This impressive vegetarian lasagna is filled with roasted squash and topped with an indulgent jalapeno bechamel sauce. Wow!
Directions for: Vegetable Lasagna with Homemade Pasta and Jalapeno Bechamel
Ingredients
Homemade Pasta4 cup all purpose flour, plus extra for dusting
6-7 large eggs, room temperature
1 Tbsp olive oil
1 tsp salt
Roasted Squash Filling2 lb(s) butternut squash, peeled, seeds removed and cut into a large dice
3 Tbsp olive oil
1 Vidalia onion, diced
6 clove garlic, chopped
2 Tbsp butter
cup fresh sage leaves, roughly chopped
salt and pepper
Jalapeno Bechamel1/4 cup plus 1 tbsp butter
1/4 cup plus 1 tbsp all purpose flour
4 cup milk
3 jalapenos, cut in , seeds removed and mashed in a mortar and pestle
Vegetable Lasagna1 Tbsp olive oil
1 cup canned whole tomatoes, crushed by hands
10 sheet sheets of pasta (from Homemade Pasta recipe)
1 bunch rapini, bottoms trimmed, blanched in salted water and roughly chopped
Jalapeno Bechamel
Roasted Squash Filling
2 cup ricotta
cup Parmesan cheese, grated
cup whole sage leaves, for garnish
Directions
Homemade Pasta1. Place flour and salt in a large bowl and make a well in centre with hands. Place eggs in centre of well and gently incorporate eggs into flour.
2. Dust a clean working surface with flour, remove dough from bowl and knead for approximately 5 minutes until dough becomes smooth. Shape dough into a disc, wrap in plastic wrap and place in fridge for an hour, maximum 48 hours.
3. Place a large pot of salted water over high heat and bring to a boil.
4. Dust a clean working surface with flour, remove dough from fridge, divide into 5 equal pieces and cover with plastic wrap to prevent dough from drying out.
5. With a pasta machine, roll each piece of dough out into long thin pieces, place on a tray and dust with flour.
6. Repeat with remaining dough, dusting pasta with flour in between layers to prevent them from sticking to one another. Trim sheets to fit baking dish if necessary.
7. Place remaining olive oil on a large baking tray. Cook pasta in salted, water, remove gently, place on tray, cover in oil to prevent from sticking and set aside.
Roasted Squash Filling1. Preheat oven to 400F.
2. Place squash in a bowl, coat with 1 tablespoon of olive oil and season with salt and pepper.
3. Roast squash in oven for approximately 45 minutes until squash has become tender and caramelized, turning over way through cooking.
4. Remove from oven, place in a large bowl, mash slightly and set aside.
5. Heat remaining olive oil in a saut pan over medium to high heat, add onions and garlic, saut until golden brown.
6. Add butter, allow to melt, add sage, stir, remove from heat. Add to roasted squash, season with salt and pepper, gently fold and set aside.
Jalapeno Bechamel1. Melt butter in a small pot over medium heat.
2. Add flour, stir with a wooden spoon incorporating flour into butter until a paste consistency is achieved.
3. Add milk slowly and stir to incorporate, removing all lumps.
4. Once mixture thickens, add mashed jalapeno, season with salt and set aside.
Vegetable Lasagna1. Preheat oven to 350F, oil a 9x13 baking dish.
2. To assemble, layer tomatoes, sheets of Homemade Pasta, Jalapeno Bchamel, chopped rapini, Roasted Squash Filling, ricotta, then sprinkle with Parmesan. Finish with a layer of Jalapeno Bchamel and place whole sage leaves on top submerging them in sauce.
3. Bake in oven for approximately 30 minutes, then broil for an additional 5 minutes until Jalapeno Bchamel becomes golden brown.
See more: Main, Dinner, Pasta, Italian, Vegetables, Vegetarian, Healthy, Cheese, Winter, Fall