White Pizza Lasagna
Ingredients:4 pints grape tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
12 whole wheat lasagna noodles
1 tablespoon unsalted butter
1 tablespoon flour
2 1/2 cups whole milk
4 garlic cloves, minced
4 ounces mascarpone cheese
4 ounces freshly grated mozzarella cheese
4 ounces freshly grated provolone cheese
1 1/2 teaspoons dried oregano
1/2 teaspoons dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounces freshly grated fontina cheese, separated into 4 equal portions
1/2 cup freshly chopped basil
Procedure:
Preheat oven to 375 degrees F. Add tomatoes to a nonstick baking sheet and toss with salt, pepper and olive oil. Roast for 20 minutes, until the tomatoes are slightly bursting - yes, they will sort of burst even though they are cut in half. Once finished, remove and set aside until ready to use. I found it was easiest to "divide" them (with a spatula) into three equal portions on the baking sheet.
While tomatoes are roasting, prepare water for the lasagna noodles and boil according to directions - only halfway since they will cook in the oven.
Heat a saucepan over medium-high heat and add butter. Whisk in flour to create a roux, cooking for 1-2 minutes until golden. Add in milk and stir constantly until slightly thickened, then reduce heat to medium-low and add mascarpone, garlic, mozzarella and provolone. Continue to stir until cheese sauce is creamy and melty. Add in oregano, thyme, salt and pepper.
To assemble lasagna, place three noodles on the bottom of a 9x13 baking dish. Cover in roasted tomatoes, a handful of basil, a handful of fontina cheese, then a few ladles of cheese sauce. Layer three more lasagna noodles on top. Repeat this two more times, finishing with four lasagna noodles on top. Cover those with remaining fontina and any extra cheese if it looks like it needs it. Ladle any extra sauce on top. Bake for 35-40 minutes, until cheese on top is golden and bubbly. Let cool for 15 minutes before serving, so lasagna can kind of hold together.
For the Butternut Squash Puree:
1 large onion, peeled and diced
4 garlic cloves, peeled and left whole
1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
Pinch of crushed red pepper flakes (or to taste)
Salt and pepper, to taste
For the Cheese Layer:
8 oz crumbled goat cheese
1 (15-oz) container ricotta cheese (I used part-skim)
1 (10-oz) package of frozen spinach, defrosted, and squeezed dry
½ cup Pecorino Romano cheese, freshly grated
½ cup Parmesan cheese, freshly grated
Fresh sage, chopped (I used about 2-3 tablespoons, which leads to a strong sage flavor. If you aren’t a huge sage fan, start with 1 tablespoon and adjust as necessary)
For Assembly:
Marinara sauce (when making dishes with a lot of prep, I use store bought. Feel free to make your own)
No-boil lasagna noodles
4 cups low-moisture mozzarella cheese, freshly grated (I used part-skim)
1 cup Parmesan cheese, freshly grated
Sage leaves
1. Preheat oven to 450°F. In large bowl, toss onions, garlic cloves, and squash with oil, red pepper flakes, salt, and pepper. Spread out in an even layer on a baking sheet and roast for 20-30 minutes or until the squash is tender and onions are browned, stirring halfway through. Allow the vegetables to cool slightly and then puree the mixture in a food processor until smooth. Reduce oven temperature to 375°F.
2. Meanwhile, mix together the goat cheese, ricotta cheese, defrosted spinach, parmesan cheese, pecorino cheese, and chopped fresh sage. Grate in a little nutmeg and season to taste with salt and pepper.
3. Butter a 9 x 13-in baking dish and pour a thin layer of marinara sauce on the bottom. Layer the ingredients in the following order: noodles, squash puree, ricotta cheese mixture, a drizzle of marinara, grated cheeses, and finally noodles. Repeat the layering until the ingredients are used up, ending with a layer of lasagna noodles. Spread a thin layer of marinara sauce on the final layer of noodles. Add the last of the grated cheeses over the top and place whole sage leaves on top of the cheese.
Preheat oven to 375 degrees F. Add tomatoes to a nonstick baking sheet and toss with salt, pepper and olive oil. Roast for 20 minutes, until the tomatoes are slightly bursting - yes, they will sort of burst even though they are cut in half. Once finished, remove and set aside until ready to use. I found it was easiest to "divide" them (with a spatula) into three equal portions on the baking sheet.
While tomatoes are roasting, prepare water for the lasagna noodles and boil according to directions - only halfway since they will cook in the oven.
Heat a saucepan over medium-high heat and add butter. Whisk in flour to create a roux, cooking for 1-2 minutes until golden. Add in milk and stir constantly until slightly thickened, then reduce heat to medium-low and add mascarpone, garlic, mozzarella and provolone. Continue to stir until cheese sauce is creamy and melty. Add in oregano, thyme, salt and pepper.
To assemble lasagna, place three noodles on the bottom of a 9x13 baking dish. Cover in roasted tomatoes, a handful of basil, a handful of fontina cheese, then a few ladles of cheese sauce. Layer three more lasagna noodles on top. Repeat this two more times, finishing with four lasagna noodles on top. Cover those with remaining fontina and any extra cheese if it looks like it needs it. Ladle any extra sauce on top. Bake for 35-40 minutes, until cheese on top is golden and bubbly. Let cool for 15 minutes before serving, so lasagna can kind of hold together.
Butternut Squash, Sage, and Goat cheese Lasagna
For the Butternut Squash Puree:
1 large onion, peeled and diced
4 garlic cloves, peeled and left whole
1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
Pinch of crushed red pepper flakes (or to taste)
Salt and pepper, to taste
For the Cheese Layer:
8 oz crumbled goat cheese
1 (15-oz) container ricotta cheese (I used part-skim)
1 (10-oz) package of frozen spinach, defrosted, and squeezed dry
½ cup Pecorino Romano cheese, freshly grated
½ cup Parmesan cheese, freshly grated
Fresh sage, chopped (I used about 2-3 tablespoons, which leads to a strong sage flavor. If you aren’t a huge sage fan, start with 1 tablespoon and adjust as necessary)
For Assembly:
Marinara sauce (when making dishes with a lot of prep, I use store bought. Feel free to make your own)
No-boil lasagna noodles
4 cups low-moisture mozzarella cheese, freshly grated (I used part-skim)
1 cup Parmesan cheese, freshly grated
Sage leaves
1. Preheat oven to 450°F. In large bowl, toss onions, garlic cloves, and squash with oil, red pepper flakes, salt, and pepper. Spread out in an even layer on a baking sheet and roast for 20-30 minutes or until the squash is tender and onions are browned, stirring halfway through. Allow the vegetables to cool slightly and then puree the mixture in a food processor until smooth. Reduce oven temperature to 375°F.
2. Meanwhile, mix together the goat cheese, ricotta cheese, defrosted spinach, parmesan cheese, pecorino cheese, and chopped fresh sage. Grate in a little nutmeg and season to taste with salt and pepper.
3. Butter a 9 x 13-in baking dish and pour a thin layer of marinara sauce on the bottom. Layer the ingredients in the following order: noodles, squash puree, ricotta cheese mixture, a drizzle of marinara, grated cheeses, and finally noodles. Repeat the layering until the ingredients are used up, ending with a layer of lasagna noodles. Spread a thin layer of marinara sauce on the final layer of noodles. Add the last of the grated cheeses over the top and place whole sage leaves on top of the cheese.
4. Cover the baking dish with aluminum foil, place on a baking sheet, and bake for 30 minutes. Uncover and bake for 15 minutes longer or until cheese is golden brown and bubbly. Let stand 10 minutes for easier serving.
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