Butternut squash and broccoli rabe lasagna

butternut squash and broccoli rabe lasagna

This butternut squash and broccoli rabe lasagna is packed full of goodness and oh my goodness it is good!

The sweetness of the butternut squash and light bitterness of the broccoli rabe and beautifully complimented in this lasagna.

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Ingredients for butternut squash and broccoli rabe lasagna – Serves: 10-12

  • 2 (2 lb.) butternut squash, peeled, halved, seeded & cut crosswise into ¼” thick slices*
  • 3 tablespoons olive oil, plus more
  • kosher salt & freshly ground pepper
  • 2 lb. broccoli rabe (rapini) tough stems removed
  • crushed red pepper flakes
  • 1 lb. fresh mozzarella, coarsely grated
  • 1 lb. whole milk ricotta
  • 1 cup freshly grated Parmesan
  • 1 tablespoon finely grated lemon zest
  • 2 tsp. minced fresh sage
  • 1 tsp. minced fresh rosemary (or a pinch of dried)
Béchamel and assembly
  • ¼ cup (½ stick) unsalted butter
  • ¼ cup unbleached all-purpose flour
  • 5 cups (or more) half-and-half
  • heaping 1/8 tsp. freshly grated nutmeg
  • 1 bay leaf
  • kosher salt, freshly ground pepper
  • 1 lb. lasagna sheets
  • ½ cup each freshly grated Parmesan & mozzarella
butternut squash and broccoli rabe lasagna
Prepare the filling
  1. Preheat oven to 400.
  2. Place squash and 3 tablespoons oil in a large bowl; season generously with salt and pepper and toss to evenly coat squash.
  3. Transfer to 2 rimmed baking sheets, spreading out in a single layer, overlapping slightly.
  4. Roast until tender but not mushy, about 15 minutes. Let cool.
  5. 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 crushed red pepper; drizzle with olive oil and toss to coat.
  6. Mix mozzarella and next 5 ingredients in a large bowl; season with salt and pepper.
Béchamel and assembly
  1. Melt butter in a large heavy saucepan over medium heat. Add flour; stir until slightly thickened (do not allow the mixture to turn brown), 2-3 minutes.
  2. Increase heat slightly and whisk ½ cup of half-and-half in at a time, letting it thicken slightly between additions, until all 5 cups have been used. Add 1/8 tsp of nutmeg and bay leaf.
  3. 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.
  4. season to taste with salt and pepper.
  5. Strain through a fine-mesh sieve into a medium metal bowl.
  6. Set bowl over a saucepan of gently simmering water. Cover and keep warm.
  7. Cook lasagna sheets in a pot of well-salted water until still quite al dente, 8-9 minutes. Drain and transfer immediately to a large bowl of ice water to cool. Drain; spread out lasagna sheets on a lightly oiled or parchment lined baking sheets.
  8. Ladle about ¼ cup of béchamel into a 13 x 9” baking dish; spread evenly over bottom. line dish with single layer of pasta, cutting as needed to fit (use 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 ½ cup béchamel evenly over ricotta mixture.
  9. Repeat process 2 more times for a total of 3 layers, finishing with a layer of lasagna sheets.
  10. Spread remaining béchamel over; top with Parmesan and remaining mozzarella.
  11. Preheat oven to 375.
  12. Bake lasagna uncovered until bubbly and starting to brown, about 45 minutes. If necessary, turn oven to broil, and cook until browned and golden, 4-7 minutes.
  13. Let rest for a bit before serving.
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