Squash and Broccoli Rabe Lasagna
- 2 2-lb. butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
- 3 tablespoons olive oil plus more
- Kosher salt, freshly ground pepper
- 2 pounds broccoli rabe (rapini), tough stems removed
- Crushed red pepper flakes
- 1 pound fresh mozzarella, coarsely grated
- 1 pound whole-milk ricotta
- 1 cup finely grated Parmesan
- 1 tablespoon finely grated lemon zest
- 2 teaspoons minced fresh sage
- 1 teaspoon minced fresh rosemary
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup unbleached all-purpose flour
- 5 cups (or more) half-and-half
- 1/8 teaspoon (or more) freshly grated nutmeg
- 1 bay leaf
- Kosher salt, freshly ground pepper
- 1 pound lasagna noodles
- 3/4 cup finely grated Parmesan
- This recipe is vegetarian
- Produce
- 2-lb. butternut squash (2)
- Bay leaf (1)
- Broccoli rabe (2 pounds)
- Lemon, zest (1 tablespoon)
- Rosemary, fresh (1 teaspoon)
- Sage, fresh (2 teaspoons)
- Cooking & Baking
- All-purpose flour, unbleached (1/4 cup)
- Kosher salt (2)
- Nutmeg (1/8 teaspoon)
- Olive oil plus more (3 tablespoons)
- Red pepper flakes (1)
- Pasta & Grains
- Lasagna noodles (1 pound)
- Dairy
- Butter, unsalted (1/4 cup)
- Half-and-half (5 cups)
- Mozzarella, fresh (1 pound)
- Parmesan (1 3/4 cup)
- Whole-milk ricotta (1 pound)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published September 19, 2012 (5 months ago).
314 people saved this recipe.
