Posted by Michele on March 27, 2008, 23:26:43, in reply to "Butternut Squash & Sage Lasagna"
I might try the recipe, and I'll let you know if I do; however, that frozen spinach definitely won't be included if I make the lasagne. That stuff is evil! It's not quite as bad as canned spinach...the ultimate evil. We only use fresh spinach, and I prefer baby spinach.
The other thing I wanted to mention was that 1/8 cup of fresh sage is way too much IMHO. To answer your question, I don't use the stems, and I season to taste. A little bit of sage--fresh or dried--can go a long way. I'm wondering why the author used sage. I think it's fine for fake chicken dishes or stuffings, but I prefer oregano and basil in anything Italian. I might try the sage, but....
Thanks for the recipe!!
--Previous Message--
: 1 large onion, cut in half then crosswise
: into 1/4-inch slices
: 1 tablespoon olive oil
: 1/4 teaspoon salt, divided
: 1/4 teaspoon pepper, divided
: 1 medium butternut squash, 3-4 pounds,
: cut in half and seeded
: 3 1/2 cups soy or rice milk, divided
: 1/4 cup cornstarch
: 1/8 cup packed fresh sage leaves,
: chopped
: 1/8 teaspoon nutmeg
: 1 cup grated soy Parmesan (6 ounces),
: divided
: 1/2 teaspoon salt
: 1/8 teaspoon pepper
: 6 no-boil lasagna noodles (from an 8-9
: ounce package
: 15 ounces frozen chopped spinach,
: thawed & squeezed dry *WARNING* - I
: wouldn't recommend adding!
:
: Preheat oven to 450 degrees. Line two
: jelly roll pans with tinfoil. Toss
: chopped onion with oil, salt and pepper
: and spread on one prepared baking
: sheet. Lay squash, cut side up, on the
: other and sprinkle with about 1/8
: teaspoon salt and pepper. Cover squash
: pan with tinfoil; leave onions
: uncovered. Roast both pans 45 minutes,
: stirring onions halfway through
: cooking, until squash is tender and
: onions are browned. Remove to cool and
: reset oven to 375 degrees.
:
: Meanwhile, in a large saucepan, heat 3
: cups of soy milk to a simmer, stirring
: occasionally. Add cornstarch to
: remaining soy milk and whisk well. When
: soy milk in pan is simmering, stir in
: cornstarch mixture and blend well.
: Bring to a full boil, stirring
: constantly, and cook on minute until
: thickened. Remove from heat and stir in
: sage, nutmeg, 3/4 cup soy Parmesan, 1/2
: teaspoon salt and 1/8 teaspoon pepper.
:
: When vegetables are cool enough to
: handle, scrape squash from skins into
: bowl of a food processor. Add onions
: and puree until smooth. You should have
: about 2 cups of puree.
:
: Spoon about 1/4 cup white sauce into
: the bottom of a 8x8-inch glass baking
: dish to cover bottom. Arrange two
: lasagna noodles over sauce. Evenly
: spread 1/2 cup squash puree, then 1/2
: cup chopped spinach over noodles. Top
: with 1/2 cup sauce.
:
: Repeat layering one more time, starting
: with noodles. Top each with 2 more
: noodles. Spread remaining sauce over
: noodles; sprinkle with remaining soy
: Parmesan.
:
: Cover with aluminum foil and place on a
: cookie sheet to catch drips. Bake 30
: minutes. Remove foil and bake an
: additional 15 minutes until hot and
: bubbly. Let stand 10 minutes before
: serving. Makes 6 servings.
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