Golden Lasagna Recipe

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Type: Golden Lasagna Free Cooking Recipe – Pasta

Just do it!

Ingredients / Directions
1 pound total
peeled and chopped
3 tbsp butter or olive oil
2 tbsp minced fresh ginger
2 packages (12 ounces each) thawed frozen golden squash
1 carton (15 ounces; 1-3/4 cup(s)s) ricotta cheese
Salt
1 large egg
1/4 cup(s) all-purpose flour
2 cup(s)s fat-skimmed chicken broth
1 cup(s) half-and-half (light cream) or milk
1/2 teaspoon fresh-grated nutmeg
1/2 pound dried lasagna
1/2 cup(s) shredded parmesan cheese In a 10- to 12-inch frying pan over high heat
frequently stir onions with 2 tablespoons butter until limp
about 5 minutes. Scoop out 1/2 cup(s) of the onion mixture and set aside. To frying pan
add ginger
curry powder
and squash; mix
then scrape into a bowl. Stir ricotta cheese into squash mixture and add salt to taste. Add egg and mix well.
Rinse and dry frying pan; return to high heat. Add remaining butter
the reserved onion mixture
and flour. Stir until flour is golden
about 3 minutes. Remove from heat; add broth and half-and-half. Mix until smooth. Stir over high heat until mixture boils; reduce heat and simmer
stirring often
about 5 minutes. Add 1/2 teaspoon nutmeg and salt to taste.
Meanwhile
in a 5- to 6-quart pan over high heat
bring about 3 quarts water to a boil. Add lasagna and cook
stirring occasionally
until tender to bite
12 to 16 minutes. Drain
immerse in cold water
then drain again.
Spread about 1/2 cup(s) of the onion sauce evenly over the bottom of a 9- by 13-inch casserole. Arrange 1/2 the lasagna neatly over sauce to cover. Spoon all the squash mixture onto pasta and spread level. Cover neatly with remaining pasta and coat completely with remaining onion sauce. Sprinkle with parmesan cheese and dust with more nutmeg.
Bake lasagna in a 375 degree oven until bubbling at edges and lightly browned on top
35 to 40 minutes. Let stand 15 to 20 minutes; cut and serve with a wide spatula.

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