Kevin’s Butternut Squash Lasagna with Arugula & Hazelnut Crumble
For the butternut sauce: 2 medium butternut squash, peeled and cut into 1" cubes 21⁄2 cups vegetable stock 5 garlic cloves, peeled 4 Tablespoons unsalted butter, cut into 1" pieces 1⁄4 cup heavy cream 1 teaspoon of salt 1⁄2 teaspoon black pepper
For the ricotta: 5 garlic cloves, finely chopped 32 oz. fresh ricotta 1⁄2 cup grated parmesan (optional) 2 Tablespoons fresh sage, chopped 1⁄2 teaspoon nutmeg 1 teaspoon salt 1⁄2 teaspoon freshly cracked pepper
For the “noodles” 1 lb beets, spiralized into long strands, 1 7 oz. package fresh arugula 1 lb fresh mozzarella, sliced about 1⁄4" thick 1 cup hazelnuts, toasted and chopped
To Make Preheat the oven to 375°.
Place the squash and garlic in a medium sized pot. Add the vegetable stock. Cover. Bring to a slow boil on medium high heat. Turn down to medium and simmer for 25-30 minutes until the squash is tender. Take off the heat; drain any remaining liquid. Add the butter and whisk together. Set aside.
While the squash is cooking, prepare the ricotta filling. In a medium mixing bowl, add the cheese and loosen up with a whisk or wooden spoon. Add the garlic, parmesan, sage, nutmeg, salt and pepper. Mix well. Cover with plastic wrap and place in the refrigerator until time to put the lasagna together.
To finish the butternut sauce, add the cream, salt and pepper. Whisk until mostly smooth (some lumps are OK) and well blended. Scrape the sides and bottom of the pot with a rubber spatula. Give it one more quick whisk and set aside.
To assemble the lasagna, use a large, deep baking dish. Ladle just enough sauce to cover the bottom of the dish. Place a layer of beet “noodles” on top. Using a rubber spatula, spread a thin amount of the ricotta filling over the noodles - enough so they are just covered. Sprinkle a handful of hazelnuts on top. Add a thin layer of arugula, about a cup and a half. Ladle another layer of sauce over the arugula and repeat the steps. Place one more layer of noodles to finish. Spoon the remaining sauce on top. Cover with the mozzarella slices.
Place on the middle oven rack and bake 40-45 minutes, turning once halfway through. It is done when the cheese is melted and edges and top are slightly brown and a bit crusty. Remove from oven and let rest 5-10 minutes.
Sprinkle the top with remaining nuts and a scattering of arugula. Serve.