 |
RECIPE OF THE DAY
By The Canadian Living Test Kitchen
|
|
Squash and Spinach Lasagna The Canadian Living Test Kitchen
You can turn this colourful and delicious lasagna into a vegetarian main course by omitting the pancetta.all;
Nutritional Info
Per serving: about
Calories: 779
Protien: 36 g
Total Fat: 36 g
Saturated Fat: 20 g
Carbohydrates: 81 g
Fibre: 10 g
Cholesterol: 134 mg
Sodium: 1,116 mg
Calcium: 81%
Iron: 56%
Vitamin A: 249%
Vitamin C: 97%
Folate: 132%
Servings: 8
Ingredients:
1 4lb/2kg butternut squash
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
16 lasagna noodles
3 bags (each 10 oz/300 g) fresh spinach
3 cups (750 mL) shredded mozzarella cheese
Tomato sauce:
4 oz (125 g) pancetta or lean bacon, chopped
1 onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1/4 tsp (1 mL) hot pepper flakes
1 can (28 oz/796 mL) diced tomatoes
1 tsp (7 mL) each dried oregano and sage
Bechamel sauce
1/4 cup (50 mL) butter
1/2 cup (125 mL) all-purpose flour
3 cups (750 mL) milk
1 cup (375 mL) grated Parmesean cheese
1/2 tsp (2 mL) nutmeg
2 eggs, litely beaten
Preparation:
Tomato sauce:
Meanwhile, in large nonstick skillet, fry pancetta over medium heat until fat begins to release, about 4 minutes; drain off fat. Stir in onion, celery, garlic and hot pepper flakes; cook until vegetables soften, about 3 minutes. Add tomatoes, red wine, tomato paste, oregano and sage; reduce heat to low and simmer, stirring occasionally, until thickened, about 30 minutes. Set aside.
Bechamel sauce:
In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 4 minutes. Gradually whisk in milk; cook, whisking constantly, until bubbly. Boil for 5 minutes, whisking often. Remove from heat. Whisk in Parmesan and nutmeg; blend in eggs. Set aside.
In large pot of boiling salted water, cook noodles until almost tender, 6 to 8 minutes. Drain and chill in cold water; arrange in single layer on damp tea towel.
Rinse spinach; shake off excess water. In large saucepan, cook spinach, with just the water clinging to leaves, over medium-high heat until wilted, about 5 minutes; drain in colander. Squeeze out liquid; chop spinach and season with remaining salt. Set aside.
Spread half of the tomato sauce in 13- x 9-inch (3L) 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 béchamel sauce; sprinkle with one-third of the mozzarella. Repeat noodle layer; cover with spinach, then remaining squash. Top with remaining béchamel sauce. Sprinkle with half of the remaining mozzarella; top with noodles. Cover with remaining tomato sauce; sprinkle with remaining mozzarella.
Other recipes to try:
|
|
|
|
|
