squash lasagna for thanksgiving

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* Exported from MasterCook *

 

Lasagna with Sugar Pumpkin, Ricotta and Fried Sage Leaves

 

Recipe By :Diane Morgan

Serving Size : 10 Preparation Time :0:00

Categories : 2002-11-06 Holiday Cooking

Main Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 bay leaf

6 black peppercorns

2 sprigs fresh thyme

2 sprigs fresh parsley -- and

1/2 cup minced fresh parsley

3 cups milk

1 tablespoon salt -- and

1 teaspoon salt -- divided

1 pound dried lasagna noodles -- (about 19 strips)

3/4 cup corn oil

1/2 cup fresh sage leaves

Kosher salt

2 pounds sugar pumpkin or butternut squash

peeled, halved lengthwise, seeded, thinly sliced

1/4 teaspoon cayenne

Freshly ground pepper

1 pound part-skim ricotta cheese

3 tablespoons unsalted butter

1 large garlic clove -- minced

5 ounces yellow onion -- thinly sliced

3 tablespoons all-purpose flour

1/4 teaspoon freshly grated nutmeg

Vegetable-oil cooking spray

1 cup grated Parmesan cheese -- preferably Parmigiano-Reggiano

 

Cut an 8-inch square of cheesecloth, and place the bay leaf, peppercorns, thyme

and parsley sprigs in the center. Bring up the ends to form a bag and tie

securely with kitchen twine. In a 2 1/2-quart saucepan, combine the milk and bag

of spices and heat until hot, but do not let the milk boil. Simmer for 2

minutes; then remove from the heat and allow to steep while preparing the

remaining ingredients.

 

Fill an 8- to 10-quart stockpot two-thirds full of water, cover, and bring to a

boil over high heat. Add the 1 tablespoon of salt; then add the lasagna noodles,

stir, and cook until al dente (cooked through but still slightly chewy), about

10 minutes. Drain in a colander, rinse with cold water, drain again, and reserve

until ready to assemble the lasagna.

 

In a heavy, 8-inch saute pan, heat the oil until it registers 365F on a deep-fat

thermometer. It should be hot, but not smoking. Have ready a baking sheet lined

with a double-thickness of paper towels. Working quickly, fry one-third of the

sage leaves for about 5 seconds; then, using a slotted spoon, transfer to the

paper towels. Fry two additional batches. Set the cooking oil aside. Generously

sprinkle the sage leaves with kosher salt, and reserve.

 

In a 12-inch saute pan, heat 3 tablespoons of the reserved oil over medium-high

heat. Without crowding the pan, add slices of pumpkin and saute until just

beginning to brown, about 2 minutes. Turn, and saute on the other side; then

remove and drain on a baking sheet lined with paper towels. Continue sauteing

the pumpkin slices in batches, adding more oil to the pan as needed. Sprinkle

the sauteed pumpkin with the cayenne and add pepper, to taste. Set aside.

 

In a medium bowl, mix together the ricotta and 1/2 cup minced parsley. Set

aside.

 

TO MAKE THE WHITE SAUCE: Melt the butter in a 3 1/2- to 4-quart heavy saucepan

over medium heat. Swirl to coat the pan; then saute the garlic and onion,

stirring constantly, until just beginning to brown, about 2 minutes. Add the

flour to the pan, stirring constantly, until the flour is blended and cooked

through, 1 minute longer. Remove the spice bag from the milk, and slowly whisk

in the milk, about 1 cup at a time. Bring the sauce to a simmer, and cook,

whisking constantly, until it has thickened, about 5 minutes. Add the 1 teaspoon

of salt and the nutmeg. Stir to blend, and taste and adjust the seasonings. Set

aside.

 

Preheat the oven to 350F. Coat a 9-by-13-inch baking pan with the cooking spray.

Lay 3 strips of lasagna noodles lengthwise across the bottom of the prepared

dish. Add half of the white sauce, and spread evenly. Place 3 more strips of

pasta in the pan. Layer half the pumpkin slices evenly over the noodles. Crumble

the fried sage leaves, and sprinkle half evenly over the top. Place 3 more

strips of noodles on top. Use a rubber spatula to spread all the ricotta evenly

over the pasta, and then add 3 more strips of noodles. Layer the remaining

pumpkin slices over the top and sprinkle with the remaining sage. Add 3 more

strips of pasta, and then spread the remaining white sauce evenly on top. For

the final layer, add 4 strips of noodles and sprinkle evenly with the Parmesan.

(The lasagna can be can be made up to 1 day in advance. Refrigerate, covered,

and bring to room temperature 1 hour before baking.) Bake until bubbly hot and

nicely browned at the edges, about 1 hour. Let rest for 10 minutes before

cutting the lasagna into squares and serving.

 

COOK'S TIP - The recipe directions suggest boiling the lasagna noodles, which

is the standard method for making lasagna. However, there are a couple of

alternatives worth considering. If a pasta store in your area carries sheets of

fresh pasta, substitute 6 sheets (about 1 1/2 pounds) for the dried lasagna

noodles. Lightly rinse off any flour coating the sheets, and use them without

precooking. Or buy the oven-ready, no-boil lasagna noodles available in most

supermarkets, which are also time-savers. Honestly, they are a terrific product,

and it's one less pot to wash. Press the top layer of the no-boil noodles into

the white sauce so that it gets a bit coated with sauce. Cover the lasagna with

foil for the first 30 minutes of baking in order to " steam-cook " this layer;

then uncover so that it browns nicely.

 

Source:

" Thanksgiving Table by Diane Morgan (Chronicle 2001) "

S(Archive):

" Hanneman on 06-Nov-2002 "

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Per Serving (excluding unknown items): 543 Calories; 29g Fat (48.0% calories

from fat); 18g Protein; 53g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol;

1110mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2

Non-Fat Milk; 5 Fat.

 

NOTES : Please don't pass by this recipe just because the ingredients list is

long and there are lots of directions. Yes, I admit it, there are several steps

involved in making this lasagna (see the COOK'S TIP for a terrific time-saving

suggestion). But trust me: it is worth every bite. The combination of sauteed

pumpkin sprinkled with crisp bits of fried sage leaves, layered and baked

between sheets of pasta, and covered with a creamy, herb-infused bechamel sauce,

makes a splendid Thanksgiving entree for your vegetarian guests. Once the

various components are prepared, assembly is easy and, best of all, the lasagna

can be made a day in advance, refrigerated, and then baked fresh for serving.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3878 0 3403 0 2406 0 0 0 0 0 0 0 0 0 0 0