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 Lasagne or lasagna? When I sat down to write up this post, I had a moment of panic and self-doubt. Did I really not know how to spell this? How did my years and years of schooling not prepare me for this moment? I mean, I read Garfield comics as a kid!

I’ve traditionally written “lasagna,” but I had made this dish as part of the Pasta Please food blogger challenge, which spelled the dish “lasagne.” After staring at the computer in a frozen state of indecision, I Googled…

1. According to the Miriam-Webster Dictionary: Like gray and grey, or yogurt and yoghurt, the United States and Great Britain tend to use different spellings. Lasagna is traditional in the US and lasagne is the typical British spelling.

2. Wikipedia states that Lasagne is the plural of Lasagna. As in, I am making 3 lasagne to to take to the picnic, even though they requested only 1 lasagna.

Having confirmed via the always correct internet that I do, in fact, know how to spell lasagna, I felt immediate relief. Only later did I wonder what it said about me that I felt so much cognitive dissonance at the idea of not knowing how to spell lasagna.

Okay Morgan, enough with the spelling crazy, what’s with this Pasta Please challenge?

 

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The Pasta Please challenge was created by Jacqueline over at Tinned Tomatoes (the Scottish Vegetarian) and is hosted each month by a different blogger. This month is hosted by Lisa’s Kitchen, a vegetarian food blog. Ergo, vegetarian lasagna.

 When plotting out my dish, butternut squash immediately came to mind. It’s warm, filling, a touch sweet and would be lovely sandwiched between layers of yummy pasta goodness. So I built the dish around the squash. I added super thin slices of apple for a touch of added sweetness, a white sauce to soak into the pasta and create a more complex character, kale for some more vitamins and then ricotta for, well, ricotta. Cause ricotta tends to make everything better. A little mozzarella cheese to pull it all together and I had a rocking vegetarian lasagna. Or lasagne. One of those…

 

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Ingredients:

Fresh Pasta Lasagna Sheets, uncooked (if using dried pasta, cooked al dente)
1 Butternut Squash, approximately 5 lbs
1 – 2 Tbsp Olive Oil
3/4 tsp Nutmeg, freshly grated, divided
2 tsp Salt, divided
1 tsp Pepper, divided
1 Bunch Kale
1/4 C Apple Cider Vinegar
4 Tbsp Butter, divided
1 Shallot, large
3 cloves Garlic, large
1 tsp Tarragon, dried
5 Sage Leaves
2 Tbsp Flour
1 C White Wine
1 C Milk
2 tsp Mustard Powder
1 C Ricotta Cheese
1 Tbsp Balsamic Vinegar
1 Apple
1 lb Mozzarella Cheese, shredded

 

Instructions:

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Start of by preheating the oven to 400ºF.  Break the butternut squash down into 1/4″ to 1/3″ slices, discarding the rind and stringy guts. Toss the slices with the olive oil, 1/2 tsp nutmeg, 1/2 tsp salt and 1/4 tsp pepper. Spread the slices out on a lined baking sheet and roast in the oven until soft – approximately 30 to 35 minutes.

Tear the kale leaves off of the tough stem and add to a bowl with the apple cider vinegar. Rub the vinegar into the leaves and then set aside until it is time to assemble the lasagna.

 

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Melt 4 Tbsp of the butter in a skillet. While that is melting, mince the shallot and press the garlic. Saute the shallot and garlic in the butter until soft. Add the sage leaves, tarragon, 1 tsp of salt a few grinds of pepper. Continue to saute for another minute or so.

Remove the sage leaves and set them aside for now.

 

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Whisk the flour into the butter and continue to whisk until the butter thickens and a roux forms. Continue to cook for another minute,  just until the flour begins to take on a little color and then add the white wine, stirring frequently.

When the wine begins to thicken, add the milk, stirring until the sauce thickens again to the consistency of a slightly thick gravy. Remove the sauce from heat, stir in the mustard powder and set aside.

 

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The butternut squash should be cooked by about now, so remove it from the oven and turn the temperature down to 350º F.

 

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In a separate bowl, mix the the ricotta cheese with the balsamic vinegar, 1/4 tsp nutmeg, the remaining 1/2 tsp salt and a few grinds of pepper. Mince the reserved sage leaves and mix them in as well.

 

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Thinly slice the apple. A mandolin works well for this.

