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There's no question, a Rachael Ray recipe is foodie gold, and in her time on Tonia's Kitchen, we've explored many of her gourmet creations. Today though, it's something as simple and comforting as good old fashioned lasagna. Every Day With Rachael Ray Magazine Food Features Editor Gabriella Gershonon told Tonia that the recipe was inspired from Rachael's own childhood, but is a very elegant lasagna! And one that Gabriella says, makes an excellent cold weather dish!
Rach's Butternut Squash and Escarole Lasagna
Ingredients
- 1 4 ounce stick butter
- About 1/2 cup flour
- About 4 cups 1 qt. chicken stock, warmed
- 1 quart whole milk, warmed
- Freshly grated or ground nutmeg
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 large cloves garlic, thinly sliced
- 1 large head escarole, sliced
- 1 butternut squash (about 1 lb.)-peeled, halved, seeded and very thinly sliced on slicer side of box grater or mandoline
- 3 - 4 tablespoons very thinly sliced fresh sage, plus 10 small leaves for garnish
- Dry egg pasta sheets or no-boil lasagna sheets, preferably Barilla
- 2 cups shredded Fontina Val d'Aosta or Gruyere
- 1 cup grated Parmigiano-Reggiano
directions
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and bring to bubble, whisking constantly (do not brown), 2 to 3 minutes. Whisk in about 3 1/2 cups warm stock (reserve a little for the escarole), then whisk in the warm milk. Bring the sauce to a low simmer, whisking occasionally, until thickened, about 5 minutes. Season with salt, pepper and nutmeg.
- In a large skillet, heat the oil, two turns of the pan, over medium. Add the onion and garlic. Cook, stirring often, until softened, 5 to 6 minutes. Add the escarole; season. Add the remaining 1/2 cup stock and cook, tossing often, until wilted, about 5 minutes; drain excess liquid.
- Preheat the oven to 375 degrees . Toss the squash and sliced sage; season. (Set 2 cups of sauce aside.) Coat the bottom of a 9-by-13-inch pan or two 8-inch square pans with a layer of sauce. Top with pasta sheets, breaking if needed, to cover in a single layer. Top with about one-third of the squash, one-third of the greens and one-third of the sauce. Repeat layering with the remaining pasta sheets, squash, greens and sauce to create 4 layers of pasta and 3 layers of fillings. Top with reserved sauce; sprinkle with the cheeses. Arrange sage leaves on top.
- Cover with foil, tenting in the center to prevent sticking. Bake 40 minutes. Uncover; bake until brown and bubbly, 15 to 20 minutes. Let cool 20 minutes before serving.
