roasted vegetable lasagna

I have been wanting to try a butternut squash lasagna and I found a couple different recipes that looked interesting so I decided to make both kinds and compare.  This one uses roasted squash, homemade ricotta cheese, homemade noodles, a second cheese and a tomato sauce that I canned this summer. 

First I made the homemade ricotta cheese.  It only takes a couple ingredients and a little bit of time to make ricotta cheese.  The recipe that I followed made a bigger amount than I thought I would need so I halved all of the ingredients. 

homemade ricotta cheese

2 cups whole milk
1 cup heavy cream
1/2 tsp salt
1 1/2 Tbsp white wine vinegar (I used a champagne vinegar)

Combine the milk and cream with the salt in a stainless or enamel saucepan and bring to a full boil over medium heat.  Remove from heat and add the vinegar.  Wait one minute to allow it to curdle.  Then strain it by pouring the mixture into a sieve that contains a double layer of damp cheesecloth.  I poured mine through a chinois. The curds are caught and the whey is allowed to pass into the bowl below.  I allowed mine to stay in the strainer for 30 minutes.  The longer it sits the more whey is removed and the thicker/drier it becomes.  Refrigerate.

the milk, cream, salt and vinegar that will become cheese

the whey goes in the bowl

The curds are caught in the strainer

about a cup of homemade ricotta

 Next I got the vegetables roasting.  The inspiration recipe used butternut squash and onion but listed a whole group of vegetables that could be substituted as well as a several cheeses.  I decided to use the same roasted vegetables as was in the savory butternut squash soup.  I really liked the flavor of the soup with its squash, carrots, onions, garlic and apple so that is what I roasted..

roasted vegetables

1/2 large butternut squash cut into small cubes
3 carrots, cut into cubes
1 medium onion, cut into small chunks
3 garlic cloves, quartered
drizzle olive oil

Combine the vegetable pieces in a bowl with the olive oil and any seasonings.  Mix to coat the vegetables and place on a parchment lined baking sheet.  Bake in 425° oven for 30 minutes or until tender.

homemade lasagna noodles

While the vegetables were roasting I made the pasta dough and once it had 'rested' I rolled it into thin sheets.

I then cut them to length and laid them on parchment paper to keep them from sticking together. 

Then it was time to assemble the lasagna.

thin layer of tomato sauce goes on the bottom

then lasagna noodles

more tomato sauce

1/2 of the ricotta cheese

1/2 of the roasted vegetables

one half of the second cheese--I used Feta

the layers are repeated

topped with tomato sauce

and Parmesan cheese.

  I baked the lasagna at425 for 50 minutes covered and then another 5 uncovered.

It had good flavor.  I think that next time I will have a thicker layer of tomato on the top.




source:  ricotta cheese recipe here:
source:  adapted from this recipe.
source: pasta recipe here.

savory butternut squash soup

I had half of a large butternut squash sitting in my refrigerator just waiting for inspiration to hit when I ran across this recipe for a butternut squash soup.  It tastes great and it couldn't be easier. The squash was from my garden and our apples were an early variety and are gone.  The recipe calls for Gala  apples.  The apples that we used were given to us and I am not sure of the variety.  The vegetables are coated with a little olive oil and spices and roasted in the oven.  Then the roasted vegetables are put in a pot with some homemade vegetable stock and cooked for another 15 minutes.  The vegetables and stock are then pureed--I used my immersion blender but you could use a blender or food processor--until smooth.  Some cream is added and it is ready to serve.

here are the vegetables, oil and spices in my stoneware  bowl

ready to roast at 425° for 40 minutes

finished soup

I will definitely be making this again.  It has such a silky texture and great color.  I can see a big bowl of this soup alone or with a sandwich as a main dish or a smaller portion as a soup course.  

savory butternut squash soup

1 butternut squash, peeled seeded and cut into cubes
2 carrots, cut into chunks
1 medium sweet onion, cut into cubes
2 apples, peeled and cut into chunks
3 cloves of garlic
2 Tbsp extra virgin olive oil
2 bay leaves
1 tsp dried thyme
1 tsp dried sage
1/2 tsp salt
1/4 tsp white pepper (I omitted this)
32 ounces vegetable stock
1 cup heavy cream

