OMG I actually made something edible last night.
Well, first, I should say that a big, fat “Happy Birthday” is in order for my wonderful husband. I still haven’t figured out why he likes me but I love the sh*t out of this guy. Born in the fall…sweet but a little spicy…oh, so cheesy…likely to age extremely well…yeah, this lasagna is Ross in food form.
Well, I can’t take all the credit. Or any of it really…as I often do, I was floundering for something special to make and Jessica came to the rescue again. I mean…lasagna that tastes like fall? Um, yes, please.
And no, that’s not nasty-ass “real” pasta. It’s Capello’s. If you haven’t tried it, please do…it’s pretty damn good and gluten-free—and almostPaleo! (It does contain potato starch). I ordered a case of the stuff and am eagerly looking forward to the end of my competition prep so I can try the fettuccini and gnocci, too. I mean…pasta that won’t make my insides explode? Have I died and gone to Heaven? Actually…yes. My kitchen smells like Heaven in autumn.
(adapted from this recipe)
½ Winter Squash, cubed and peeled (I used Acorn Squash)
2 Sweet Potatoes, cubed
2 T Olive Oil
Salt and Pepper to taste
1/4 teaspoon nutmeg
12 oz Mascarpone Cheese, room temperature
¼ c Pastured Butter
1 Shallot, thinly sliced
3 Cloves Garlic, minced
1 1/2 c Fresh Parmesan, grated
Fresh Mozzarella, grated or thinly sliced (use as much as you like!)
1 T Dried Sage
**Filling: Combine squash, sweet potato, olive oil, salt, pepper, and nutmeg. Lay in a baking dish and roast for 50 minutes at 350 degrees, tossing every 15 mins. Cool completely, then place in a food processor. Don’t puree it completely, but make it smooth with small lumps.
Now for the cheesy part! Melt the butter over medium heat in a skillet. Add the shallots and garlic, continuing to stir or whisk for a few minutes. When the butter is browned, remove from heat and cool. Beat the mascarpone, half of the Parmesan cheese, and the browned butter/shallot/garlic mixture until fluffy.
**Assembly: Grease an 8×8 baking dish. Place a layer of lasagna noodles on the bottom (keep in mind Capello’s are no-cook). Spread the squash not-quite-puree on top. Then spread a layer of the mascarpone mixture. Spread a layer of mozzarella. Repeat as many times as you can/want/whatever. Sprinkle sage on top…the original recipe uses a bunch of fresh sage leaves, and that’s probably your best bet…I’m just cheap 😉
Bake at 350 degrees for 40-45 minutes, until browned on top and bubbly. Remove from the oven and let rest for 10 minutes before serving.