Squash And Broccoli Rabe Lasagna

As I was sitting here thinking that I guarantee you’ll love this recipe, this guy came to mind.

I’m dating myself.

And I think I am really dating myself, because evidently that expression means something different to younger peeps. As in, dating=going out with.

Something like this*:

I hosted my book group’s monthly dinner the other night and knew exactly the recipe I wanted to make.

This one!

A beautiful Squash And Broccoli Rabe Lasagna that is as fabulous to eat as it is to look at. Pasta layered with sweet roasted squash, greens, mounds of sage and rosemary flecked cheeses all coated in a creamy béchamel sauce is a crowd pleaser for sure. (A little side note: Rosemary is the namesake of the narrator in the book we read, so it was perfect that it was an ingredient.)

Of course for the first time in forever, my local grocery store did not have broccoli rabe on the three days prior to the dinner. I kept checking and checking. I had my heart set on making this lasagna though, so I substituted broccoli and kale for the broccoli rabe. Worked like a charm with a similar crunch from the broccoli and a hint of bitterness from the kale.

There are plenty of steps, but much of the lasagna can be done ahead of time and most of the cooking is unattended. It is so worth every minute spent.

Squash And Broccoli Rabe Lasagna

Ingredients:

2 (2-lb) butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil
Kosher salt and freshly ground pepper
2 pounds broccoli rabe (rapini), tough stems removed (Or substitute 1 large broccoli crown, chopped, and 5 oz baby kale)
Cheese Filling (recipe follows)
Béchamel Sauce (recipe follows)
1 pound lasagna noodles
3/4 cup finely grated Parmesan

Directions:

1. Preheat oven to 400°F.

2. Place squash and oil in a large bowl; season with salt and pepper and toss to evenly coat squash. Transfer to 2 rimmed baking sheets and spread out in a single layer. Roast about 15 minutes until tender. Set aside.

Note: To do ahead: Cover and chill up to one day.

3. Blanch broccoli rabe in a large pot of boiling salted water just until it wilts, 1–2 minutes. Drain. Coarsely chop and transfer to a large bowl. (If using the broccoli and kale, microwave together in a large bowl for about 4 minutes until broccoli is crisp tender and kale is wilted.)

Note: To do ahead: Cover and chill up to one day.

4. Cook lasagna noodles in boiling water until quite al dente, 8–9 minutes. Drain and pat dry.

5. Ladle about 1/4 cup béchamel into a 13 x 9 x 2-inch baking dish; spread evenly over bottom. Line dish with a single layer of noodles, cutting as needed to fit. Layer 1/3 of squash over. Scatter 1/3 of broccoli rabe over. Dollop 1/3 of ricotta mixture over greens. Drizzle 1/2 cup béchamel over ricotta mixture. Repeat 2 more times for a total of 3 layers, finishing with a layer of noodles.

6. Spread remaining béchamel over the noodles and top with Parmesan.

Note: To do ahead: Lasagna can be assembled 1 day ahead. Cover and chill. Return to room temperature before continuing.

7. Preheat oven to 375°F.

8. Bake lasagna, uncovered, until bubbly and starting to brown, about 45 minutes. Let rest for 20 minutes before serving.

Serves 10 to 12

Cheese Filling

Ingredients:

1 pound fresh mozzarella, coarsely chopped
1 pound whole-milk ricotta
1 cup finely grated Parmesan
2 teaspoons minced fresh sage
1 teaspoon minced fresh rosemary

Directions:

1. Mix mozzarella and next 5 ingredients in a large bowl; season with salt and pepper.

Note: To do ahead: Cover and chill up to one day.

Béchamel Sauce

Ingredients:

1/4 cup unsalted butter
1/4 cup flour
5 cups half-and-half
2 bay leaves
Kosher salt and freshly ground pepper

Directions:

1. Melt butter in a large heavy saucepan over medium heat. Add flour and stir until slightly thickened, but not browned, 2–3 minutes.

2. Slowly whisk in half-and-half, 1/2-cupful at a time, allowing béchamel to thicken between additions to help prevent lumps from forming. Add bay leaves.

3, Reduce heat to low and cook until sauce is thick enough to easily coat the back of a spoon, about 10 minutes longer. Season to taste with salt and pepper. Cover and keep warm.

Recipes slightly adapted from Bon Appétit
*All ‘Dating Myself’ images are from this site.

Today’s music is an in-house request. My youngest boyo thought some ‘Safe And Sound’ would be a good Saturday song. So this one goes out to my little love who will always be my luck.

“I could lift you up
I could show you what you wanna see
And take you where you wanna be

You could be my luck
Even if the sky is falling down
I know that we’ll be safe and sound”