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Yum Alert: Squash & Broccoli Rabe Lasagna

Squash & Broccoli rabe lasagna
Written by emilyc

This vegetarian lasagna is perfect for fall in the same way that cable knit sweaters and Chloé boots are, except better because fall fashion isn’t edible and doesn’t involve cheese. Recipe and image via Bon Appétit.
Squash & Broccoli rabe lasagna

Ingredients:

2 2-lb. butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil plus more tKosher salt, freshly ground pepper
2 pounds broccoli rabe (rapini), tough stems removed
Crushed red pepper flakes
1 pound fresh mozzarella, coarsely grated
1 pound whole-milk ricotta
1 cup finely grated Parmesan
1 tablespoon finely grated lemon zest
2 teaspoons minced fresh sage
1 teaspoon minced fresh rosemary

Béchamel and Assembly

1/4 cup (1/2 stick) unsalted butter1/4 cup unbleached all-purpose flour5 cups (or more) half-and-half1/8 teaspoon (or more) freshly grated nutmeg1 bay leafKosher salt, freshly ground pepper1 pound lasagna noodles3/4 cup finely grated Parmesan

For preparation instructions, click here.

About the author

emilyc

Emily is a New Yorker trapped in a Floridian's body and loves every minute of her big city life. With a major in international business and years of being surrounded by ill-fitting suits and all the wrong shoes, she learned that the importance of fashion needs to be communicated to the world. To her, fashion is on the same level as charity work and feeding hungry children. Emily can be found frolicking the streets of her gayborhood enjoying the off-color humor of the gays.

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