Rachael Ray pretty much rocks my socks.
This was kick ass. If you split it into 4 servings, it comes in at 614 calories. Split it into 6, it’s 409. So, up to you. It’s pretty filling. And I’m copying it exactly how I found it in the magazine…I did use skim milk, but everything else was full fat and as written.
*Extra note: the only problem I had, and maybe it’s because I split it into two loaf pans instead of doing it in one 8″ pan, was that I didn’t have *quite* enough of the pumpkin, white sauce, OR cheese to fill out the whole recipe. The picture in the magazine looks like the layers of pumpkin/cheese/sauce are pretty thin, so go light on those. If you have extra, go crazy on the top layers. Overall, it will all end up in your tummy, so it doesn’t really matter. 😉
2 tbs unsalted butter
2 1/4 C peeled, cubed butternut squash (10 oz)
2 C Creamy White Sauce (see below)
1 can pure pumpkin puree (15oz)
10 egg roll wrappers (5 in)
1 3/4 C shredded aged gouda cheese (8 oz)
8 large basil leaves
Creamy White Sauce:
2 tbs butter
1/2 C finely chopped shallots
1/4 C flour
2 C milk, warmed
1/4 C grated parmesan cheese
Salt and pepper
I started with the creamy white sauce.
Melt the butter in medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes.
(I wanted to make a scratch and sniff of what this smelled like right at this moment…but I couldn’t, so I took a picture instead.)
Stir in flour for 2 minutes. Gradually whisk in warm milk; bring to boil and cook for 2 minute, whisking constantly. Remove from heat and stir in parmesan and 1/4 tsp each salt and pepper.
Now the lasagna.
In a large nonstick skillet, melt the butter. Add the squash and 1 cup water and simmer over medium heat; season with salt and pepper. Cook, stirring, unil the water is evaporated and the squash is golden and tender, about 13 minutes; set aside.
Position a rack in the upper third of the oven and preheat to 400 degrees. Meanwhile, lightly grease an 8-inch square glass baking dish and spread 1/2 cup white sauce in the bottom. In a bowl, whisk together the pumpkin puree and egg.
Cut half of the egg roll wrappers into 3 strips each. Fill a large bowl with hot tap water (as you work with the wrappers, dip them in the water to rinse off the starch). Use 1 whole wrapper and 3 strips to cover the bottom of the dish in a single layer (there will be overlap). Spread a generous 1/2 cup of pumpkin mixture on top and sprinkle with 1/3 cup cheese. Repeat the layering.
Add another layer of egg roll wrappers. Spread with 1 C white sauce then top with the squash, basil, and 1/2 C cheese. Add another layer of egg roll wrappers, the remaining pumpkin mixture and 1/3 C cheese. Top with the remaining egg roll wrappers, the spread with the remaining white sauce.
Cover the dish snugly with foil and bake on a baking sheet in the upper third of the oven for 30 minutes. Uncover the dish, sprinkle the remaining 3/4 C cheese on top and bake until golden and bubbling, about 10 minutes. Let sit for 15 minutes before cutting.
Thanks to Rachael Ray Everyday Oct 2011 Issue!!