Recipe - Roasted Butternut Squash Rosemary And Garlic Lasagne

3 pound Butternut squash; quartered,
seeded, peeled, and cut
into 1/2inch dice (about 9
One half cups)
3 tablespoon Vegetable oil
4 cup Milk
2 tablespoon Dried rosemary; crumbled
1 tablespoon Minced garlic
One half Stick unsalted butter; (1/4
cup)
4 tablespoon Allpurpose flour
9 Sheets 7 x 3 1/2inch dry
noboil lasagne
1 Sheets dry noboil lasagne
pasta
1 1/3 cup Freshly grated Parmesan
(about 5 ounces)
1 cup Heavy cream
One half teaspoon Salt
Garnish: Fresh rosemary
sprigs

Source: TVFN: Cooking Live #CL8793

Preheat oven to 450?F. and oil 2 large shallow baking pans.

In a large bowl toss squash with oil until coated well and spread in one
layer in pans. Roast squash in oven 10 minutes and season with salt. Stir
squash and roast 10 to 15 minutes more, or until tender and beginning to
turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with
rosemary. Heat milk mixture over low heat 10 minutes and pour through a
sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat,
stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.
Remove pan from heat and whisk in milk mixture in a stream until smooth.
Return pan to heat and simmer sauce, whisking occasionally, about 10
minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce
may be made 3 days ahead and chilled, its surface covered with plastic
wrap.

Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2
inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely)
and cover with 3 lasagne sheets, making sure they do not touch each other.
Spread half of remaining sauce over pasta and sprinkle with One half cup
Parmesan. Make one more layer in same manner, beginning and ending with
pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft
peaks and spread evenly over top pasta layer, making sure pasta is
completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover
dish tightly with foil, tenting slightly to prevent foil from touching top
layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne
10 minutes more, or until top is bubbling and golden. Let lasagne stand 5
minutes.

Garnish each serving with rosemary.

Posted to JEWISHFOOD digest V97 #252 by jchavelh@notes.cc.bellcore.com on
Sep 18, 1997