I just love to make lasagna. It’s one of those meals that can easily be made to serve a large crowd or one that can be made and pre-portioned into mini meals and enjoyed on busy weeknights. I recently made a traditional version using a slow simmered Bolognese sauce and ricotta using large egg roll skins as the lasagna dough, and was so pleased with the result, that I wanted to try my hand at another flavor. This time I wanted to make a vegetarian version. I didn’t want to make the more mainstream spinach and cheese variety, but something a little more unique. Squash is abundant this time of the year and I decided that it would make a wonderful filling.
After I experimented with the recipe a few times, I discovered a few things. First, the sweetness of the butternut squash does not pair well at all with a cheese like parmesan. The squash needed something that was both flavorful and creamy…but not sharp in flavor. So, it was back to the drawing board to find a more complimentary flavor. I didn’t have to look too far, but I must admit that my next choice was a bit unorthodox.
I decided to make my next version with a good quality cheddar that also had high melting properties. I chose to use a mild cheddar cheese because I wanted it to complement the squash and not something that was too contrasting in flavor. Once I tried this flavor combination, I knew I was on the right track, but it still needed that little extra something.
Enter port wine…
The importance of this ingredient should not be diminished in this dish, so make sure not to skip it. It adds a fruitiness that rounds out the flavors of the squash, cheddar cheese and the spices — yet the dish remained savory.
The final result is every bit as creamy, gooey and cheesy as you would expect, and surprisingly enough, it doubles as both a hearty winter meal and even a light summer meal. Serve it up with some sautéed vegetables or a lovely salad. Make a small tray with the smaller wonton wrappers or use the large egg roll wrappers like I did for a larger pan. As long as you remember to slightly overlap the wonton layers, the integrity of the layers will remain intact and will show beautifully with every slice.
Butternut Squash Lasagna With Port Wine Cheddar Bechamel (1-12” square baking dish)
1 medium squash, precooked
1 package large egg roll wrappers (12 wrappers per pound)
1 cup salted butter (2 sticks)
1 cup flour
6 cups whole milk, warm
8 large eggs
Salt and white pepper (start with ¼ teaspoon of each and then adjust as needed)
1 teaspoon allspice
2 teaspoons cinnamon
2 containers of port wine cheddar cheese
4 cups port wine, reduced to 1 cup
1 pound shredded mild cheddar cheese, separated into 4 piles
2 cups shredded mozzarella, reserved for the top
First, you need to bake the butternut squash until it is tender. I buy the whole squash and cut it in half, then remove the seeds. I fill a baking dish with a little water and the place the squash cut side down in the pan and bake until tender, about 30 minutes at 350°C. You know that it is ready when you can push a small knife through the exterior and it goes through without any resistance. Once this is cool, use a large spoon to scrape out all of the inside flesh and place this into a large strainer to remove as much water as possible. This part is important, so make sure not to forget to do it. I usually do this the day before and allow it to drain in the fridge overnight.
Next, you should add your 2 cups of port wine into a small pot and reduce by half, then set aside until ready to use. This recipe uses a béchamel cream which is very easy to make, and you start by making a roux. Add the butter to a large pot and melt on medium heat. Once it has melted, add the flour and stir for approximately 10 minutes to remove the flour taste. We do not want this to take on any color, so make sure not to cook this for too long. While the flour is cooking in the pot, crack your eggs into a medium size bowl and whisk until they are well mixed. Slowly add 1 cup of the warm milk to the eggs (temper) to bring the eggs up to temperature before adding to the mixture, then set aside. Use a whisk and add the remaining 5 cups of milk to the roux and whisk until all of the milk is incorporated and no lumps appear. Continue to whisk on moderate heat and the mixture will slowly begin to thicken after a few minutes. At this point, add the S&P and then the containers of port wine cheese, one at a time.
Allow the first container to melt completely before adding the other. Once the 2nd container is almost melted, add the egg mixture slowly and whisk well again. Next add the strained squash and stir in. It’s Ok it some large pieces of squash remain in the béchamel, but if it bothers you, you could puree it and then add this to the béchamel. Adjust for salt and pepper again and then add the reduced port wine along with the spices at the very end, and stir everything well together.
Prepare your baking pan by spraying it well with a good pan release, and then open your pack of egg roll wrappers.
The pack that I use has just the right number of sheets that I need, so there is no need to thaw and refreeze. I picked this brand up at the Fresh Farm Market in my area, and there are 12 – 7”x7” pieces per pack, which fits perfectly into one 12″ x 12″ large pan. These 12 sheets will give me 4 layers of paper thin pasta.
The next step involves pouring the filling equally among 4 of the same sized bowls. Set 3 of the 4 bowls aside and take the 4th bowl and split that quantity into two. The two smaller quantities will be reserved for the very bottom of the pan and the very top of the lasagna. The small quantity in the bottom is added to prevent the dough from sticking to the base and the top is added to prevent the dough from drying out.
Before you begin layering, preheat your oven to 325°F. This temperature is very important, because if it is any higher, the heat will be too intense and large bubbles will form ruining your layers.
To begin the layering process, take one of the smaller quantities and pour it into your 12” baking dish and spread it all over the pan. Place 4 egg roll wrappers over this, making sure that the wrappers slightly overlap.
Then take the first of the three bowls you have set aside with the full amount of filling and gently ladle over this layer of dough. Top the filling with the first pile of shredded cheddar cheese then place another 4 pieces of dough over this.
Repeat with the 2nd full bowl of béchamel and another pile of cheddar cheese. Repeat this procedure until you have added the last 4 egg roll wrappers to the lasagna and then topped the lasagna with the remaining half filled bowl of filling. Add the last pile of cheddar cheese, and the 2 cups of shredded mozzarella (if you are using it), and place this into you preheated oven and bake for 30 minutes until the lasagna has set.
Once it has set, turn the temperature up to 350°F, and allow it to take on a nice golden color on top, another 10-15 minutes. Once you have achieved this, remove from oven and allow it to cool slightly before cutting into wedges and serving. If you do not plan to serve this right away, allow it to cool completely, then cut into even slices and place into lidded microwaveable bowls and freeze.
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