Butternut Squash Lasagna with Zucchini "Pasta"
I often visit a locally owned and operated coffee shop near the North gates of L.S.U.'s campus, Highland Coffees. They roast and brew a great variety of beans from around the world, provide free wireless access and invite a warm mix of clientele: college students, faculty and other local Red Stick folk. These are the three main reasons why I am a constant patron of this establishment, and, occasionally, I get to talk "foodie" with some of the other patrons. Sipping on some iced coffee over the summer, during one particular foodie discussion, I heard about a peculiar and intriguing dish called "pasta-less" lasagna. The pasta sheets were substituted by lengthwise slices of zucchini - I LOVE zucchini. This sounded like a unique enough approach to a traditional Italian dish, and last month I finally decided to try it out. The first attempt, while delicious, was too limp and formless to be dished out in a fashion that even remotely resembled lasagna, so a week later I tried again, adding an egg to the ricotta mixture and one to the butternut squash mixture, and cut the zucchini a bit thicker for extra firmness (*note: the recipe for the butternut squash mixture is the same as the filling for the butternut squash ravioli recipe; one half of this recipe will suffice for either dish, and the rest can be stored in the freezer and used at a later time).
Using a garlic and whole milk bechamel sauce - I referenced Julia's recipe from her How to Cook book - to better compliment the squash stars of this dish, along with a red onion, some parm. and a few sundry and savory cheeses I had lying around in my fridge, I built my own version of the "pasta-less" lasagna. I served the triumphant, second attempt for a potluck that us painting grads were having with the ceramics grads, and within two hours it was all gone:) As with the previous squash dish, this was a more involved dish, but I had a delightful sous chef, Elizabeth, to help me put together my second edition. I would recommend recruiting an assistant to help the time and preparation for the dish go by with greater speed and joy; the smells from the kitchen will entice them and the promise of a free, warm meal will keep them planted and willing to help - anxious with anticipation, and breath bated.
Butternut Squash Ravioli with Zucchini "Pasta"
Ingredients:
1/2 portion of butternut squash mixture (see recipe for butternut squash ravioli filling)
2 eggs
1 1/2-2 C ricotta cheese (can save ricotta left-over after ravioli recipe)
2 1/2 T butter, salted
1/2 C flour, and 4 T flour
2 C hot milk
2 cloves garlic, pasted
1 1/2 C shredded mozzarella or Parmigiana Reggiano cheese
1 med. red onion, thinly sliced into half rings
2-3 whole zucchini, sliced 1/6" thick, lengthwise
1 C (or more) olive oil
2 T freshly chopped sage, or 2 t dried sage
1 t dried thyme
salt and white pepper to taste
Preparation:
Slice zucchini, add salt and pepper to 1 C flour to taste, set flour mixture in shallow plate or pie dish and lightly coat each zucchini slice with the mixture. Heat 1/8" olive oil in large pan/skillet on medium heat and cook zucchini slices on both sides until deep, golden brown; replenish olive oil in pan as needed. Set cooked zucchini aside. In small sauce pot heat butter and 4 T flour together over low heat, and stir until thick and pasty. Immediately whisk heated milk and pasted garlic cloves, blend ingredients rapidly; keep on medium-low heat, stirring often. Let mixture thicken to an almost soupy-yogurt consistency, salt and pepper to taste (about 1/2 t of salt will do), remove from heat, and cover surface of sauce with plastic wrap to prevent skin from forming. Slice red onion, and prepare herbs. Add one egg to butternut squash mixture and one egg to the ricotta; salt and pepper to taste each mixture. Shred cheese(s) of choice (I also added some smoked Gruyere and left-over rogue river blue cheese to the top layer of my lasagna), and add 1 C of shredded cheese to ricotta mixture; set aside remainder to disperse during layering.
In an 8 1/2"x11" pan set down a thin layer of the bechamel sauce, then a layer of zucchini (about eight slices), next set down spoonfuls of the ricotta mixture (leave about 1/3- 1/2 for the next layer), then one layer of the butternut squash mixture (use the entire 1/2 of the mixture here), a layer of red onions, more sauce, another layer of zucchini slices, the last of the ricotta mixture, red onions, herbs and salt and pepper to taste, any remaining sauce, and a final layer of shredded cheese.
I recommend setting this dish, covered in tin foil in the fridge over night, or for at least an hour or two in the freezer to let the layers set up. Pre-heat oven to 450 degrees Fahrenheit and bake for 1 hour to 1 hour and fifteen minutes, remove foil covering after thirty minutes; when time is up, set fork in center to make sure that the dish has heated all the way through, if not, cook until it is. Let cool for ten minutes, slice carefully with serrated knife (to cut thoroughly through the zucchini slices) and serve.
