Sunday, March 04, 2007

Acorn Squash Lasagna

Tonight's dinner is a modified recipe from the PBS cooking show Everyday Food. I saw this a couple weeks ago and thought I would give it a whirl.


Olive oil, for baking dish
4 cups Acorn Squash Purée or 2 packages (12 ounces each) frozen winter squash purée, thawed
½ teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles (half of an 8-ounce package)
Acorn Squash Purée

Preheat oven to 400°. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash purée with sage, 1 ½ teaspoons salt, and ¼ teaspoon pepper. In another bowl, mix ricotta with ½ cup Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside.

Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining ½ cup Parmesan.

Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more

I replaced the ricotta mixture and the parmesan cheese with recipes from The Uncheese Cookbook. The ricotta "cheese" recipe is tofu based, and it ended up tasting like plain ol' tofu to me as the added spices/herbs did not seem to add much. The parmesan cheese recipe tasted weird to me. It was the first time I used miso - maybe that was why.

Anyway, no one really liked this (except Dilly), but no one hated it either. Because I had to make everything for the recipe, it was an all-day off/on project. Here are the pics -

Preparing the squash for baking

Peeling blanched almonds for "parmesan cheese"

Preparing parmesan cheese in processor

Tofu Ricotta

Ingredients ready to go

Layering the lasagna

The final product

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