Autumn Butternut Squash Lasagna

Ah yes! Leaves are changing, sun has a golden glow, and everyone's front porches are laden with mums of all colors and pumpkins. All of that and the chilly mornings mean it's time to dust off the squash recipes ...and this one is my favorite. It isn't too complicated, I promise. If you can make a simple bechamel (white) sauce then you are in for a treat! 

BUTTERNUT SQUASH LASAGNA 

Ingredients 

BUTTERNUT SQUASH PURÉE

1 1/2 lbs of butternut squash cubed

8-16 oz Whole Milk Ricotta

1 tbsp Olive Oil

Salt and pepper to taste

Toss the butternut squash with 1 tbsp olive oil and roasted at 350F until tender (about 30-40 minutes)

OR you can go the easy way and buy frozen butternut squash and steam it in the microwave ----I won't judge you. And honestly I have made it both ways and they are pretty close. follow the instructions on the bag and cook til tender. 

Now, in a food processor or with an immersion blender, purée the squash and cheese together and add salt and pepper. Set aside.

Bechamel Sauce

1/4 c butter

1/4 c. Flour

3 1/2 c. Milk

1/4-1/2 c grated Parmesan cheese (optional)

1/2 tsp nutmeg  (or more- I use fresh and have a heavy hand with it in this dish)

salt and pepper to taste

In a saucepan over medium heat melt the butter. Once melted, whisk in the flour until a thick paste is formed and cook for a few minutes. 

Next, whisk in the milk in gradual by thirds until all the milk is added and the mixture is smooth. Summer over medium heat for about 5-10 minutes until the mixture coats the back of a spoon. Whisk in the optional Parmesan cheese. (I have made it with and without and it works great either way. It isn't required but why not guild the lily a bit) Add the salt, pepper, and nutmeg to taste.

Building your Lasagna! 

Ingredients

16 oz shredded mozzarella cheese

1/2 box lasagna noodles cooked (you can also use the no boil noodles)

2 tbsp fresh minced sage 

Preheat your oven to 350F

Lightly spray or butter a 13" x 9" pan

In the bottom of the pan spread about 1/2-3/4 cup of the white sauce. Next place a single layer of noodles to cover, then 1/2 of the butternut squash purée, topped with 1/3 of the shredded mozzarella, then a layer of the bechamel (about a third of what is remaining) sprinkled with about half the sage. Repeat - noodles, squash, cheese, bechamel. Top with final layer of noodles and top with the remaining bechamel, sprinkle with mozzarella and sage, and bake for 45 minutes until golden brown and bubbly. 

Let sit for 20-30 minutes for easier slicing and enjoy with a green salad topped with a lemony vinaigrette. 

Hope you enjoy!! 

K

 

Oven Baked Eggplant Parmigiana

I love eggplant and we scored a pretty decent crop of it from our garden this summer. Only problem is despite the many yummy was to eat it my son absolutely refused to touch it. Not as babganoush, not as Imam Bayildi (the recipe I will have to share once the weather cools off some more), not diced in our Thai red curry. So....how to I find a way to get this picky eater to love eggplant and not break the caloric bank by frying it to delicious crispiness? I know! I will cover it with tomato sauce and fresh mozzarella cheese and tell him it is chicken, if he asks. ;)

BAKED EGGPLANT PARMIGIANA

2 cups panko bread crumbs

3 tbsp olive oil

2 eggs, beaten with a tablespoon of water (egg wash)

1/2 cup flour

2 cups Marinara sauce (homemade or from a jar- I dont judge)

2 medium eggplants, peeled and sliced about 1/4 inch thick or so

1/2 -1 lbs sliced or shredded mozzarella cheese

Salt and Pepper to taste

Preheat oven to 350F

In a large frying pan heat the olive oil  over medium heat. Add the panko crumbs, salt and pepper, and toast until the bread crumbs are golden brown.

Next, prepare three shallow bowls for dredging the eggplant, first in flour, then the egg wash, and finally the toasted panko bread crumbs. Dredge the eggplant in the flour, egg, then panko and place on a baking sheet lined with a silpat or with foil (for easy cleanup). 

Once all of your eggplant is coated, top with marinare sacue and cheese. 

Bake at 350 for about 25 minutes or so unitl the eggplant is cooked thru and the cheese is melted and golden. 

Serve with a green salad and a side of angel hair pasta or on a sub roll for a hearty sandwich. 

Hope you enjoy!

K

Easy Ramen

Been absent from my blog for a while....not because I havent had time but I have been trying a few new recipes and while some have been great (and i promise to blog them soon) some were only ok and need more time to perfect. This recipe for ramen though is so easy and so comforting I cant wait to share it with you. 

I have been under the weather the last few days so soup has been on the menu- matzo ball soup or "Jewish Penincillin" , Enchilada Soup (which was awesome and i promise to blog that next), and now ramen, which I have had a love affair with since I was a kid. 

So let's get to it!

Easy Ramen

1 packet high quality ramen noodle, the flavor is your choice but i like shiso

1 cooked chicken breast sliced

1 handful baby soinach or baby bok choy (sliced thinly)

1-2 green onions thinly sliced

1 egg

Follow the instructions on the ramen packet. Once the noodles are cooked, remove to a bowl and turn the broth down to a simmer and gently poach and egg (or two if you are feeling especially hungry) for 3 minutes. Layer the meat and veg over the noodles, top with the poached egg and laddle the broth over the enitre thing. I like a little hint of spice so i like to add chili garlic (found in the Asian food section of most supermarkets).

See? Easy! It is also extremely flexible. feel free to clean out the fridge with this recipe bu adding any vegetables or leftover meats you have. I have used grilled steak, leftover ham sauteed with a bit of hoisin sauce, or poached shrimp. Be creative and have fun or go simple with just noodles, and egg and a slice of american cheese for a creamy consistency!

Bon appetite!

K