 tbsp. flour
½ c. chicken stock
1 c. 2% milk
Fresh grated nutmeg, to taste
2 c. shredded smoked fontina cheese
Salt and pepper
Preheat oven to 350 degrees. Bring a large pot of water to a boil, salt heavily.
Combine pumpkin puree, ricotta, cinnamon, salt and pepper in a bowl. Set aside until ready to construct lasagna.
Cook sausage according to package directions. Slice and set aside until ready to construct lasagna.
In a nonstick skillet over low heat, sauté onions for 15 minutes, or until tender. Add thyme, salt, pepper, and balsamic vinegar. Cook until vinegar is a glaze onions, turn heat off and set aside until ready to construct lasagna.
Place a steamer basket over boiling water. Peel, seed, and slice acorn and butternut squash. Place in steamer basket and steam for 3-4 minutes, do not overcook! They should be al dente. Set aside until ready to construct.
Drop the pasta noodles, and cook for 7 minutes.
Melt the butter in a saucepan, add in flour and cook out over medium heat. Add stock, milk and nutmeg. Bring to a simmer. Add ½ of the cheese. Whisk until combined, turn off heat.
Drain noodles when they’re very al dente.
To construct lasagna:
Ladle cheese sauce into the bottom of a lasagna dish. Place noodles in the bottom, top with ricotta mix, then slices of squash, then slices of sausage, some balsamic onions, and a ladle full of the cheese sauce.
Repeat beginning with noodles for 2 more layers, using up squash, sausage, and onions. At the 4th layer, spread on ricotta mixture, remaining cheese sauce, and then top with the remaining 1 c. of fontina cheese. Bake for 30 minutes, or until golden brown and bubbly.