Welcome to Fall — A New
Slice of an Old Favorite, Lasagna
By Patsy R. Brumfield
The Southfacin’ Cook
I was down South in Brazil the other day, visiting family on a four-year work exchange program — daring to hold hostage two of my four grandsons (the others safely within reach in my neighborhood). Yet, armed with three Covid-19 shots, I packed my face masks, braved the obvious and an overnight flight across 5,000 miles, and here I was. Knowing that making something yummy for them was important. You may not know this, but Rio de Janeiro is a tough place to find food with a yum unless it’s a foreign-flavored restaurant. Go figure.
So, this is my answer, a winter squash (and other suggested vegs) that’s got a hint of Fall and lots of warmth. Oddly, it’s heading for Fall in the U.S. but moving toward Spring here. Of course, I have stories to tell about Brazil and about how my height-phobia kicked in observing the classic, mountaintop 90-foot-tall Jesus. But that’s for another day.
Pumpkin Lasagna from South America
Preheat oven to 400 F
Pumpkin or Butternut squash
Lasagna noodles
Cooking spray
In large saucepan, combine and cook on medium:
Olive oil
1 chopped onion
1 clove finely minced or pressed garlic
1 teaspoon each dried basil, oregano and thyme
1 cup mushrooms (or more)
1 teaspoon ground cinnamon
After these cook down about 5-7 minutes, add:
1 large bottle tomato-pasta sauce
1/2 cup water (don’t worry if it’s a bit runny because the water helps steam the noodles and vegs)
¼ cup maple syrup
Simmer about 10 minutes
Prepare cheese sauce:
8 ounce container Ricotta cheese
16 ounces grated Mozzarella
16 ounces grated Parmesan
Grate 2 cheeses, if necessary (whole cheese is recommended). Combine in large bowl with Ricotta, 1/2 grated Parmesan, 1 egg and 1/2 bunch chopped parsley or 1 Tablespoon dried parsley.
Set aside cheese sauce and rest of Parmesan.
Butternut squash or equivalent-sized small pumpkin (eggplant or canned halved artichokes also are good):
Peel veg and de-seed. (Eggplant or artichokes don’t need this step)
Slice veg into 1/4-inch slabs (If you’re slicing pumpkin, think that you’ll need about as many slabs as the squash would have produced.)
In large, deep baking dish or medium roasting pan:
Ladle thin layer of sauce into bottom
Add layer of Lasagna noodles (go ahead and break some to fit)
Dollop scattered Tablespoons of cheese sauce atop uncooked noodles (I usually put a couple of dollops at top and bottom of noodles then space out more across the vacant middle area – you’ve got plenty in the bowl, so don’t be shy with it!)
Cover/arrange next layer with whatever veg slices you’ve selected.
Ladle enough tomato sauce to thinly cover that vegged layer
Repeat – noodles, cheese sauce, veg slices, tomato sauce (You’ll probably get 3-4 layers in most baking dishes. When you get to the top layer, use the ladle or large cooking spoon to gently press down on the layers.)
For the top layer, add one more pasta layer with any veg slices left, then use any remaining cheese sauce bits. Cover the whole thing with the rest of the grated Parmesan
(This whole casserole can now go into the fridge or freezer to bake later, if you like.)
Place filled baking vessel onto a foil-lined baking sheet (casserole likely will boil over). Pull out enough aluminum foil to tightly cover dish, but first spray the side “facing” the casserole with cooking spray (this helps keep the foil from sticking to your luscious cheese topping.) Cover casserole tightly. Place in hot oven and bake 45 minutes (If the casserole is cold, allow another 5-7 minutes in the oven). Then, remove foil and bake another 15 minutes or so until top is golden and bubbling. Remove from oven and allow to cool at least 10-15 minutes before eating. A side salad and crusty bread are also good accompaniments.
Feeds a bunch of people or lasts for days in the fridge. Freezes well, too. Enjoy!
Photos: Patsy R. Brumfield
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