Acorn Squash and Broccoli Rabe Lasagna
Recipes from 11/5/16 by Chef Michelle Bernstein
For the squash
2 large acorn squash, peeled and seeded, cut into ½ inch chunks
2 tablespoons olive oil
1 tablespoon brown sugar
½ teaspoon salt
Heat oven to 400˚F.
Toss the squash in the oil, salt and sugar and roast for 25-30 minutes or until tender.
For the Broccoli Rabe
2 bunches broccoli rabe
Pinch of sugar
¼ teaspoon salt
¼ teaspoon red crushed chilies
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
Fill a saucepan with water, add a pinch of sugar and salt and bring to a boil, place a colander in the sink. Blanch the broccoli rabe in the boiling water for 1 minute and drain immediately in the colander.
Allow the broccoli to dry as much as you can. Slice the broccoli into ½ inch pieces.
Heat a large sauté pan over medium high heat. Add the extra virgin oil, broccoli rabe, salt, garlic, chilies and sauté, stirring often for 1 minute. Remove from the pan and set aside.
For the Lasagna
Lasagna sheets, no bake
3 tablespoons butter
3 tablespoons flour
2 cups whole milk
½ cup grated parmesan
½ cup grated pecorino
1 cup grated mozzarella
Heat oven to 400˚F
Heat the butter on medium low heat until it melts, add the flour stirring until it comes together and cooks for at least 3-4 minutes.
Whisk in the milk, allow to thicken while you stir with a wooden spoon; when thick, remove from the heat and add ¼ cup of parmesan and ¼ cup of pecorino. Set aside and assemble.
Begin layering with béchamel, then lasagna sheets, then béchamel, 1/3 of the squash, 1/3 of the broccoli rabe and a sprinkle of cheese. Continue building the lasagna this way until you have three layers and have used all of your cheese and vegetables.
Spray a piece of foil with nonstick cooking spray, loosely top the lasagna and bake for 30 minutes. Remove the foil and continue baking for 10 minutes or until the lasagna is golden brown and crispy around the edges.
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