“Is not this a true autumn day? Just the still melancholy that I love – that makes life and nature harmonise. The birds are consulting about their migrations, the trees are putting on the hectic or the pallid hues of decay, and begin to strew the ground, that one’s very footsteps may not disturb the repose of earth and air, while they give us a scent that is a perfect anodyne to the restless spirit. Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.” -George Eliot (Mary Ann Evans)
I do find autumn to be quite delicious, especially when fall’s flavors are layered between noodles and cheese! The original Bon Appétit recipe called for broccoli rabe, which I replaced with brussels sprouts. Firstly, I associate those mini cabbages with fall more than broccoli rabe, and secondly, that’s what was available at my grocery store. I also used a brown rice noodle for the health and flavor merits, and this recipe could easily become a gluten free staple if you use an alternative flour (I only had whole-wheat pastry on hand). Extra dashes of red pepper flakes, added to the squash roasting stage, made for a kick of spice, contrasted by hints of cinnamon and nutmeg in the béchamel sauce. Enjoy with hot cider or hard cider before your migration to successive autumns!
Squash and Brussels Lasagna
Adapted from my food publication deity, Bon Appétit.
1 local butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil plus more
Freshly ground black pepper
Crushed red pepper flakes
Fresh brussels sprouts (the typical grocery store sized bundle), rinsed, stalk removed and pulled apart into leaves
8oz fresh mozzarella, chopped
1/2 lb whole-milk ricotta
1 cup coarsely grated Parmesan
coarsely grated lemon zest from 1 lemon
1 Tablespoon minced fresh sage
1 Tablespoon minced fresh rosemary
For the Filling
Preheat oven to 400°.
Place squash and 3 tablespoons oil in a large bowl; season generously with salt, pepper and red pepper flakes. Toss to coat squash evenly.
Transfer to a rimmed baking sheet, spreading out in a single layer, overlapping slightly.
Roast until tender but not mushy, about 15 minutes. Let cool.
Mix mozzarella and next 5 ingredients in a large bowl; season with salt and pepper.
*DO AHEAD Squash and cheese mixture can be made 1 day ahead. Cover separately and chill.
Béchamel and Assembly
1/8 cup organic unsalted butter
1/8 cup whole-wheat pastry flour
2 1/2 cups (or more) organic half-and-half
Dash of freshly grated nutmeg and cinnamon
1 fresh bay leaf
Kosher salt, freshly ground pepper
10 oz Brown Rice Lasagna Noodles (Tinkyada)
3/4 cup finely grated Parmesan
Béchamel and Assembly
Melt butter in a large heavy saucepan over medium heat.
Add flour; stir until slightly thickened (do not allow mixture to turn brown), 2–3 minutes. Increase heat slightly.
Slowly whisk in 2 1/2 cups half-and-half, 1/2-cupful at a time, allowing béchamel to thicken between additions (adding half-and-half gradually will help to prevent lumps from forming).
Add 1/8 teaspoon nutmeg and cinnamon and bay leaf.
Reduce heat to low and cook, thinning with more half-and-half if too thick, until sauce is a milkshake–like consistency, about 10 minutes longer.
Cook lasagna noodles in a pot of well-salted boiling water until still quite al dente, 8–9 minutes. Transfer immediately to a large bowl of ice water to cool. Drain; spread out noodles on a kitchen towel or baking sheets lined with parchment paper, placing a kitchen towel or parchment between layers.
Ladle about 1/4 cup béchamel into a 11x9x2-inch baking dish; spread evenly over bottom. Line dish with a single layer of noodles, cutting as needed to fit (use large scraps in subsequent layers).
Layer 1/3 of squash over.
Scatter brussels sprouts leaves over the previous layer.
Dollop 1/3 of ricotta mixture randomly over greens.
Drizzle 1/2 cup béchamel evenly over ricotta mixture.
Repeat process 2 more times for a Total of 3 layers, finishing with a layer of noodles. Spread remaining béchamel over; top with Parmesan. Leftover noodles can be used for a freeform version with any leftover components.
*DO AHEAD Lasagna can be assembled 1 day ahead. Cover and chill. Return to room temperature before continuing.
Preheat oven to 375°. Bake lasagna uncovered until bubbly and starting to brown, about 45 minutes.
Turn oven to broil. Cook until browned and golden, 4–7 minutes.
Let rest for 20–30 minutes before serving.
No man can taste the fruits of autumn while he is delighting his scent with the flowers of spring.
May you taste the fruits of delicious autumn! Bon appétit!