Рецепт Butternut Squash Lasagna...
Before I go any further, I need to bring you up to speed - so much happened over the weekend around here - including a record breaking rainfall!
1. The boy bought a new (used) car - a Jeep - as his Audi blew up. He is thrilled. I am thrilled, too, as now I will no longer have to spend every afternoon visiting used car lots.
2. Thanks to that record-breaking rainfall, we now have lakefront property and our house value has increased by $100,000.00...at least for the next 48 hours and then it will drop back down to shanty-town prices.
3. The mister came within INCHES of mowing down a pedestrian in the Costco parking lot...if not for my watchful, eagle-eye, we would have had a new hood ornament! Instead of thanking me, or saying, "I didn't see him!" or apologizing for slamming on the brakes and giving me whiplash, the mister went straight into a tirade about how he should have HIT HIM to teach him a lesson. I quickly pointed out that running people down is against the law and HE said, "Well there isn't a judge in the entire country that wouldn't agree with me, if they're not in a cross-walk then it's legal!" Yes, he actually said that. But please, don't take his word for it as I'm pretty sure it IS ILLEGAL TO RUN PEOPLE OVER! His tirade lasted SIX minutes and then we went shopping.
4. While cooking breakfast, the boy saw something out of the corner of his eye...Caesar Beezer The Wonder Dog did, too, and flew into action, almost catching the MOUSE that scampered into the bowels of the pantry!! YES!! We have a MOUSE in the HOUSE!!! I did what all normal women do, I screamed and jumped onto a chair. The mister came running and set about trying to catch the rodent by screaming and yelling and waving his arms...or maybe he was having a seizure. After everyone calmed down, the boy was dispatched to purchase every available mouse-trap. He returned with humane and not-so-humane traps - can you guess which ones the mister opted for? We're on day three and mouse is winning...
5. We had 15 trick-or-treaters. FIFTEEN!. And it didn't rain on Halloween for the first time in YEARS!! Plus, my horoscope said, "Stock up on treats as you'll have many people stop by to visit!" And so I did! We now have the largest supply of EXTREME AIR HEADS on the West Coast! (I only purchase candy I don't like so I'm not tempted to eat it!)
Baby Max LOVED his clown costume...except for the wig. But really, with his curls he didn't NEED a wig!
Seriously, is he not the cutest boy in all the land?!? And happy, he is so happy, never cries, NEVER! He is a perfect child...perfect in every way...perfect. I'm not biased. I'm not. It's the truth!
Making lasagna, any lasagna, will dirty practically every dish/pan in your kitchen - but it's always worth it. I served this to my quilt group and they all liked it but I thought it was a bit dry - could have been because it was over-baked - but to be certain I made another batch over the weekend and this time I increased the amount of Smoky Marinara, and that's just what it needed...it gave it the richness it deserved.
About the Smoky Marinara - don't be intimidated by it - it's a cinch to make and the flavor works magic with the butternut squash. Plus, you can make it several days ahead of time if you need to. In fact, the entire lasagna can be prepared ahead of time; you can make it and pop it into the freezer for up to two months - then pull it out for the holidays to impress even the most finicky of elfs!
Butternut Squash Lasagna - Adapted From Cooking Light, March 2003
Smoky Marinara:
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/2 cup chopped fresh basil
- 4 tablespoons chopped fresh parsley
- 3 teaspoons dried oregano
- 3 teaspoons balsamic vinegar
- 3 teaspoons sugar
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
- 3 cans (28 oz.) fire-roasted tomatoes
- Heat oil in a large skillet, add garlic, basil, parsley, and oregano and saute for 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Bring to a boil, reduce heat to low and simmer for ten minutes. Remove and set aside. Makes 9 cups.
- Butternut Squash Lasagna:
- 2 tablespoons olive oil
- 3 cups finely chopped onion
- 10 cups (two 6 oz. bags) fresh spinach, stems removed, rinsed and dried
- 2 1/2 cups sharp Provolone cheese, shredded
- 1/2 cup chopped fresh flat-leaf parsley
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 (32 oz.) carton Ricotta cheese
- 3 cups diced, peeled butternut squash (about 3/4's of one large squash)
- 9 cups Smoky Marinara (recipe above)
- 20 lasagna noodles, cooked according to package directions, drained, cooled
- 1 cup grated fresh Parmesan cheese
Cooking spray
Preheat oven to 375 degrees. In a large Dutch oven over medium-high heat, add olive oil and onion, saute for about 5 minutes or until tender. Add spinach and saute until spinach wilts. Remove from heat and set aside.
In a large bowl combine Provolone, parsley, salt, pepper, eggs, and Ricotta cheese and mix well.
Place squash in a microwave-safe bowl and cover with paper-toweling; cook on high for five minutes or until tender.
Lightly spray the sides and bottom of a large baking dish (9x13-inches) or a lasagna pan with cooking spray. Spoon 1/2 cup of sauce into bottom of pan and arrange a row of lasagna noodles over sauce. Divide cheese mixture in half and spread half of cheese mixture over noodles. Spoon sauce on top, add another layer of noodles. Divide squash in half, sprinkle over noodles, add sauce and then another layer of noodles. Divide spinach mixture in half, spread over noodles, add sauce then more noodles. Repeat, adding remaining cheese, squash and spinach with noodles and sauce inbetween each layer. Spoon 1/2 cup sauce over top of lasagna (you should have about 1 cup left, reserve 1/2 cup to use with left-overs if desired or you can spoon entire cup over top.) Sprinkle lasagna with Parmesan cheese. Cover with foil and bake in 375 degree oven for 30 minutes. Remove foil and bake an additional 30 minutes. Remove from oven, cover loosely with foil and allow to sit for 15 minutes before serving. Serves 10 to 12.
To freeze unbaked lasagna: Prepare lasagna, cover with plastic wrap, then with heavy-duty foil. Freeze for up to two months. To bake frozen lasagna, allow to thaw in refrigerator for 24 hours, remove foil and reserve, remove plastic wrap and discard. Bake according to directions above. OR, remove foil and plastic wrap from lasagna, and put frozen lasagna into oven and bake for 30 minutes, cover with foil, then continue baking for additional hour, remove foil and bake for additional 30 minutes or until bubbly and heated throughout.