Squash And Broccoli Rabe Lasagna Recipes

BROCCOLI RABE LASAGNA

Steps:

• Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
• Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
• Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and 1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
• Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
• Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
• Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.

SQUASH AND BROCCOLI RABE LASAGNA

Steps:

• FILLING
• Preheat oven to 400°. Place squash and 3 tablespoons oil in a large bowl; season generously with salt and pepper and toss to evenly coat squash. Transfer to 2 rimmed baking sheets, spreading out in a single layer, overlapping slightly. Roast until tender but not mushy, about 15 minutes. Let cool.
• Quickly blanch broccoli rabe in a large pot of boiling salted water just until it wilts, 1-2 minutes. Drain; briefly cool under running water. Squeeze out excess water; coarsely chop and transfer to a large bowl. Season with salt, pepper, and red pepper flakes; drizzle with oil and toss to coat.
• Mix mozzarella and next 5 ingredients in a large bowl; season with salt and pepper. DO AHEAD Squash, broccoli rabe, and cheese mixture can be made 1 day ahead. Cover separately and chill.
• Béchamel And Assembly
• Melt butter in a large heavy saucepan over medium heat. Add flour; stir until slightly thickened (do not allow mixture to turn brown), 2-3 minutes. Increase heat slightly; slowly whisk in 5 cups half-and-half, 1/2-cupful at a time, allowing béchamel to thicken between additions (adding half-and-half gradually will help to prevent lumps from forming). Add 1/8 teaspoon nutmeg and bay leaf.
• Reduce heat to low and cook, thinning with more half-and-half if too thick, until sauce is a milk shake-like consistency, about 10 minutes longer. Season to taste with salt and pepper. Strain through a fine-mesh sieve into a medium metal bowl. Set bowl over a large saucepan of gently simmering water. Cover and keep warm.
• Cook lasagna noodles in a pot of well-salted boiling water until still quite al dente, 8-9 minutes. Transfer immediately to a large bowl of ice water to cool. Drain; spread out noodles on a kitchen towel or baking sheets lined with parchment paper, placing a kitchen towel or parchment between layers.
• Ladle about 1/4 cup béchamel into a 13x9x2-inch baking dish; spread evenly over bottom. Line dish with a single layer of noodles, cutting as needed to fit (use large scraps in subsequent layers). Layer 1/3 of squash over. Scatter 1/3 of broccoli rabe over. Dollop 1/3 of ricotta mixture randomly over greens. Drizzle 1/2 cup béchamel evenly over ricotta mixture. Repeat process 2 more times for a Total of 3 layers, finishing with a layer of noodles. Spread remaining béchamel over; top with Parmesan. DO AHEAD Lasagna can be assembled 1 day ahead. Cover and chill. Return to room temperature before continuing.
• Preheat oven to 375°. Bake lasagna uncovered until bubbly and starting to brown, about 45 minutes. Turn oven to broil. Cook until browned and golden, 4-7 minutes. Let rest for 20-30 minutes before serving.

BROCCOLI RABE AND BUTTERNUT SQUASH

Steps:

• With a vegetable peeler or paring knife peel squash. Cut squash and onion into 1/4-inch dice and cut broccoli rabe into 1/2-inch pieces.
• In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and add vegetables and salt to taste, stirring to coat with oil. Add water and cook vegetables, covered, over moderate heat 5 minutes, or until tender. Remove lid and cook vegetables over moderately high heat, stirring occasionally, until liquid is evaporated and vegetables begin to brown, about 3 minutes more.

BROCCOLI SQUASH BAKE

Steps:

• In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a greased 1-qt. baking dish. In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350° for 15-20 minutes or until set.