Prep and Cook Time: about 1 hour, plus 15 minutes to stand. Notes: If making lasagna up to 1 day ahead, assemble, cover, and chill. Bake, covered, for 30 minutes; uncover and bake until topping is lightly browned, 35 to 40 minutes.
2 onions (1 lb. total), peeled and chopped
3 tablespoons butter or olive oil
2 tablespoons minced fresh ginger
1 tablespoon curry powder
2 packages (12 oz. each) thawed frozen golden squash
1 carton (15 oz.; 1 3/4 cups) ricotta cheese
1 large egg
1/4 cup all-purpose flour
2 cups fat-skimmed chicken broth
1 cup half-and-half (light cream) or milk
About 1/2 teaspoon fresh-grated nutmeg
1/2 pound dried lasagna
1/2 cup shredded parmesan cheese
How to Make It
In a 10- to 12-inch frying pan over high heat, frequently stir onions with 2 tablespoons butter until limp, about 5 minutes. Scoop out 1/2 cup of the onion mixture and set aside. To frying pan, add ginger, curry powder, and squash; mix, then scrape into a bowl. Stir ricotta cheese into squash mixture and add salt to taste. Add egg and mix well.
Rinse and dry frying pan; return to high heat. Add remaining butter, the reserved onion mixture, and flour. Stir until flour is golden, about 3 minutes. Remove from heat; add broth and half-and-half. Mix until smooth. Stir over high heat until mixture boils; reduce heat and simmer, stirring often, about 5 minutes. Add 1/2 teaspoon nutmeg and salt to taste.
Meanwhile, in a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add lasagna and cook, stirring occasionally, until tender to bite, 12 to 16 minutes. Drain, immerse in cold water, then drain again.
Spread about 1/2 cup of the onion sauce evenly over the bottom of a 9- by 13-inch casserole. Arrange 1/2 the lasagna neatly over sauce to cover. Spoon all the squash mixture onto pasta and spread level. Cover neatly with remaining pasta and coat completely with remaining onion sauce. Sprinkle with parmesan cheese and dust with more nutmeg.
Bake lasagna in a 375° oven until bubbling at edges and lightly browned on top, 35 to 40 minutes. Let stand 15 to 20 minutes; cut and serve with a wide spatula.
This is a delicious vegetarian lasagna with a hint of Indian flavor. I made my own squash puree using a small pumpkin and butternut squash I had on hand. Very rich so I served with steamed haricot vert and a crisp Asian flavored cabbage slaw. Oh, and red wine! :-)
Reheats great in the microwave on day 2.
I loved this recipe! I added about two cups of thawed chopped spinach for color and flavor. My husband enjoyed it, but isn't much for vegetarian meals and would've preferred a layer of meat in there. Next time, I'll either add shredded chicken or serve chicken on the side.
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