Butternut Squash Lasagna With Bacon-Braised Greens and Béchamel | Serious Eats : Recipes

Ingredients

  • For the Squash Filling:
  • 1 medium butternut squash, halved lengthwise, seeds removed
  • Water
  • 1 pound ricotta cheese
  • 2 eggs, lightly beaten
  • 1 teaspoon finely chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • + 16 more ingredients
    • For the Greens:
    • 2 large bunches hearty dark greens such as chard and kale, well rinsed and sliced into wide ribbons
    • 1 tablespoon olive oil
    • 3 slices (about 4 ounces) thick-cut bacon, finely chopped
    • 3 cloves garlic, minced (about 3 teaspoons)
    • ½ teaspoon red pepper flakes
    • Kosher salt
    • For the Béchamel Sauce:
    • 4 tablespoons unsalted butter
    • 4 tablespoons flour
    • 4 cups whole milk
    • ½ cup plus ¼ cup grated Parmesan cheese, divided
    • Kosher salt and freshly ground black pepper
    • ¼ teaspoon freshly grated nutmeg
    • Remaining Ingredients:
    • 2 (1-pound) boxes oven-ready lasagna noodles

1 For the Squash Filling: Adjust oven rack to middle position and preheat oven to 375°F. Place squash cut-side down on a rimmed baking sheet and add water until water level rises 1/4" inch up the pan. Bake squash until fork-tender and peeling away from the skin, about 35 minutes. Remove squash fr...

View full recipe at SpringPad

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