This meal was a marathon! Not the eating part but the cooking part. I didn’t know I had so many pots and pans in my house, and I think all of them are now dirty. I pinned this recipe on Pinterest a while ago and have been drooling over it ever since. It has some amazing Fall flavours combined to create an original twist on a hearty classic. Most of the food I cook and recipes I post are fairly simple – combined prep and cooking time usually come in under an hour. I’m a firm believer that good food doesn’t need to be complicated nor have so many different elements that you need a second kitchen to pull it off. Seasonal, fresh, local ingredients and simple cooking from scratch are my mottos. Well, this recipe broke the mold a little bit. Ok, a lot. From beginning to having food on the table was in the vicinity of three hours! But, like a marathon, the result was so sweet and so worth it.
1 butternut squash
10 cups mustard greens (I believe what I used were mustard greens – they were from my CSA and came unlabeled, so I’m not exactly sure. You can always use spinach which is what the original recipe called for.)
3 onions, thinly sliced
1 box whole wheat lasagna noodles (not the oven-ready kind)
2 cups cottage cheese
3 cups mozzarella cheese, grated
1/2 cup grated parmesan
1/4 tsp red pepper flakes
4 cloves of garlic, chopped
1/2 cup basil, chopped
1 tbsp Butter
3 cups milk
3 sprigs of parsley, chopped
1/4 tsp nutmeg
freshly ground pepper
1/2 tsp red pepper flakes
1 bay leaf
6 tbsp butter
1/2 cup whole wheat flour
2/3 cup grated parmesan cheese
1. Preheat oven to 425. Cut squash in half lengthwise, scoop out seeds, drizzle with olive oil, sprinkle with salt and pepper. Place cut sides up on a baking sheet and roast for about 30 minutes, or under soft and browned.
2. Meanwhile, melt 1 tablespoon of butter and a tablespoon of olive oil in a large pan over medium heat. Add onions and some fresh ground salt and cook for about 30-40 minutes, until a brown. Halfway through add the remaining two cloves of minced garlic.
4. Meanwhile (I’m kidding – I didn’t really do all these things in tandem, although I was seriously wishing I had a second stove top right about now!) Boil the lasagna noodles until al dente. Set aside in a bowl of cool water.
5. (Beschamel: I took a few liberties here. I have never made beschamel sauce and I modified the instructions to make it simpler. I don’t know if this makes it less of a beschamel, but it worked and it was tasty!) Add milk, parsley, nutmeg, pepper, red pepper flakes and bay leaf to a pot and bring to a simmer. In a separate pot, melt the butter and add flour. Stir until combined (about one minute). Remove bay leaf and add butter/flour mixture to milk mixture and whisk to incorporate. Stir in the parmesan and set aside.
6. Preheat oven to 375. Stir chopped basil into cottage cheese. In a baking dish, place a layer of noodles, then squash, some mozzarella, half the cottage cheese, then beschamel. Repeat, but instead of squash add the sauteed greens followed by caramelized onions. Finish with a layer of noodles, remaining beschamel, a bit more mozzarella and grated parmesan.
7. Bake for 25 minutes, or until bubbling. Turn the broiler on (low, if yours has high/low settings like mine) and bake for another 5 minutes, or until brown and crunchy on top. Allow to sit for 10 minutes before serving.
Copied nearly entirely from The Kitchy Kitchen.