| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 1 head escarole, coarsely chopped
- 1 head garlic, cloves separated but not peeled
- 6 tablespoons butter
- 10 to 12 fresh sage leaves, torn
- 1 pound butternut squash, peeled and cut into bite-size pieces
- Freshly ground pepper
- 1 1/2 cups chicken stock
- 3 tablespoons all-purpose flour
- 3 cups milk
- Freshly grated nutmeg
- Two 15-ounce cans pure pumpkin puree
- 3 eggs
- 2 cups fresh ricotta
- 2 cups freshly grated Parmigiano-Reggiano
- 1 box no-boil flat lasagna
- 12 ounces Italian Fontina, Fontina Val D’Aosta or Gouda cheese, shredded
Instructions
- Preheat the oven to 375 degrees F.
- Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain.
- Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
- Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
- Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon’s surface).
- Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
- In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
- Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.
- Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina.
- Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 688 |
| Total Fat | 44 g |
| Saturated Fat | 27 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 41 g |
| Cholesterol | 201 mg |
| Sodium | 1171 mg |
| Serving Size | 1 of 8 servings |
| Calories | 688 |
| Total Fat | 44 g |
| Saturated Fat | 27 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 41 g |
| Cholesterol | 201 mg |
| Sodium | 1171 mg |
Reviews
It was delicious and very nutritious. My husband is on chemo and radiation and this recipe is chock full of vitamin A, healthy nutrients and antioxidants to help him along. I did add a little kale, too. Thanks, Rachel.
This recipe is labor intensive but worth it. I had more than enough of the garlic sauce so I saved about a cup of it for serving. It’s like eating a savory pumpkin pie and would be a great addition to the holiday table.
YUMMY
I made the recipe as directed except I used a bag of frozen kale instead of the escarole. I found it disappointing and my family agreed it was basically flavorless. It’s also got a lot of steps/ requires using lots of dishes which I don’t mind if the result is amazing but this was less than stellar. If you’re looking for a labor intensive, delicious lasagna try “the big lasagna” on the cooking with the New York Times platform.
Love it! Perfect for a fall dinner, and received excellent reviews from the fam. Good balance of flavors. Served it with baked chicken thighs. I tried to stay as true to the recipe as possible, except I used a pack of thawed frozen spinach instead of the escarole. Will definitely make again.
Loved the layers of flavor. There are a few steps to making this, but it is well worth it. I really like the texture from the escarole and the squash layer is sweet, and the cheese is salty and gooey, I really enjoyed this. I will be making this again!
Sorry, this had no taste. I had to put ground sage and garlic salt on the top of my portion just to eat it. So disappointing. All the time it took to make this, plus the cost of the ingredients, and then to throw it all away after taking out only one portion, a big disappointment. It wasn’t even worth freezing and trying it later
Fantastic twist on lasagna…this will definitely be on the Thanksgiving buffet table. I did a couple of twists though….I browned some turkey sausage and added it to the butternut squash filling mixture and also added spinach to the escarole for more greens. The garlic bechemel sauce is wonderful but I found I wanted more to serve with the lasagna, so I doubled this and used half to prepare and half to serve with it. I just made it again this week and I made a pumpkin parmesan pasta sauce to serve with it and it was perfect. Don’t skip the fontina either….(or substitute mozzarella for it) …the nuttiness of the cheese is perfect for this dish. I highly recommend this one.
If you love delicately sweet entrees you will love love love this pasta dish! The pumpkins flavor is not overwhelming at all .. Your thinking pumpkin pie while you should be envisioning a light scent of the best season of the year flowing through the air and putting a delicate flavor of spice on your palette. Imagine visiting your Italian family in Italy while a light orange sunset transcends you into a night of family, good eats, and tasty Italian wine! Don’t forget the garlic bread !!
This is a good recipe that is tasty all year long. Not too tough to make and makes great leftovers or to freeze for later. It is just as delicious as an italian style lasagna, but make this instead when you’re in the mood for a veggie, sauceless lasagna. The butternut squash serves as the sauce. Kale can be used in place of escarole, but escarole is ideal for the bit of bitterness it adds.