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Monday, August 29, 2011

Autumn Golden Vegetable Lasagna

It may still be August and 105 degrees outside, but I'm dreaming of scarves, sweaters, cider, and pumpkins. Although it's clearly still summer outside, it's fall inside my kitchen, where I've been whipping up goodies like apple cider cupcakes, ginger snaps, and Rachael Ray's Autumn Golden Vegetable Lasagna. Hey, a girl can dream, right?

This lasagna is genius for several reasons. First, egg rolls wrappers instead of lasagna noodles? Easy and amazing. Pumpkin + lasagna? Doesn't get any better. The plethora of cheese doesn't exactly make this a health food, but it's still lighter than traditional lasagna, and you definitely get your veggies in. It reminds me of my favorite fall tradition, Baked Stuff Pumpkin, but it's not quite as rich, and it's definitely easier.

So here's how you make it.


2 T. unsalted butter
2 1/4 cups peeled, cubed butternut squash (it says 10 oz, I used a 12 oz bag of precut squash from Walmart)
2 C creamy white sauce (recipe follows)
1 can pumpkin puree
1 egg
10 egg roll wrappers
1 3/4 C shredded gouda
8 large basil leaves

In a large nonstick skillet, melt the butter. Add the squash and 1 C water and simmer over medium heat; season with salt and pepper. Cook, stirring, until the water is evaporated and the squash is golden and tender, about 13 minutes.

Preheat oven to 400 degrees. Grease an 8-inch baking dish (I think 9 inch might be better...). Place 1/2 C white sauce in the bottom. Whisk pumpkin and egg together in a bowl.

Cut half the egg roll wrappers into 3 strips each. Fill a bowl with hot tap water. As you work with each wrapper, dip it in the water to rinse the starch off. Use 1 whole wrapper and 3 strips to cover the bottom of the dish (they'll overlap). Spread a generous 1/2 C of pumpkin mixture on top and sprinkle with 1/3 C of cheese. Repeat the layering.

Add another layer of egg roll wrappers. Spread with 1 cup white sauce, then top with squash, basil, and 1/2 C cheese. Add another layer of egg roll wrappers, the remaining pumpkin mixture, and 1/3 cup cheese. Top with the remaining egg roll wrappers, then spread with the remaining white sauce.

Cover the dish snugly with foil and bake for 30 minutes. (It says you should put the dish on a baking sheet. I didn't notice this instruction, and my oven is suffering for it.) Uncover the dish, sprinkle the remaining 3/4 C cheese on top, and bake until golden and bubbly, about 10 min. Cool for 15 min before serving.

White Sauce

2 T butter
1/2 C chopped shallots (I used there a difference?)
1/4 C flour
2 C milk, warmed (I didn't warm mine, and it was fine)
1/4 C grated parmesan

Melt butter in medium saucepan over medium heat. Add shallots and cook until tender, about 5 min. Stir in flour for 2 min. Gradually whisk in milk. Bring to a boil and cook for 2 minutes, stirring constantly. Remove from heat, add parmesan, and season with salt and pepper.