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Lasagne With Butternut Squash-Roasted Garlic-Brown Butter Sauce, Sweet Sausage And Mixed Greens With Ricotta Recipe
Ingredients
- For the sauce:
- 3 bulbs garlic, root end attached, top cut off to expose cloves
- EVOO – Extra Virgin Olive Oil, for drizzling plus 2 tablespoons
- Salt and pepper
- 1 medium to large butternut squash (about 2 1/2 to 3 pounds), peeled, seeded and cut into bite-sized pieces
- 1 large onion, chopped
- White pepper
- Freshly grated nutmeg, about 1/4 teaspoon
- 1 1/2 cups white wine
- 1 cup vegetable or chicken stock
- 8 ounces mascarpone cheese
- 6 tablespoons butter
- 18 sage leaves
- For the pasta:
- 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 2 pounds sweet sausage with fennel seeds, casings removed
- 1 clove garlic, crushed
- 1 medium head escarole, shredded and coarsely chopped into 1/4- to 1/2-inch pieces
- 1 bunch flat-leaf kale, stemmed, shredded and coarsely chopped into 1/4- to 1/2-inch pieces
- 1 bunch medium-size leaf spinach, stemmed, shredded and coarsely chopped into 1/4- to 1/2-inch pieces
- Salt, pepper and nutmeg, to taste
- Juice of 1 lemon
- 3 cups fresh ricotta cheese, drained
- 1 1/2 cups grated Parmigiano-Reggiano, divided
- 1 egg
- 1 box flat, no-boil lasagna sheets
- 1 1/2 cups Fontina Val d’Aosta or mozzarella (dry cheese in fridge for several hours or overnight wrapped in a paper towel), coarsely shredded
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