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By: Orra/Jo/Sue Vanderwolf
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| Recipe Categories: |
Pasta Recipes
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Member Recipes
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| Average Rating: |
(2 votes)
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| Yield: |
8 servings
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Takes a little time but is well worth the effort. Make it vegetarian by leaving out the bacon!
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Ingredients |
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1 |
large Butternut squash |
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2 tbsp |
olive oil |
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1/2 tsp |
salt |
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1/4 tsp |
pepper |
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16 |
lasagna noodles, cooked and cooled |
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3 bags |
(10oz/300g each) fresh spinach |
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3 cups |
shredded Mozzarella cheese |
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Tomato Sauce |
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4 oz |
bacon, chopped |
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1 |
medium onion, chopped |
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1 |
celery stalk, chopped |
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3-4 |
cloves garlic, minced |
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1/4 tsp |
hot pepper flakes |
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1 can |
(28oz)diced tomatos |
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1/2 cup |
red wine |
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1/4 cup |
tomato paste |
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Bechamel Sauce |
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1/4 cup |
butter |
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1/2 cup |
flour |
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3 cups |
milk |
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1 1/2 cups |
grated Parmesan cheese |
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2 |
eggs, lightly beaten |
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Instructions |
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1.
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Peel squash; cut into 1/4 inch thick slices. Brush both sides with oil. Place on 2 foil lined rimmed baking sheets. Sprinkle with 1/4 tsp of salt and pepper. Roast in 450 oven until tender anf lightly browned. About 20-30 minutes. Let cool on pans.
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For TOMATO SAUCE: Meanwhile, in large nonstick skillet, fry bacon. Drain off fat. Stir in onions, celery, garlic and hot pepper flakes; cook until veggies soften, about 3 minutes. Add tomatos, red wine, tomato paste; reduce to low heat and simmer until thickened. About 30 minutes. Set aside.
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For BECHAMEL SAUCE: In saucepan, melt butter over med heat; slowly stir in flour until smooth. Slowly whisk in milk, cook, stirring constantly until bubbly. Remove from heat. Whisk in Parmesan, blend in eggs. Set aside.
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2.
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Rinse spinach, shake off excess water. In large saucepan, cook spinach with just the water clinging to the leaves, over medium heat until wilted. Squeeze out liquid, chop spinach and season with remaining salt. Set aside.
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3.
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Spread half of the tomato sauce in a 9 X 13 glass baking dish. Top with single layer of noodles, cutting to fit if necessary. Top with half of the squash. Spread with half of the Bechamel Sauce; sprinkle with 1/3 of the Mozzerarella. Repeat noodle layer, cover with spinach, then remaining squash. Top with remaining Bechamel Sauce. Sprinkle with half of remaining Mozzarella; top with noodles. Cover with remaining tomato sauce; sprinkle with remaining Mozzarella.
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4.
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Cover loosely with foil. Bake on rimmed baking sheet in 375 oven for 20 minutes.
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5.
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Uncover and bake until bubbly and cheese is lightly browned, about 30 minutes. Let stand for 10 minutes before serving.
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| Reviewed By: |
Kristina |
| This recipie was VERY time consuming! If I ever make it again, I will use a few shortcuts: use frozen spinnach and precooked, lasagna noodles, steam the squash and scoop out the flesh instead of peeling and slicing. I would probably pare down the tomato sauce to just the onions, tomato ingredients and red wine, because I didn't find that the celery or bacon contributed much to the overall flavor that was dominated by the white sauce, spinnach, and squash. Overall, a good-tasting recipie that didn't justify the time I spent making it. |
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