Wednesday, November 2, 2011

this lasagna is really damn good.

Annabel Langbein is a New Zealand cook with many cookbooks and a tv show. Her recipes are amazing, fresh, tasty and inventive. My sister and her husband have mailed me many of her books over the years from New Zealand and my copies are all dogeared and stained - a great sign of a good cookbook. 

This is a little bit labour intensive to make, a few preparation steps required, but it is so worth it.

Squash, Spinach and Feta Lasagna
2 whole bunches fresh spinach (or 16 oz frozen)
2 tbsp pesto
3 cups squash (I use turban squash but butternut, acorn or even canned pumpkin would work great), cooked, drained and mashed
2 cloves garlic, crushed
1/2 cup ricotta
2/3 cup feta, finely crumbled
1/2 tsp fresh grated nutmeg, grated
2 eggs, beaten with a fork
salt and ground black pepper
2 cups tomato sauce, mixed with 1 cup water
3 fresh lasagne sheets, cut 25cm x 40cm (250g pack)
1 cup grated cheddar, mozzarella or provolone cheese

Wash spinach, then drop into a pot of boiling water for 30 seconds. Drain under cold water and squeeze out all moisture. (If using frozen spinach, thaw and then squeeze dry.)

Chop roughly, mix through pesto and season to taste with salt and pepper.

Mix mashed pumpkin with garlic, ricotta, feta, nutmeg and eggs. Season to taste with salt and pepper.

Spread 1 cup of pasta sauce/water mix onto the base of a 22cm x 33cm baking dish. Cover with a layer of lasagne. Spread over spinach; top with another layer of lasagne. Spread with squash and cheese mixture, then a final layer of lasagne. Pour over the rest of the pasta sauce, spreading evenly. Sprinkle top with cheese.

Bake uncovered at 350° for 35 minutes. Then under the broiler for a few minutes until top is golden brown.

Like any lasagna, this is even better the next day.

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