PRODUCT
Has your traditional lasagna recipe worn out its welcome? Embrace the extraordinary with this butternut squash, chorizo and rapini lasagna version!
Portions
6-8
Preparation
40 minutes
Cooking
20 minutes + 55 minutes
INGREDIENTS
Lasagna
1 package (150 g – 20 slices) Fantino & Mondello sliced chorizo
1 box oven-ready lasagna noodles
4 cups (1 L) home-made or store-bought tomato sauce (no meat)
3 cups (750 ml) grated mozzarella
1 cup (250 ml) grated parmesan
1 ball fresh or bufarella mozzarella, shredded into pieces
16-20 sprigs thyme, 2/3 as shredded leaves and the rest of the sprigs as garnish
Squash
1 small butternut squash (or other squash of your choice)
1 tbsp (15 ml) sunflower oil
½ tsp (2.5 ml) salt
Freshly ground pepper to taste
Ricotta rapini
1 tbsp (15 ml) sunflower oil
2 bunches rapini*, washed and roughly chopped
1 shallot, finely chopped
2 cloves garlic, chopped
2 tsp (10 ml) honey
1 tub (475 g) ricotta
2 tbsp (30 ml) dried oregano
½ tsp (2.5 ml) salt
Freshly ground pepper to taste
PREPARATION
Squash
Ricotta rapini
Pour the oil into a pre-heated pan over medium heat and toss the rapini for around 3 minutes. Add the shallots, garlic, and honey. Simmer for 2-3 minutes. Let cool for 10 minutes. In a bowl, combine the rapini, ricotta, oregano, salt, and pepper. Set aside.
Assembly and cooking
Thin layer of tomato sauce
Layer 1
One-third of the lasagna noodles
Half of the tomato sauce
Half of the squash slices
Half of the chorizo slices
Half of the grated mozzarella and parmesan
The thyme leaves
Layer 2
One-third of the lasagna noodles
The ricotta-rapini mixture
Layer 3
The remaining lasagna noodles
The remaining tomato sauce
The remaining squash slices
The remaining chorizo slices
The remaining grated mozzarella and parmesan, topped with the fresh shredded mozzarella pieces
The thyme sprigs
Cover with aluminium foil and bake for 45 minutes. Remove the foil and continue cooking for 10 minutes, until golden.
Let rest for 15 minutes and enjoy
*If you don’t have any rapini but would like to preserve its bitter flavour, substitute Swiss chard or arugula. For less bitterness, use spinach.
STAY
INFORMED!