Lasagna With Sausage & Squash, Lasagne Con Salsiccia e Zucca

Sausage and Squash Lasagna

Sausage and Squash Lasagna

Lasagna is an infinite universe, and while there are some universal standbys, there are also a great many seasonal variations on the theme. This lasagna with squash and sausages, for example, is perfect in the fall. I used Italian zucca gialla, which is a bright yellow with a green rind, but butternut squash will also work well.

  • 1/2 pound (about 200 g) sheets of lasagna
  • A leek, green part and roots trimmed away and discarded
  • 2/3 pound (300 g) squash pulp, diced
  • A little more than 1/2 pound (250 g) fresh mild Italian sausage, casings removed
  • 1/4 pound (115 g) Swiss cheese, shredded
  • 1/4 cup (50 ml) béchamel sauce
  • 1 1/3 cups (70 g) freshly grated Parmigiano
  • Olive oil
  • 1 garlic clove, peeled and crushed
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste

Set pasta water to boil, salting it when it begins to bubble.

While it is heating, wash the leek well, cut it in half lengthwise, and chop it finely. Heat a couple of tablespoons of olive oil in a skillet over a medium flame and cook the garlic clove for a couple of minutes, until it begins to color. Fish it out and discard it, and add the leeks. Salt them to taste and wilt them for 5 minutes, stirring occasionally.

Crumble the sausages into the leeks and brown them for a couple of minutes, stirring, then add the squash and simmer the mixture for 10 more minutes.

While the sauce is simmering cook the lasagna per the instructions on the package, and preheat your oven to 380 F (190 C).

Butter a lasagna pan proportionate to the volume of the ingredients, and line the bottom with the béchamel sauce. Cover it with a layer of pasta, followed by some of the squash mixture, some of the cheeses, and then more pasta, until all is used up; finish with Parmigiano and dot it with the butter.

Bake the lasagna for about a half hour, or until it is nicely browned.

A wine? This is fairly rich, so I might go with something zesty along the lines of a Bardolino.

How to make Lasagna Alla Bolognese, Illustrated

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Categories: Baked Pasta

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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