How To Cook Lasagna With A Little Twist (rajiv tiwari)

Lasagna can be made in a large number of ways. Unlike the usual recipes, this one adds an element of surprise to your dish. Lasagna is a largely flexible noodle that you can experiment with to create your very own recipe. Butternut Squash Lasagna is one of those unusual dishes that will leave you surprised with its yummy taste. Try playing with some of the ingredients and see if you can come up with a lasagne recipe of your own.

Butternut Squash Lasagna

Ingredients:
* ? butternut squash chopped into cubes
* Extra-virgin olive oil for drizzling
* Salt and pepper to taste
* ? pound ruffle-edge lasagna noodles, broken
* 2 cloves garlic, finely chopped
* ? medium head endive , chopped
* About ? cup chicken stock
* ? cups fresh ricotta cheese
* A small handful of thinly sliced sage leaves
* ? cup grated Parmigiano-Reggiano
* 1 tablespoons butter
* 1 tablespoons flour
* 1 cup whole milk
* Freshly grated nutmeg to taste
* ? pound Italian Fontina cheese

Directions:

1. Heat the oven to around 400?F.

2. Put the squash on a baking sheet and lightly add a drizzle of extra-virgin olive oil and salt and pepper to taste. Cook till the squash is golden at edges and tender.

3. Bring a large pot of salted water to a boil and cook the lasagna a little lesser than al dente.

4. While the water is cooking the lasagna, heat a tablespoon of extra-virgin olive oil over medium flame in the pan. Add garlic and stir, then add endive and wilt. Add a little salt and pepper to taste, add stock and simmer gently until ready to use.

5. In a bowl mix the together ricotta, sage, salt, pepper and cheese.

6. In a saucepan, melt the butter over medium heat. Whisk in flour, cook and then add the milk. Raise the flame and add salt, pepper and nutmeg to the sauce. Let sauce thicken and taste to check seasoning.

7. Drain the lasagna noodles and add to the pot. Stir in ricotta cheese mixture, mix thoroughly and then add the roasted squash and endive.

8. Transfer to a casserole and pour the milk sauce. Cover with small layer of Fontina cheese and place in the oven to bake till it's bubbly and brown.

9. Serve your lasagna hot!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes.lasagna, cook the lasagna

Lasagna can be made in a large number of ways. Unlike the usual recipes, this one adds an element of surprise to your dish. Lasagna is a largely flexible noodle that you can experiment with to create your very own recipe. Butternut Squash Lasagna is one of those unusual dishes that will leave you surprised with its yummy taste. Try playing with some of the ingredients and see if you can come up with a lasagne recipe of your own.

Butternut Squash Lasagna

Ingredients:
* ? butternut squash chopped into cubes
* Extra-virgin olive oil for drizzling
* Salt and pepper to taste
* ? pound ruffle-edge lasagna noodles, broken
* 2 cloves garlic, finely chopped
* ? medium head endive , chopped
* About ? cup chicken stock
* ? cups fresh ricotta cheese
* A small handful of thinly sliced sage leaves
* ? cup grated Parmigiano-Reggiano
* 1 tablespoons butter
* 1 tablespoons flour
* 1 cup whole milk
* Freshly grated nutmeg to taste
* ? pound Italian Fontina cheese

Directions:

1. Heat the oven to around 400?F.

2. Put the squash on a baking sheet and lightly add a drizzle of extra-virgin olive oil and salt and pepper to taste. Cook till the squash is golden at edges and tender.

3. Bring a large pot of salted water to a boil and cook the lasagna a little lesser than al dente.

4. While the water is cooking the lasagna, heat a tablespoon of extra-virgin olive oil over medium flame in the pan. Add garlic and stir, then add endive and wilt. Add a little salt and pepper to taste, add stock and simmer gently until ready to use.

5. In a bowl mix the together ricotta, sage, salt, pepper and cheese.

6. In a saucepan, melt the butter over medium heat. Whisk in flour, cook and then add the milk. Raise the flame and add salt, pepper and nutmeg to the sauce. Let sauce thicken and taste to check seasoning.

7. Drain the lasagna noodles and add to the pot. Stir in ricotta cheese mixture, mix thoroughly and then add the roasted squash and endive.

8. Transfer to a casserole and pour the milk sauce. Cover with small layer of Fontina cheese and place in the oven to bake till it's bubbly and brown.

9. Serve your lasagna hot!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes.lasagna, cook the lasagna