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Rezept von Amy Chaplin: Butternut Squash Lasagne

Rezept von Amy Chaplin: Butternut Squash Lasagne

At Home in the Whole Food Kitchen
Celebrating the Art of Eating Well
Amy Chaplin
Fotos Johnny Miller
Jacqui Small LLP (2014)

Lasagne ohne Käse und Ragù ist keine Lasagne? Wer weiß, dass Tofu einen so prima Ricotta abgibt und Butternut-Püree den fein-süßen Konterpart, lächelt und schweigt. Denn DIESE Lasagne will man nicht teilen müssen – schon gar nicht, so lange sie frisch ist. Überhaupt: Für acht Leute soll das reichen? Liebe Frau Chaplin: Sechs, maximal! Weil mein Salbeistrauch nach zwei Gramm die Segel gestrichen hat, habe ich die Menge entsprechend reduziert – ein My mehr wäre sicherlich schön gewesen, sieben Gramm halte ich aber für ein bisschen viel. Charlotte

ORIGINALREZEPT von Amy Chaplin: Butternut Squash Lasagne
Serves 8

This lasagne was inspired by butternut squash ravioli with sage, one of my favourite Italian dishes. The texture of the squash and tofu ricotta is velvety smooth with a layer of succulent caramelized onions and folds of nutty, wholewheat lasagne sheets to give it structure. This dish is always a crowd-pleaser and makes a wonderful vegetarian main course for any celebration.

Note
If you can’t find no-boil wholewheat lasagne sheets, make the recipe with regular wholewheat lasagne. Just cook the lasagne according to the directions on the packet, drain and rinse well before layering.

Equipment
20 x 30 cm or 23 x 32 cm Lasagne Tin

Ingredients for the squash purée
2 butternut squash (2.7 kg)
Extra virgin olive oil for brushing squash
1 ½ teaspoons sea salt
Freshly ground black pepper

Ingredients for the caramelized onions
2 tablespoons extra virgin olive oil
4 onions, quartered and thinly sliced
1 teaspoon sea salt

Ingredients for the tofu ricotta
120 ml extra virgin olive oil, plus more for oiling dish
10 garlic cloves, cut into 6 mm slices
2 x 425g blocks plain, firm tofu, drained, rinsed and pattted dry
5 tablespoons brown rice vinegar
1 tablespoon ume plum vinegar
1 teaspoon sea salt
Freshly ground black pepper
15 g chopped sage, plus 8 whole leaves to garnish
1 packet no-boil wholewheat lasagne sheets

Preparation of the squash purée
Preheat oven to 200 °C. Line a baking tray with baking parchment. Cut neck off butternut squash and cut neck and bottom in half lengthways. Rub squash with olive oil and place cut-side down on parchment-lined tray. Roast for 50 minutes or until you can pierce the flesh easily with a knife. Remove from oven and set aside to cool while you cook the onions. Once squash is cool enough to handle, scoop out seeds with a spoon and peel off skin. Compost seeds and skin. Add squash to food processor with 1 ½ teaspoons sea salt and a pinch of black pepper. Blend until completely smooth; place in a bowl and set aside. Rinse out food processor.

Preparation of the caramelized onions
Warm oil in a large frying pan over medium heat; add onions. Saute for 10 minutes or until beginning to brown. Add salt, lower heat slightly and continue cooking for 15 to 20 minutes or until onions are soft and caramelized. Remove from heat and set half the onions aside for layering in the lasagne. Place remaining onions in a food processor.

Preparation of the tofu ricotta
Warm olive oil in a small pan over medium heat. Add garlic, reduce heat a little and simmer until soft and golden, about 10 minutes. Remove from heat and set aside. Crumble tofu into food processor with onions and add brown rice vinegar, ume plum vinegar, sea salt, a pinch of black pepper and garlic-oil mixture. Blend until smooth, scraping down sides as necessary. Add chopped sage and process until incorporated. Place in a bowl and set aside 120 ml of ricotta mixture for garnishing top of lasagne.

Assemble the lasagne
1. Preheat oven to 190 °C. Brush lasagne dish with olive oil. Spread 180 g squash purée over bottom of dish and top with a single layer of lasagne sheets. Spread 360 g squash puree over lasagne, then top with half of tofu ricotta. Repeat with another layer of lasagne and another 360 g squash puree. Spread caramelized onions over squash and top with a final layer of lasagne. Cover with remaining tofu ricotta and top with remaining squash puree. Spoon 8 dots of reserved tofu ricotta evenly over top, press a sage leaf into each one and sprinkle with freshly ground black pepper.

2. Cover with baking parchment and then with foil; bake for 50 minutes or until pasta is tender and lasagne is heated through. To test, insert a knife into centre; you shouldn’t feel any resistance. If pasta is still firm, continue cooking covered for another 5 to 10 minutes.

3. Remove cover and bake 10 minutes more or until top layer of squash looks set. Remove from oven and allow to sit at least 10 minutes before cutting. Serve warm. Store any leftover lasagne in an airtight container in the fridge for up to three days. Reheat covered in the oven until heated through.

Geschrieben im Februar 2016