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Lasagna, golden/no meat




Source of Recipe


from rdj
Lasagna, golden/no meat

2 onions (1 pound total), peeled and chopped
3 Tablespoons butter or olive oil
2 Tablespoons minced fresh ginger
1 Tablespoon curry powder
2, 12 ounce packages thawed frozen golden squash
1, 15 ounce container Ricotta cheese (1 3/4 cups)
salt
1 large egg
1/4 cup all-purpose flour
2 cups fat-skimmed chicken broth
1 cup half and half (light cream) or milk
About 1/2 teaspoon freshly grated nutmeg
1/2 pound dried lasagna pasta
1/2 cup shredded Parmesan cheese

1. In a 10- to 12-inch frying pan over high heat, frequently
stir onions with 2 tablespoons butter until limp, about 5 minutes.
Scoop out 1/2 cup of the onion mixture and set aside.
To frying pan, add ginger, curry powder, and squash; mix,
then scrape into a bowl.
Stir ricotta cheese into squash mixture and add salt to
taste. Add egg and mix well.

2. Rinse and dry frying pan; return to high heat. Add remaining butter,
the reserved onion mixture, and flour. Stir until flour is golden, about
3 minutes. Remove from heat; add broth and half-and-half. Mix until
smooth. Stir over high heat until mixture boils; reduce heat and simmer,
stirring often, about 5 minutes. Add 1/2 teaspoon nutmeg and salt to
taste.

3. Meanwhile, in a 5- to 6-quart pan over high heat, bring about 3
quarts water to a boil. Add lasagna and cook, stirring occasionally,
until tender to bite, 12 to 16 minutes. Drain, immerse in cold water,
then drain again.

4. Spread about 1/2 cup of the onion sauce evenly over the bottom of a
9- by 13-inch casserole. Arrange 1/2 the lasagna neatly over sauce to
cover. Spoon all the squash mixture onto pasta and spread level. Cover
neatly with remaining pasta and coat completely with remaining onion
sauce. Sprinkle with parmesan cheese and dust with more nutmeg.

5. Bake lasagna in a 375F oven until bubbling at edges and lightly
browned on top, 35 to 40 minutes. Let stand 15 to 20 minutes; cut and
serve with a wide spatula. Yield: Makes 8 servings.


CALORIES 377 (43% from fat); FAT 18g (sat 11g); CHOLESTEROL 80mg;
CARBOHYDRATE 38g; SODIUM 225mg; PROTEIN 17g; FIBER 3.7g