 

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Prepare a baking dish by buttering the bottom and sides.

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Spread a thin layer of the sauce across the bottom of the dish and place a layer of the pasta over it.

Spread a layer of ricotta cheese over the pasta, followed by butternut squash, then apple, then kale, then mozzarella and another layer of sauce.

Repeat the whole process once, starting with the pasta and ending with the sauce.

Put one last layer of pasta over the sauce. Rub the pasta with some of the remaining butter. Then spread the last of the ricotta over the pasta, followed by the last of the mozzarella.

 

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Cover the the dish tightly with foil and bake in the 350º F oven for 1 hour. 50 minutes in, remove the foil and bake the final 10 minutes uncovered.

Remove the dish from the oven and let it sit for at least 10 minutes before cutting.

 

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Fall Vegetarian Lasagna with Butternut Squash and Kale
 
Cook time
Total time
 
Recipe By:
Ingredients
  • Fresh Pasta Lasagna Sheets, uncooked (if using dried pasta, cooked al dente)
  • 1 Butternut Squash, approximately 5 lbs
  • 1 - 2 Tbsp Olive Oil
  • ¾ tsp Nutmeg, freshly grated, divided
  • 2 tsp Salt, divided
  • 1 tsp Pepper, divided
  • 1 Bunch Kale
  • ¼ C Apple Cider Vinegar
  • 4 Tbsp Butter, divided
  • 1 Shallot, large
  • 3 cloves Garlic, large
  • 1 tsp Tarragon, dried
  • 5 Sage Leaves
  • 2 Tbsp Flour
  • 1 C White Wine
  • 1 C Milk
  • 2 tsp Mustard Powder
  • 1 C Ricotta Cheese
  • 1 Tbsp Balsamic Vinegar
  • 1 Apple
  • 1 lb Mozzarella Cheese, shredded
Instructions
  1. Start of by preheating the oven to 400ºF. Break the butternut squash down into ¼" to ⅓" slices, discarding the rind and stringy guts. Toss the slices with the olive oil, ½ tsp nutmeg, ½ tsp salt and ¼ tsp pepper. Spread the slices out on a lined baking sheet and roast in the oven until soft - approximately 30 to 35 minutes.
  2. Tear the kale leaves off of the tough stem and add to a bowl with the apple cider vinegar. Rub the vinegar into the leaves and then set aside until it is time to assemble the lasagna.
  3. Melt 4 Tbsp of the butter in a skillet. While that is melting, mince the shallot and press the garlic. Saute the shallot and garlic in the butter until soft. Add the sage leaves, tarragon, 1 tsp of salt a few grinds of pepper. Continue to saute for another minute or so.
  4. Remove the sage leaves and set them aside for now.
  5. Whisk the flour into the butter and continue to whisk until the butter thickens and a roux forms. Continue to cook for another minute, just until the flour begins to take on a little color and then add the white wine, stirring frequently.
  6. When the wine begins to thicken, add the milk, stirring until the sauce thickens again to the consistency of a slightly thick gravy. Remove the sauce from heat, stir in the mustard powder and set aside.
  7. The butternut squash should be cooked by about now, so remove it from the oven and turn the temperature down to 350º F.
  8. In a separate bowl, mix the the ricotta cheese with the balsamic vinegar, ¼ tsp nutmeg, the remaining ½ tsp salt and a few grinds of pepper. Mince the reserved sage leaves and mix them in as well.
  9. Thinly slice the apple. A mandolin works well for this.
  10. Prepare a baking dish by buttering the bottom and sides.
  11. Spread a thin layer of the sauce across the bottom of the dish and place a layer of the pasta over it.
  12. Spread a layer of ricotta cheese over the pasta, followed by butternut squash, then apple, then kale, then mozzarella and another layer of sauce.
  13. Repeat the whole process once, starting with the pasta and ending with the sauce.
  14. Put one last layer of pasta over the sauce. Rub the pasta with some of the remaining butter. Then spread the last of the ricotta over the pasta, followed by the last of the mozzarella.
  15. Cover the the dish tightly with foil and bake in the 350º F oven for 1 hour. 50 minutes in, remove the foil and bake the final 10 minutes uncovered.
  16. Remove the dish from the oven and let it sit for at least 10 minutes before cutting.
 

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