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Butternut Squash Lasagna with a Béchamel Sauce
I had some pasta dough and filling leftover from the butternut squash ravioli last night so, I decided to make lasagna with it! ~Yum!
Fresh Pasta Dough
Yield: About 1 ½ pounds
3 ½ cups all-purpose flour, plus extra for kneading
5 large eggs
If you have a Kitchen Aide Mixer put the dough paddle on and let it do the work for you! Now I know that Mario Balti says to us the “well method” but, I just use my mixer…sorry Mario but, I have a three-year old now and I try to make my life as simple as I can!
- When the dough starts to come together take it out and knead it on the floured surface. Knead for about 10 minutes or until the dough is smooth but, still a little sticky.
- Wrap in plastic wrap and allow it to rest for 30 minutes at room temperature before using.
- Divide your dough into 4 pieces, wrap the ones you are not using in plastic wrap until ready to use (or you could double wrap them and put them in the freezer). Flatten the piece of dough into a shape of a burger that is a little bit thicker in the middle. Feed through your pasta machine; look at the instructions as to how to use the electric machine or manual.
- After you use your rollers to flatten the pasta, place on a floured surface and let the pasta dry a little while your water heats up! Always have salt in your pasta water. Fresh pasta cooks much faster than dried! When your salted water is at a full boil add your pasta. Stir once and when it comes to the surface give it another 1 minute or test it and see if it’s done. I know I always say, “Don’t rinse your pasta” but, in this case, “rinse your pasta”. After you rinse your pasta sheets lay on a towel to dry.
Giada’s Béchamel Sauce
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 ¼ cups of whole milk
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch of nutmeg
Melt the butter in a medium, heavy saucepan over medium-low heat. Add the flour and cook for 3 minutes, whisking continuously. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the cream sauce.
- See the Post from yesterday, September 26th for the butternut squash filling.
- Make béchamel sauce. Set aside.
- Preheat oven to 450 degrees
- Butter a casserole dish. Spread about a ¼ cup of the béchamel sauce over the bottom of the prepared dish.
- Lay cooled pasta sheets, over lapping, in casserole dish.
- Add filling about a ½ cup to cover pasta sheets. Add fresh mozzarella, a few torn pieces to cover. Then add another layer of pasta sheets and repeat the process until you have 3 layers. The top layer add the rest of béchamel sauce, mozzarella, a sprinkle of parmesan cheese and a handful of small sage leaves.
- Cover tightly with foil and bake for 40 minutes. Then uncover and back for an additional 15 minutes or until golden brown on top. Let the lasagna rest for 15 minutes before serving.
Peter’s wine pick: Acacia Red Blend