https://www.copymethat.com/r/qoy3rbdnrh/butternut-squash-lasagna-pie-yotam-ottol/
147781917
pqqdj2c
qoy3rbdnrh
2024-11-01 01:13:31
Butternut Squash Lasagna Pie. Yotam Ottolenghi
loading...
X
Total Time
2 hours
Rating
4
(1,503)
Notes
****Read 269 community notes --
vegan "walesan" cheese recipe.
chop spinach very small for ease in cutting lasagna.
see smit. kitch and guardian's versions
and more...
This comforting dish lands somewhere between a lasagna and a pie. Thinly sliced butternut squash and broken dried lasagna noodles are all tossed together in one bowl with cheese, spices and a red pepper sauce, then pressed into a cake pan before baking, at which point everything softens and cooks together into imperfectly perfect layers. A simple béchamel topping is made while your pie is in the oven, leaving you ample time to get on with assembling a big salad or a side dish of your choosing.
Featured in: Stay Warm This Fall With Butternut Squash Lasagna
2 hours
Rating
4
(1,503)
Notes
****Read 269 community notes --
vegan "walesan" cheese recipe.
chop spinach very small for ease in cutting lasagna.
see smit. kitch and guardian's versions
and more...
This comforting dish lands somewhere between a lasagna and a pie. Thinly sliced butternut squash and broken dried lasagna noodles are all tossed together in one bowl with cheese, spices and a red pepper sauce, then pressed into a cake pan before baking, at which point everything softens and cooks together into imperfectly perfect layers. A simple béchamel topping is made while your pie is in the oven, leaving you ample time to get on with assembling a big salad or a side dish of your choosing.
Featured in: Stay Warm This Fall With Butternut Squash Lasagna
Ingredients
- subheading: FOR THE PIE:
- ¼ cup olive oil, plus more for greasing the pan
- 8 garlic cloves, roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon cumin seeds, roughly crushed in a mortar and pestle
- 1 tablespoon coriander seeds, roughly crushed in a mortar and pestle
- 2 teaspoons Aleppo chile flakes
- 1 (12-ounce) jar red peppers, drained
- 1 teaspoon light brown sugar
- Fine sea salt and black pepper
- 1 small butternut squash (about 1 ¾ pounds), peeled, halved, deseeded and cut into ⅛-inch-thick slices
- 8 ounces dried lasagna noodles, each roughly broken into 3 or 4 pieces
- 7 ounces baby spinach (10 lightly packed cups)
- 1 packed cup basil leaves, torn in halves
- 1 cup crumbled Greek feta
- Heaping ½ cup finely grated Parmesan
- subheading: FOR THE BÉCHAMEL:
- 3 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 1½ cups whole milk, plus more if needed
- 2 garlic cloves, minced
- Fine sea salt
- ¼ cup finely grated Parmesan
Steps
Directions at cooking.nytimes.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!