The Root Of The Matter

Isaac has been protesting of late that we haven’t been eating enough winter vegetables.

In his perfect world, winter would mean an endless parade of dinners featuring cabbage, squash, hearty greens and root vegetables.  Apparently, I have been depriving him of these things this winter.  So last week when I had a craving for lasagna, I knew how to get him to agree to it.  I suggested we have squash lasagna.

I know squash lasagna sounds a little weird, but it’s not. In fact, it’s awesome.  A few years ago I made a vegetarian lasagna that featured a thick, fragrant layer of spaghetti squash mingled with ricotta cheese and herbs.  Sometimes, when Isaac is dreaming about it, he’ll walk up to someone on the street and just start telling them about it.  Sometimes I suspect he keeps me around solely in case I decide to make that again … Kidding! But honestly, it was very good and I have no idea why I never wrote about it before, maybe because it’s a little complicated, and well, a little weird.

So, squash lasagna was on.  A layer of garlicky, herby butternut would replace the thick layers of cheese and bechamel.  And there would be a spicy, aggressive layer of chard.  And a topping of caramelized mushrooms and lots of fresh mozarella.  And then, while I was thumbing through the latest Bon Appetit and saw Molly‘s recipe for clereiac salad, I knew we had  a complete meal. When I asked Isaac what he thought, I think he actually did a little jig.

I didn’t have hazlenut oil on hand, so at Isaac’s urging I made a vinaigrette centered around the beautiful preserved Meyer lemons that  Christina had sent us (actually, she sent us the lemons and I preserved them, but I always think of them as Christina’s preserved lemons).  And then we sat and waited.  The lasagna came out and sat on the stove, and we stared at it, willing it to be cool enough to cut into.

Ten minutes later it was time, and honestly, I have to tell you, meat lasagna holds no sway over me, but vegetable lasagna?  Swoon.  We had this twice for dinner as leftovers this week, and I could easily eat it every night again for a week or more. It is so good.  The salad was also nice, but I think I had my ratios off.  It needed more apple and fennel and less celery root.  But no matter, because dinner wasn’t in anyway the most memorable thing about Saturday night.

Because after all the dishes were done and I was snuggled up tight on the couch in my pajamas surfing the web, Isaac handed me a little box and asked me to marry him.  Of course, I said yes.

————————————————————————————————————————————————–

To make the lasagna:

Peel one large or two small butternut squash and chop into approximately one inch sized pieces.  Toss in a baking dish with olive oil, salt a few cloves of squashed, peeled garlic and the leaves of a sprig of rosemary. Roast at 350ºF until soft and mashable.  Mash and allow to cool.  Mix in a few spoonfuls of really good ricotta. Salt to taste

Sautee a bunch or two of chard (leaves sliced into ribbons, stems chopped, everything washed) in olive oil with garlic and lots of chili flakes until crisp-tender.  Allow to cool.

Cook 12 large, sliced crimini mushrooms in olive oil with lots of garlic and a little water until very soft, then allow water to cook off over medium-high heat until the mushrooms become lightly caramelized.

To assemble the lasagna spread a layer of tomato sauce (homemade or very good store-bought) on the bottom of a dish.  Add a layer of no-boil lasagna noodles, spread more sauce on.  Add a layer of chard and a layer of fresh mozarella.  Add another layer of noodles, top with squash, then some chard.  Add another layer of noodles, add more sauce, add more squash. Add another layer of noodles, more sauce, and then the mushrooms. Top with more mozzarella, more sauce, and finally some freshly grated cheese.

Bake until golden-brown, bubbling and delicious.  Allow to cool 10 minutes before cutting into it. Enjoy!

Advertisement