Sweet Potato, Caramelized Onion, and Butternut Squash Lasagne
Serves 8
1 pound lasagne noodles
Extra olive oil for coating the pasta, brushing the potatoes, and greasing the dish
2 medium sweet potatoes, peeled and sliced into 1/4-inch-thick rounds (1 1/2 pounds)
2 tablespoons butter
2 tablespoons olive oil
3 medium Spanish or other sweet onions, sliced into 1/4-inch-thick rings
1 teaspoon sugar
1 large egg, lightly beaten
3 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano
2 cloves garlic, minced
1 teaspoon salt
3 cups ricotta cheese
1/2 cup mixed grated Parmesan and Romano cheeses
1/2 pound butternut squash, cooked and mashed
1 pound mozzarella cheese, preferably fresh, thinly sliced
Freshly ground black pepper
1. Cook the pasta until al dente, drain, and coat with enough oil to keep the noodles from sticking. Set aside.
2. Preheat the oven to 475°F.
3. Spread the sweet potatoes in one layer on a baking sheet. Drizzle a little oil (about 1/4 teaspoon) over the potatoes and turn to coat both sides. Bake for 15 minutes, until cooked and lightly golden. Remove and set aside. Reduce the oven heat to 375°F.
4. Melt the butter along with the 2 tablespoons oil in a large skillet. Stir in the onions and sugar and sauté over medium heat for 20 minutes, until soft and beginning to turn golden. Set aside.
5. Place the egg, basil, oregano, garlic, and salt in a large bowl and whisk together. Add the ricotta and grated cheeses and whisk to smooth. Add the squash and mix to blend well. Set aside.
6. To assemble the lasagne, lightly oil a 13-by-9-inch-deep baking pan. Line the bottom with a layer of noodles. Spread some of the cheese and squash mixture over the noodles. Add a layer of sweet potatoes, then a layer of the onions. Top with a layer of mozzarella and sprinkle with black pepper to taste. Continue until all the ingredients are used and the top is a layer of onions lightly covered with mozzarella.
7. Bake for 1 1/2 hours, or until bubbly and golden across the top. Remove and cool for 5 minutes. Cut into squares and serve.
Note: To take the dish in a more savory direction, you can substitute other potatoes, such as russets or Yukon Golds, roasted in the same way.
Source: Smith & Hawkins "From the Garden" Cookbook/ website |
