Harvest Lasagne
Fresh egg pasta dough layered with turkey sage roasted garlic butternut squash ragu, whipped honey goat cheese ricotta, and smoked gouda. This magical amalgamation of autumnal flavors is well met in the comfort of familiarity that is the lasagne. Already well loved, I hope you can add this to your seasonal repertoire.
Serves 8-10 | Level: Intermediate (moving parts)
Ingredients
Pasta Dough (see NOTE):
280g flour
2eggs
3 yolks
1/2 teaspoon salt
2 tablespoons white wine
drizzle of olive oil
Turkey Sage Butternut Ragu:
2.5-3 lbs butternut (or Honeynut), cubed
2-3 bulbs of garlic, with the top cut off to expose cloves
1 cup white wine
2 cups broth of choice
2 teaspoon smoked paprika
1/4 teaspoon cayenne
2 teaspoons mustard powder
Pinch nutmeg
Salt and black pepper to taste
1/2 cup Greek yogurt
1/4-1/3 cup chopped herbs (sage, marjoram and thyme for me)
1 lb ground turkey
Olive oil & 1tbs butter
100g of parm grated (just a big handful tbh)
Whipped Honey Goat Cheese Ricotta:
113g /4oz soft goat cheese
16 oz ricotta
1 lemon juiced
2-3 tbs honey
Pinch salt
Assembly:
One large block of smoked Gouda (play w the cheese amount and type, there are no wrong answers)
Pasta of choice (see NOTE)
9x13 inch baking dish
Method
Pasta dough: Mix the flour and salt into a bowl and create a well in the center. Add the rest of the ingredients into the well and mix with a fork until it becomes more practical to begin working it with your hands. Knead with the heel of your palm until the dough springs back when pressed lightly. Wrap it and place in the fridge to rest until you're ready to roll it out. To roll, cut into four equal pieces and roll them to the 9 setting on your roller, which is fairly thin.
Ragu: Preheat oven to 350F. Toss squash with olive oil, salt and pepper and cayenne, drizzle exposed garlic bulbs with a little olive oil and wrap them in parchment to roast. Roast together on a sheet pan for about 45 minutes until tender. When it’s done, squeeze out the garlic and blend with squash, yogurt, and all the broth.
Preheat your pan to medium high, add the oil then immediately add the ground turkey followed by the rest of the spices. Allow it to sear for 1-2 minutes before stirring to combine. Allow it a few more minutes alne in the pan until cooked throughly. Add butter, the white wine, and stir before adding your blended squash situation, the herbs, and the cheese.
Assembly: in a seperate bowl, add all of the whipped honey goat cheese ricotta ingredients and whisk until combined. Taste for salt. Grate the cheese you chose (smoked gouda for me)
You will both start and end with a thin layer of ragu so mentally set that aside. Add the first very thin layer of ragu, followed by your first pasta sheet (I use scissors to cut to size), then 1/3rd of the ragu then 1/3rd of the whipped ricotta mixture, then a little cheese (save almost all of it for the top). Do this in three times total for fresh pasta or two for dried pasta. You'll have one remaining fresh pasta sheet. On the last layer of pasta, add the thin layer of ragu you mentally set aside and the rest of your cheese. Bake at 375F for 40-55 minutes, until the sides are bubbly and the middle is cooked (sometimes I stab it w a thermometer to check for sure).
Allow it to rest until its a good temperature for eating, maybe 10 minutes, or a little less if your just ready to go. This pairs incredibly with a shaved apple fennel bulb and arugula salad, tossed in a lemon maple dijon vinaigrette. The tangy freshness makes the lasagne taste even better somehow.
NOTE: for the pasta dough, you can skip homemade and add store bought noodles to speed up the process, it will still be incredible. Par boil them for two minutes, so they are still crunch in the middle but have a head start. The only adjustment to make is to use three layers of lasagne instead of the four you would use with fresh dough. The fresh dough is a lot thinner, so the layers of filling are thinner. The dried sheets of lasagne noodles are a lot thicker so they will need to be paired with more substantial layers of filling.
Happy Eating! Did you make this? Tell me how it went below!
xoxo Slone's Kitchen
Comments