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Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
The next lasagne will be more 'traditional'. But... we do cook with the seasons, here.... This will be for 2 meals.
Chicken and Butternut Squash Lasagne Preparation and cooking time: 50 minutes 2 chicken breasts, boneless, skinless
2 cups (15oz, 450gr) whole tomatoes, with juices
1 cup (8oz, 240gr) ricotta cheese
4oz (120gr) mushrooms
2 medium
leeks
2 cloves
garlic
2 cups (8oz, 240gr) butternut squash
1/2 cup (2oz, 60gr) shredded cheese
1 tsp
dried oregano
1 tsp dried
basil
1 tsp
paprika
3 tsp olive
oil
12 - 16 no-cook lasagne noodles
Béchamel
1 3/4 cups (14oz, 420ml) milk
2 tbs flour
2 tbs butter
1/2 cup (4oz, 125gr) yogurt
Tomato Sauce: Cut chicken into small pieces, 1/3" (1cm) or less. Roughly chop tomatoes, reserving all juices. Heat 1 tsp oil in medium skillet. Add chicken and sauté until cooked through. Add tomatoes, all juices, oregano, basil, cover and simmer 10 minutes or until needed.
Vegetables: Trim and chop mushrooms. Cut butternut squash into small pieces, 1/4" (.75cm). Trim leeks. Slice in half the long way and rinse well. Thinly slice, up to and including some of the pale green. Mince garlic. Heat 1 tsp oil in nonstick skillet. Add mushrooms, leeks, garlic, paprika and sauté until tender. Remove to a plate. Add remaining 1 tsp oil and butternut squash. Sauté until tender, about 10 minutes. Remove from heat.
The Béchamel: In a medium saucepan heat the butter over low heat. Add flour and stir with a whisk for 1 minute. Add a little (1/4 cup) of the milk and whisk to combine. Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2. When all of the milk is in, bring to a boil (should almost be there), whisking. Then remove from heat and stir in yogurt.
Now you are ready to assemble: in a 10" (25cm) square (or 11 x 9) baking dish, make the following layers
1/4 of the tomato sauce try for just the juice, no chicken....
3 - 4 noodles you may have to break another one up to get good coverage
butternut squash
1/2 béchamel sauce
3 - 4 noodles
ricotta cheese
mushroom leek mixture
3 - 4 noodles
remaining tomato sauce with chicken
3 - 4 noodles
1/2 béchamel sauce
Cover and bake 425F (215C) for 20 minutes, or until noodles are done. Test in center with a sharp knife. Uncover, sprinkle with shredded cheese and bake 5 minutes longer to brown. Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.
Something seasonal....
Cooking Schedule:
50 minutes for menu |
Remove mushrooms, leeks;
sauté butternut squash |
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