Tag Archives: pasta

Cucina Enoteca

5 Sep



formaggi + salumi : robiola, coppa, calabrese


kale ‘caesar’ | shaved brussels + orange cognac raisin + parmesan frico + meyer lemon anchovy emulsion


grilled octopus | pickled beech mushroom + green onion + acqua pazza aioli


short rib pappardelle | cremini mushroom + carrot + parmigiano


ricotta + banana pancake | salted caramel + whipped mascarpone


Flower Hill
2730 Via de La Valle
Del Mar, CA 92014
phone: 858-704-4500



4 Sep


La pizza del giorno


Tagliatelle al Ragù di Manzo


Quadrati con Ricotta e Spinaci


Tagliatelle al Nero con Gamberetti e Radicchio


200 Fifth Avenue, NYC
(212) 229-2560

Butternut Squash and Basil Bechamel Lasagna

13 Jul

I’m not a huge lasagna fan mostly because I don’t like red sauce so I decided to try this vegetarian version. Also, I’m a huge fan of butternut squash so it was perfect! 😉

Butternut Squash and Basil Bechamel Lasagna

adapted from Batter Licker

1 Tbsp. olive oil
1 (1½ to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 c. water
1/4 c. butter
1/4 c. all-purpose flour
3 1/2 c. 2% milk
1 tsp. nutmeg
3/4 c. fresh basil leaves, lightly packed
8 oz. (approximately 12) no-boil lasagna noodles
2 1/2 c. shredded mozzarella cheese
1/3 c. grated Parmesan

1)Preheat oven to 400F
2)Toss cubed squash with oil, 1 1/2 tsp. salt and 1 tsp. black pepper, and pour onto baking sheet. Roast until squash is tender, approximately 25 minutes.

3)Remove from oven

4)Transfer squash to food processor, and blend until smooth, adding another 1/2 c. water to help the blending process. Season roasted butternut squash puree to taste with additional salt and pepper, and set aside.
5)In medium pan over medium heat, melt butter. Meanwhile, heat milk in microwave (about 1 minute) or saucepan until hot. Once butter has melted, add flour, and whisk for 1 minute. Gradually whisk in hot milk. Increase heat to medium-high, and bring to a boil. Reduce heat to medium. Simmer, whisking often, until bechamel sauce thickens slightly, about 5 minutes. Whisk in nutmeg.

6)Transfer half of the sauce to a food processor (if using blender, allow to cool before blending). Add basil, and blend until smooth. Return basil sauce to remaining bechamel sauce in pan, and stir to blend. Season to taste with salt and pepper.
7)Preheat oven to 375F, and place rack in center of oven.
8)Lightly butter 13 x 9 x 2-inch baking dish. Spread 3/4 c. basil bechamel sauce over bottom of prepared baking dish. Arrange 3 lasagna noodles on top of sauce. Spread 1/4 of the squash puree over the noodles. Sprinkle with 1/2 c. mozzarella. Drizzle 1/2 c. basil bechamel over the mozzarella.
9)Repeat layering 3 more times.

10)Cover baking dish tightly with foil. Bake for 40 minutes.
11)Remove foil cover, and sprinkle remaining mozzarella and Parmesan cheeses over top of lasagna. Continue baking uncovered until sauce bubbles and cheesy top is golden, 15 minutes longer. Allow to cool before serving.

Bon Appétit!