pumpkin lasagna (AKA lots of dishes)

I adapted a recipe I had for butternut squash lasagna with a pumpkin lasagna recipe I found online, here. 
This is also a good one to follow, this is where I got the escarole part and how long to cook it all. I would read these recipes first, since they are much easier to read than mine, but if you want to know exactly what I did here you are.

First, Chop up a clove of garlic. You'll need a lot, so I used the cheater kind from Costco, already chopped and ready to rock.

Garlic Béchamel sauce is next:
 In a medium saucepan, heat 8 TBLS butter until melted and bubbly. Add 1/4 cup chopped garlic until slightly brown. Now slowly sprinkle flour into the mix and stir (constantly) until smooth. You'll want to put about 5 TBLS flour total. Then, add 3 cups of milk to the mix, and whisk until smooth. Bring to a boil, but don't let the milk burn. It will probably burn a little. Its okay. Now, salt and pepper and then set this aside.

Pumpkin Mash:
On medium high hear, saute 1 heaping TBLS of garlic with 2 TBLS olive oil. Add crushed rosemary, a good pinch, and stir until the garlic is browned. Now take one can of pumpkin puree and add to the pan until you've stirred everything together and it smells really garlicky. Add a heap of salt and pepper to this and then set aside off the heat.

Lightly saute a good handful of escarole in 2 TBLS olive oil. Set aside.

Caramelize your onion:
Chop it up. I used a really big Walla Walla sweet, so there was lots of it. I used about 3 TBLS butter to caramelize and cooked it really slow, until its a nice golden brown and almost falling apart. Set aside.

Butternut Squash:
Peel and chop up your butternut squash. You'll need about 3 cups. Saute with 4 TBLS butter until just browned. Then add about 2 cups of butternut squash soup to the pan and continue to stir for about 5 minutes. Add sage (handful of leaves) and salt and pepper. Cover and simmer for about 20 minutes. Then set aside.

Now its egg time. Get our your Ricotta (an entire container, bigger the better) and empty into a big bowl. Stir in 2 eggs, salt and a pinch of nutmeg. Set aside.

Okay, when the eggs are out, add 2 more eggs to your pumpkin garlic puree and stir in. 

Now its time to layer.

I used cooked lasagna noodles, only because I don't trust the no-boil kind. Anyway, boil your noodles and set in cold water before you are ready to layer.

In a giant lasagna pan, seriously there is a lot of goods going into this, pour a splash of olive oil into the bottom.

Layer in this order: 
pumpkin mash (1/2)
bechamel sauce
butternut squash (all of it)
dollops of ricotta
bechamel sauce
the rest of the pumpkin mash (2/2)
layer of grated gouda and more ricotta
béchamel over that

If you have anything left over...  layer it up and end with noodles
Sprinkle parmesan over the top layer and 3 TBLS melted butter over that

Cover all of it with tin foil, bake 375 for about an hour, then take the tinfoil off, crank it to 400 and bake for another 15 to brown.



This pumpkin butternut lasagna was good. So good.

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