Butternut Squash Lasagna скачать в хорошем качестве

Butternut Squash Lasagna

Donna makes butternut squash lasagna with homemade pasta! #howtomakepasta #butternutsquash #vegetarianlasagna FOR THE PASTA 9 ounces all purpose or “00” pasta flour 6 ounces eggs FOR THE BECHAMEL SAUCE 2 tablespoons butter 2 tablespoons flour 1 cup milk or half and half 1 ½ cups chicken or vegetable stock Salt and pepper to taste FOR THE LASAGNA FILLING 1 medium butternut squash 2 tablespoons olive oil 8 ounces ricotta cheese ½ cup parmesan cheese, grated ⅛ teaspoon nutmeg Salt and pepper to taste 8 ounces shredded mozzarella cheese 1 egg, slightly beaten 1 tablespoon chopped, fresh sage leaves or 1 teaspoon dried sage DIRECTIONS: Heat the oven to 400F Cut the butternut squash in half, lengthwise. Remove the seeds. Place the squash on a baking sheet. Add salt and pepper and coat with olive oil. Bake for 45 minutes or until skin can be pierced with a fork and squash is cooked through. Remove from heat and allow to cool. Scrape the squash into a bowl to remove the peel. Set aside. Measure 9 ounces of flour into a large bowl or work surface. Create a well in the center and add the eggs. Beat slightly with a fork as you pull the flour to the center to completely combine. Place dough onto a lightly floured work surface and knead for 8-10 minutes. Form into a disk, wrap in plastic and allow to rest on the counter for a half hour. While dough is resting, make the bechamel sauce and lasagna filling. To make the sauce, in a medium sauce pan, heat 2 tablespoons of butter. Stir in the flour and cook for 1 minute. On medium heat, add the milk and stir to combine. Add the chicken stock and continue to cook, stirring frequently until mixture comes to a boil. Remove from heat. To make the filling, in a medium mixing bowl, combine the squash, ricotta cheese, parmesan cheese, egg, nutmeg and chopped sage. Season with salt and pepper. Set aside. Cut the pasta dough in half, cover the remainder in plastic wrap to keep from drying out. Roll the pasta into a rectangle. With pasta roller set at lowest setting, feed the dough through several times. Brush lightly with flour to prevent the dough from sticking in the pasta roller. Continue to feed the pasta through the roller while increasing the setting each time, stopping at level 8. Cut the pasta to the length of your baking dish. Bring 3 quarts of water to a boil, add 1 tablesooon salt and cook the cut pasta for 2 minutes. Drain. To assemble the lasagna spread some of the bechamel sauce on the bottom of your baking dish. Add a layer of pasta, overlapping to completely cover the dish. Spread ⅓ of the lasagna filling. Sprinkle on ⅓ of the mozzarella. Continue adding sauce, pasta, filling and cheese. Finish with pasta and a layer of sauce. Cover with foil and bake in a preheated 350F oven for 30-35 minutes. Remove the foil and continue to cook for 10-15 minutes or until golden brown. Allow to cool for 10 minutes before serving. Thanks for watching and be sure to subscribe to our channel! CONNECT WITH US!   / gourmetorgoodenough     / gourmetorgoodenough      / gourmetorgoodenough