I wish I could show you more about this deliciousness that I had last night, but alas, Kat Burns was not here to take photos of the meal, so the best I could do was to snap a few shots using Photo Booth with my laptop held precariously up in the air, hovering over our dinner.
So squash lasagna, kinda weird, right? Well, I guess so, but I’d been wanting to make something like this for awhile. Mitzi’s Sister used to have some kind of squash or sweet potato lasagna on their menu, and I had it once a long time ago and it was totally different than most lasagna but definitely delicious. It didn’t have a tomato sauce, and it wasn’t all gloopy, it was pretty dry actually, but not in a bad way. Just in a it-doesn’t-ooze-all-over-your-plate way. It was good. And I’d been thinking about making something similar this winter, because local squash is always around this time of year, and since I made that galette back in october I’ve been itching for those tastes again. I loosely followed this recipe, but mostly just as a guideline for how others did it. I already knew I wanted to make a bechamel sauce, caramelize some onions, mash up some squash with ricotta and throw it together over noodles. Changes I made to that recipe I linked: I used an acorn squash rather than butternut, and just roasted in halved and scooped it out afterwards; I didn’t bother pureeing it, just mashed it up and stirred in ricotta, salt, and pepper; I didn’t use parmesan at all, but added in some Gruyere de Grotte, which is the same cheese I used for the galette; I added sage to the sauce, because yum.
I think those are the main changes I made. Also, this was my first experiment with oven-ready dried lasagna noodles. I’ve never used them before! They scare me! Usually when I make lasagna I just buy the fresh flat noodles from Olivieri or whatever, and don’t pre-cook them at all. But they’re so pricey! And I’ve been trying to save money and couldn’t really justify not buying dried noodles. So I bought the oven-ready kind, which is totally a strange thing to me, and followed their instructions to add about a cup of water to the sauce. I was worried about it. But it was fine! They totally cooked up, no problem. Science! The only mistake I made with this lasagna is that I didn’t grease the pan at all. Not at all. And that bottom layer of noodles? CEMENTED on. I mean, we got the pieces out of the pan, and I don’t mind a crunchy layer of noodles or anything, but it was a bit of a pain and I would definitely grease the pan next time.
Because eating lasagna alone doesn’t seem like a real meal, we roasted up some veggies to have on the side. I had rainbow carrots and cauliflower, so we roasted them, drizzled in olive oil and sprinkled with salt, pepper, cumin seeds, and garam masala. They were delicious. I also tried making an herb bread in my bread maker, but it wasn’t ready until 45 minutes after dinner was, and also I hate this bread it smells so herby and tastes like spaghetti and I’m not into it at all. But, bygones.