Wednesday, October 7, 2009

Winter squash and swiss chard lasagna

1 largish winter squash (app. 3 lbs) cut in half and seeds scooped out
15 oz ricotta cheese
1/4 tsp. each red pepper flakes and nutmeg
1 bunch swiss chard chopped, stems and leaves separated
2 tbsp. butter
2 tbsp.flour
2 c. milk, heated in microwave for 2 minutes
1 box no boil lasagna noodles
4 large garlic cloves, chopped finely or crushed through garlic press
shredded Italian blend cheese (or combination of mozzerella and parmesean
olive oil

  1. Roast for 1 hour (or until soft) squash at 375 degrees. Place cut side, rubbed with olive oil, on a rimmed cookie sheet.
  2. When squash is done, let cool then peel skin off. Puree in food processor.
  3. Make a bechemel sauce by melting butter, whisking in flour and cooking until light gold color. While whisking, poor in hot milk slowly and cook over med-low heat until slightly thickened. Set aside.
  4. Mix squash puree, ricotta, salt
  5. Saute chard stems with garlic and a bit of olive oil until softened. Add chopped chard leaves and saute until wilted. Add to ricotta mixture.
  6. Start your layers in a buttered 9x13 pan: Bechemel sauce, noodles, squash-ricotta-chard mix. I usually get 2-3 layers of each. Top with cheese. Cover with tin foil.
  7. Bake at 375 for 45 minutes, remove tin foil and bake for additional 10 minutes.

This week's meal plan

Sunday: Spaghetti and meatballs
Monday:Roasted vegetable curry from Moosewood's Simple Suppers cookbook
Tuesday: Roast chicken with potatoes and cherry tomatoes
Wednesday: Winter squash and swiss chard lasagna
Thursday: Burritos
Friday: Pasta with vegetables from our CSA box
Saturday: Fish with cous cous and CSA box vegtables