Danish Butternut Squash Lasagne

Danish Butternut Squash Lasagne


Before you start Suggestions:
 
This is a great recipe so I would suggest you double the recipe and freeze one lasagna to be eaten at a later date.
I would make it a day in advance (so if you are serving it for Super Bowl you can enjoy the day /game and not be fussing with preparing the half time meal).
Whether freezing or preparing the day in advance let the lasagna reach room temperature before baking.
I would also suggest starting with the Béchamel (which is why I have placed that part of the recipe first).


Step one: Béchamel
 
Ingredients:
 
• 4 tablespoons unsalted butter (1/2 stick)
• 1/4 cup minced shallots
• 1/4 cup all-purpose flour
• 2 cups warm whole milk
• 1 bay leaf
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt


Preparation and Cooking:
 
Melt butter in a small saucepan over medium heat until foaming. Add shallots and sauté 2 minutes but do not let them brown!
 
Reduce heat to low
 
Add flour, and whisk until smooth for about 1 minute.
 
Slowly whisk in milk.
 
Add bay leaf and cook for about 10 minutes or until it begins to thickened
 
Remember to stir frequently.
 
Stir in nutmeg and salt.
 
Season with ground white pepper.
 
Let sauce cool slightly.
 
Discard bay leaf before using.


Step two: the Lasagna
 
Ingredients:
 
1 butternut squash
3 tablespoons olive oil
1/2lb portabella mushrooms, stemmed and sliced (about 3 cups)
2 medium garlic cloves, minced
1/3 cup water
Warm Béchamel as per recipe
1 (8- to 9-ounce) box no-boil lasagna noodles
1/4 cup unsweetened chestnut purée, (If you can’t find chestnut purée, just thinly slice some jarred, roasted chestnuts and scatter them across the filling as you layer the lasagna or what I do is simply omit this step!)
180 grams shredded Danish Fontina cheese (available at the shop) divide into three portions
90 grams finely grated Parmigiano-Reggiano cheese divided into three portions (I am always generous with my Parm which of course is available at the shop!)
60 grams Danish Creamy blue cut into small pieces (I would also suggest Gorgonzola or St Agur or simply use your favourite blue!)


Preparation and Cooking:
 
Heat the oven to 400°F
 
Prepare the squash:
• Peel off the skin with a vegetable/potato peeler.
• Cut off the stem and bottom.
• Cut the neck from the bulb of the squash.
• Halve each piece lengthwise and scrape out the seeds
• Cut the squash into 1/4-inch cubes to the equivalent of 5 cups and set aside.(Save any remaining squash for another day)
 
Heat olive oil in a large frying pan over high heat.
 
Once the oil is hot (smoking hot), add mushrooms and season with salt (I omit the salt) and freshly ground black pepper.
 
Cook and stir for 3-4 minutes, until tender and crispy at the edges.
 
Stir in squash and cook, continue stirring and cooking until squash is browned.
 
Add garlic and cook about 1 minute more (resist the temptation to cook longer!)
 
Add water and stir, scraping up any browned bits that have accumulated on the bottom of the pan.
 
Remove from heat and set aside.
 
Spread 1/4 cup of the béchamel sauce over the bottom of a 13-by-9-inch baking dish.
 
Cover with a layer of lasagna noodles, breaking the noodles as necessary to fit them in an even layer.
 
Evenly spread half of the vegetable mixture over the pasta.
 
Pour 1/2 cup of the béchamel sauce evenly over the vegetables. (if you are doing this math this means there is a ¼ cup of sauce left)
 
Dot half of the chestnut purée over top. (As I said, I skip this step)
 
Cover the vegetables with a layer of 1/3rd of the grated Fontina cheese and a sprinkling (1/3rd) of the Parmigiano-Reggiano
 
Repeat with another layer of noodles, the remaining squash mixture, ¼ cup béchamel, the remaining chestnut purée, another 1/3 of the Fontina, all of the Gorgonzola, and about another 1/3 of the Parmigiano-Reggiano.
 
Finish with a last layer of noodles and the remaining béchamel sauce, Fontina cheese, and Parmigiano-Reggiano.
 
Cover the baking dish well with aluminum foil.
 
Bake for 30 minutes, then remove the foil and continue baking until the top is brown and the noodles are completely tender, about 10 minutes more.
 
Allow the lasagna to stand for 10 to 15 minutes before serving.


Pairing: Will go great with your game day beer or white wine!