Butternut-Swiss Chard-Three Cheese Lasagna

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I, like any other good SAHM, use Facebook as my primary source of information and communication while I spiral in the toddler vortex during the day.

My fabulous friend Michele shared a link from Cooking Light for a Butternut Squash-Caramelized Onion-Spinach Lasagna that originated from My Recipes.  I made this the same day, inspired from that recipe.

I attempted the My Recipes technique of a no butter béchamel. It was a disaster.  The milk-flour paste when added to the warmed milk just created little spheres of flour gunk that floated throughout it.  I tried putting it in blender and that kinda fixed it, but it never thickened properly.  Meanwhile, entire time I am wrestling with that, I am staring at the pile of cheese I was going to add to it and thought – all this work for the sacrifice of few tablespoons of butter?? Uh, no.  Ditched it and morphed that recipe into what is below.

Had toddler dinner party that night and 3 out of 5 children willingly consumed the lasagna!! The two that did not? Yup, Will and Em.  Mine.  Matty had immediately had a plate after the photoshoot and the two little gentleman that joined us are awesome eaters and gobbled it up.

butternut lasagna layers (1 of 1)

Butternut-Swiss Chard Three Cheese Lasagna

Ingredients
  • 1 butternut squash
  • 1 large bunch swiss chard, large stems discarded, rest cleaned and chopped into small 1″ pieces.
  • 1 yellow onion, chopped
  • 2+4 Tablespoons butter
  • 4 Tablespoons flour
  • 4 cups milk (any kind – I used 1%)
  • 2-3 leaves fresh sage finely chopped
  • 8 oz gruyere cheese shredded
  • 1/2 cup parmesan cheese
  • 1/2 cup feta cheese
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • no boil lasagna noodles
Instructions
  1. Oven to 400.
  2. Cut squash in half lengthwise – to make that easier microwave 1-2 minutes – then scoop out seeds and place face down in microwaveable casserole dish that you can fit the lasagna in later. Add 1 cup water, cover tightly with saran wrap and microwave 12-15 minutes (will probably have to turn off turntable if that is an option). Entire flesh should be soft and cooked, so if it is not, microwave another minute or two until it is done.
  3. Meanwhile, add 2 tablespoons butter to large pan or dutch oven over medium high heat- saute onions for 1-2 minutes then add swiss chard. Salt and pepper all this and then stir until greens are fully wilted – if bottom starts to brown too fast, add 1/2 cup water.
  4. You can either empty that greens/onion pan and wipe it out for the next step, or while those are cooking, get another pan going over medium high heat with 4 tablespoons of butter – bechamel making time! – when melted add 4 tablespoons flour. Whisk together until it forms a cohesive paste, then slowly whisk in 4 cups of milk. Keep whisking until it comes to a boil then turn heat down – bringing it to boil then turning down will thicken it properly. If you put a spoon in there and draw a line thru the sauce line should not bleed. Add 1 teaspoon salt, fresh sage, cayenne, onion-swiss chard mixture and all 3 cheeses. Stir until combined – feta will remain bit lumpy.
  5. Remove squash from dish, empty water out and rinse. Put 1 cup of cheese mixture on bottom. Add 3 sheets of no boil pasta – make sure all parts of pasta are covered by sauce. Add another cup cheese sauce on top of pasta, then using a large spoon, scoop butternut onto the cheese sauce in even layer – see pic. Top with pasta sheets and repeat cheese layer, butternut as many times as you can with the amount you have. Once you put on those final sheets of pasta however, the very top layer should just be cheese sauce. It generally ends up being 3 layers of cheese/squash so visually divide up those ingredients by thirds when dispersing them. If you have some extra parmesan, sprinkle 2 tablespoons on top.
  6. Into oven for 30 minutes. Let cool for 10 minutes before serving.

butternut lasagna finished2 (1 of 1)

 

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