Use those fall veggies! This week fall vegetables abound at the Boston Public Market on Dewey Square.
SWEET POTATO, CARAMELIZED ONION AND BUTTERNUT SQUASH LASAGNE
From A Gardeners’ Community Cookbook by Victoria Wise, Workman Publishing Company
1 pound lasagne noodles
2 medium sweet potatoes, peeled and sliced into 1/4-inch thick rounds
2 tablespoons butter
2 tablespoons olive oil
3 medium sweet onions, sliced into 1/4 inch thick rings
1 teaspoon sugar
1 large egg, lightly beaten
3 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano
2 cloves garlic, minced
1 teaspoon salt
3 cups ricotta cheese
1/2 cup parmesan cheese
1/2 pound butternut squash, cooked and mashed
1 pound mozzarella cheese
Cook the pasta until al dente, drain and coat with enough oil to keep noodles from sticking. Set aside.
Spread the sweet potatoes in one layer on a baking sheet. Drizzle a little oil over the potatoes and turn to coat both sides. Bake for 15 minutes in a preheated 475 degree oven, until cooked and lightly golden. Reduce the oven to 375 degrees.
Melt the butter and 2 tablespoons oil in a large skillet. Stir in the onions and sugar and saute over medium heat for 20 minutes, until soft and beginning to turn golden. Set aside.
Place the egg, basil, oregano, garlic, and salt in a large bowl and whisk together. Add the ricotta and grated cheeses and wisk to smooth. Add the squash and mix to blend well. Set aside.
Assemble the lasagne – lightly oil a 13 x 9 baking pan. Line the bottom with a layer of noodles. Spread some of the cheese and squash mixture over the noodles. Add a layer of sweet potatoes, then a layer of the onions. Top with a layer of mozzarella and sprinkle with black pepper to taste. Continue until all the ingredients are used and the top is a layer of onions lightly covered with mozzarella.
Bake for 90 minutes, or until bubbly and golden across the to. Remove and cool for 5 minutes. Cut into squares and serve.