So let me tell you about one of Eric’s pet peeves.
He finds it extremely annoying when foods are called one thing but are really something else.
Take things that are ‘buffalo’ whatever because people through some wing sauce on it and then some blue cheese; but if there is no chicken involved then count him out.
Or all the ‘red velvet’ treats as of late. The key to a perfectly rich and (duh) velvety red velvet cake is the precise amount of buttermilk, cocoa, red food coloring and of course the slightly sour yet sweet, cream cheese frosting. According to Eric, just because you dye something red doesn’t make it ‘red velvet!’
And then there is skillet lasagna.
And while I can partially see his *issue* with this dish being a fake, as it may lack the crunchy overcooked edges and ‘set’ casserole like consistency of traditional lasagna.
It, however, totally has all the components of a lasagna… lasagna noodles, ricotta, fillings (in this case butternut squash)… and is just made entirely on the stove top instead of the oven; making it quicker and faster than traditional lasagna (how’s that for a run on sentence!).
So it’s totally, 100%, lasagna!
Really, besides Eric, who doesn’t love skillet lasagna!?!
This Butternut Squash Skillet Lasagna is perfect for #meatlessmondays. Sweet caramelized butternut squash, in a creamy and slightly earthy (in a totally good way) cheese sauce, all nestled in a bunch of noodles.
So, yeah, there is no question about the identity of this dish.
½ large butternut squash, peeled and diced
½ tablespoon olive oil
¼ cup vegetable broth
6 ounces broken lasagna (approximately)
½ small onion, diced
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons flour
1 ½ cups milk
¾ cup ricotta cheese
¼ cup Parmesan cheese
¼ teaspoon nutmeg
½ tablespoon fresh sage, minced (or ½ teaspoon dried sage)
½ tablespoon fresh rosemary, minced (or ½ teaspoon dried rosemary)
½ teaspoon salt and black pepper
Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 10-12 minutes or until noodles are tender.
Meanwhile, heat oil in a large saucepan over medium-high heat. Add squash and cook for 2-3 minutes or until starting to caramelize. Add broth, cover pan, and cook for 7-8 minutes, or until squash is soft. Remove cooked squash from pan and set aside.
In the same saucepan, melt 1 tablespoon butter over medium heat. Add onion and cook for 2-3 minutes or until translucent. Add garlic and cook for an additional 1-2 minutes. Stir in remaining butter. Once additional butter is melted, stir in flour. Stir until flour and butter mixture begins to brown and form a roux. Stir in milk, ricotta, Parmesan cheese, herbs and spices. Let sauce simmer for 5 minutes, or until heated through and thick and creamy.
Stir in cooked pasta and butternut squash. Serve immediately topped with additional Parmesan cheese, chopped walnuts or fresh sage or rosemary.