Pasta, Vegetarian

Butternut Squash & Kale Lasagna
Pistachio & Sage Pesto

 

Who says that lasagna needs to be layered before cooked. I decided to cook everything first and then arrange on the plate and  how it looks is just adorable. Honestly you cannot make this for  a family gathering or when you throw a party for bunch of crazy friends of yours. This is the dish you make for your special one, or for your lovely self 🙂

It tastes, same as it looks. Great combination of pistachio and feta cheese, combined with creamy butternut squash and al dente pasta layers. You can easily make the traditional lasagna with the same ingredients and have fun with it with the entire family too but I highly recommend you to try my version of it and surprise someone you care. It will be worth for the time and effort you spent.

5 from 2 votes
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Butternut Squash & Kale Lasagna

Course Main Course, Appetizer
Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 People
Author Kayra

Ingredients

For cauliflower puree; (you can use bechamel instead)

  • 500 gr Cauliflower Florets
  • 375 ml Almond milk
  • 40 gr Parmesan Grated
  • 50 gr Cheddar cheese Grated
  • Nutmeg to taste
  • Salt & Pepper

Butternut Squash Puree;

  • 6oo gr Butternut Squash
  • 15 gr Brown Sugar
  • 30 gr Butter
  • 1 Spring Rosemary
  • Salt & Pepper

For Sauteed Butternut Squash;

  • 600 gr Butternut Squash
  • 20 ml Olive oil
  • 1 Spring Rosemary

For Pistachio, Kale & Sage Pesto;

  • 50 gr Kale Leaves only
  • 50 gr Pistachio Toasted
  • 1 Clove Garlic
  • 10 gr Sage
  • 125 ml Olive oil
  • 40 gr Parmesan Grated

For Plating;

  • 30 gr Kale Blanched
  • 20 gr Pistachio Toasted, Crushed
  • 50 gr Feta cheese Crumbled
  • 30 gr Parmesan Grated
  • 6-8 Leaves Sage
  • 6 Sheets Lasagna
  • Pumpkin puree & cubes
  • Cauliflower pure
  • Pistachio, Kale & Sage Pesto

Instructions

For Cauliflower Puree;

  1. Roast cauliflower springs with a touch of olive oil, salt & pepper.

  2. Ones it is nicely golden brown boil it with almond milk.

  3. Bland it when it is hot until smooth puree.

  4. Adjust seasoning.

  5. Add nutmeg, cheddar cheese and parmesan and mix well until cheese melted.

  6. Keep on the side until plating.

For Butternut Squash Puree;

  1. Cut the squash in half.

  2. Spread butter, sprinkle salt, sugar and pepper and rosemary spring.

  3. Cover with butter paper and then aluminum foil.

  4. Cook it in 190° C (375 °F) oven for about 30 min. or until very shoft.

  5. Scope out the flesh from the skin and bland it until smooth puree.

  6. Adjust seasoning.

  7. Keep on the side until plating.

For Sauteed Butternut Squash;

  1. Cut the squash into 1 cm cubes.

  2. On a smoky hot sautee pan cook the squash cubes with a touch of salt & pepper until they get golden brown color and soft inside.  

  3. Keep on the side until plating.

For Pistachio, Kale & Sage Pesto;

  1. Put all ingredients in a blander.

  2. Pulse until chunky paste like.

  3. Add more olive oil i needed.

  4. Adjust seasoning.

  5. Keep on the side until use or keep in the freezer up to 6 months.

For Plating;

  1. Cook lasagna sheets in salted water and cut them into triangles (or any shape you like)

  2. Put a small amount of pure on the plate so your pasta sticks to the plate and doesn't move. 

  3. Then put one layer of lasagna sheet and then put your purees, kale, pistachio, squash cubes, feta & Parmesan , the pesto. Then add the another layer of lasagna sheet and repeat 4 more times.

  4. Avoid putting to much puree otherwise it will leak all over the plate. 

  5. Try to put solid ingredients around the sheet and pureed ingredients in the center so your lasagna doesn't collapse.

  6. After last layer cover it with parmesan cheese and garnish with sage leaves and nut.

  7. Serve with more pesto on the side.

If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appétit…

 

 

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Pistachio & Sage Pesto

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