Prepare the vegetables and put them in a large bowl with the oil, salt and spices.  Stir with a spoon or your hands until the vegetables are coated with the oil and spices.  Transfer to a baking sheet that has parchment on it.  Roast in preheated oven at 425° for 40 minutes.  Remove from oven and transfer to a large soup kettle.  Add the stock and simmer for 15 minutes on medium heat.  Remove from the heat and puree, working in batches if needed.  If soup  is too thick add a little more stock.  I ended up adding about another cup of stock to thin the soup.,  Add the cream, stir and serve.

Source for recipe is here.

butternut squash and kale tart

It is November in Minnesota and everything is pretty much done in our garden except for the kale which is still tolerating the cool temperatures.  I had found a recipe that paired kale with butternut squash and Gruyere cheese.  Having both butternut squash and kale available from the garden it seemed like a good time to try this tart.  It has a whole wheat crust and it was colorful, with the dark green of the kale and the bright orange of the squash.  The Gruyere cheese added a slightly smoky flavor.

There are several steps to completing this recipe so it is not really quick and easy but none of it is particularly difficult.  The crust is made, chilled, rolled out and then baked empty.  The squash is cubed and then roasted.  The onions are sauteed and the kale is sauteed.  Once these four ingredients are cooked separately they are then combined and baked.

First the crust:

1 cup whole wheat flour
3/4 cup all purpose flour
1 stick cold butter, cut into cubes
1 Tbsp apple cider vinegar
3 Tbsp ice water

In food processor with metal blade process the flours to combine.  Add the cubed butter and pulse to incorporate the butter into the flour.  When pea sized pieces form add the vinegar and the water and process just until dough comes together.  Gather dough into a ball, wrap in parchment paper and refrigerate for at least 30 minutes and up to overnight.  Remove from refrigerator and roll out into a circle.  Place crust into tart pan.  run a rolling pin over the pan's edges to trim away the excess crust dough.  The original recipe called for the surface of the tart crust to be covered with parchment and pie weights used for the first 15 minutes of baking and then the parchment and weights are removed for the remaining 10 minutes.  Instead I pricked the bottom of the crust with a fork before baking which worked just fine.  Bake at 400° for 25 minutes.  Then remove from oven to cool.  

Next the roasted squash:

1 pound butternut squash, peeled and cubed (I used half of the squash in the above picture)
1/2 Tbsp olive oil
salt  and pepper
1/2 tsp nutmeg

combine the squash, oil and seasonings in a bowl and stir to coat.  Place on a parchment lined baking sheet and bake in the 400° oven for 25 minutes.  Remove from oven and set aside.

while the squash is baking do the kale:

1 1/2 Tbsp olive oil

2 cloves garlic, minced

1 bunch of kale, stems removed and roughly torn or chopped

1 tsp red pepper flakes

pinch salt

Heat a large saute pan over medium-high heat.  Add the olive oil and when hot add the garlic and cook for 2 minutes.  Add the kale and cook for 5-7 minutes.  While cooking add the red pepper flakes and salt.  When done transfer to a large bowl.

Use the same pan to cook the onions:

1/2 Tbsp olive oil

1 small onion, thinly sliced

salt

2 Tbsp balsamic vinegar

Heat the oil over medium heat and when hot add the onion slices and salt and cook for about 20 minutes stirring frequently.  Stir in the balsamic vinegar and remove from heat.  Allow to cool.

Make the filling and assemble the tart:

3 eggs, beaten

sauteed kale

roasted squash, divided

onions

1 cup Gruyere cheese, grated, divided

black pepper 

Blot the kale dry if very wet.  Add the beaten eggs to the kale along with 3/4 of the squash, the onions, 1/2 of the cheese and a few grinds of black pepper.  Pour into the tart crust.  Top with remaining squash and cheese and a few more grinds of black pepper.  Bake in the 400° oven for 25-28 minutes or when egg is set and top is lightly browned.  Allow to cool for 5-10 minutes before serving.

source:  original recipe here