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Butternut Squash and Swiss Chard Lasagne

Name: Butternut Squash and Swiss Chard Lasagne
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 can crushed tomatoes; 1 bunch Swiss chard, stems removed and leaves chopped; 1 large butternut squash, peeled and cut into 1/4-inch thick slices; 1 onion, diced; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 1/4 cup grated Parmesan cheese; 12 lasagna noodles; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 2 tablespoons olive oil; 3 cloves garlic, minced; Salt and freshly ground black pepper, to taste

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

1 large butternut squash, peeled and cut into 1/4-inch thick slices

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 bunch Swiss chard, stems removed and leaves chopped

1 onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1 can crushed tomatoes

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

12 lasagna noodles

Directions

Position a rack in the center of the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil and lightly brush with oil. Put the squash cut side down on the sheet, and roast until fork tender, about 60 minutes. Set aside to cool. Reduce the oven temperature to 350°F. Heat the milk in a medium saucepan over medium heat until bubbles form around the side of the pan, about 7 minutes. Remove the pan from the heat and cover. Melt the butter in a medium saucepan over medium heat. Add the flour, and whisk until smooth. continue to cook, whisking constantly without browning, for about 2 minutes. Whisking constantly, gradually add the milk and cook, continuing to whisk, until the sauce thickens, about 2 minutes. Remove 1 cup of the sauce, cover, and reserve. Remove the pan with the remaining sauce from the heat. Scoop the flesh from the squash into a medium bowl, and mash with a fork until free of lumps. Add the squash, 1/2 cup of the Parmigiano, the sage, nutmeg, 1 tsp. salt, and 1/4 tsp. pepper to the sauce in the pan, and season to taste with more salt and pepper. Heat the 2 Tbs. of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chard stems and cook, stirring occasionally, until they start to soften, about 3 minutes. Add the chard leaves in batches, stirring and allowing to wilt before adding another batch. Cook, stirring occasionally, until tender, about 6 minutes. Remove the pan from the heat, add the reserved 1 cup of sauce, 1/2 cup of the Parmigiano, 1/2 tsp. salt, and 1/4 tsp. pepper, and stir to coat the chard. In a medium bowl, combine the ricotta, egg, the remaining 1/2 cup of Parmigiano, 1/2 tsp. salt, and 1/4 tsp. pepper. Lightly oil a 9×13-inch baking dish. Evenly spread 1-1/4 cups of the squash sauce in the bottom of the dish. Cover with a layer of noodles, then layer in one-fourth of the remaining squash sauce, one-fourth of the chard mixture, and one-fourth of the fontina. Dollop one-fourth of the ricotta mixture on top. Beginning again with a layer of noodles, repeat the layering as directed above three more times. Bake until the edges of the lasagne are browned and bubbly, rotating the pan halfway through baking, 45 to 55 minutes. Heat the broiler on high. Broil for 1 to 2 minutes to brown the top. cool for about 15 minutes before serving.