The recipe calls for lasagna made with butternut squash, rainbow chard and (surprise), no tomato sauce OR meat. My first reaction is probably like yours: Whaaat? Vegetarian lasagna, that’s common enough, but no tomato sauce? This was going to be interesting, as I’m a huuuge fan of lasagna and as such, am very particular about how it tastes. In fact, Steve often cracked jokes about my food fetish because I would volunteer for lasagna duty every time we reviewed an Italian restaurant.
I won’t repeat the recipe, as I’ve linked to both blogs, who do the art of cooking more justice than I to begin with. That said, it’s a fairly straight forward lasagna recipe that consists of baking and mashing the squash, making a chard and ricotta mix, heating a milk-based sauce and then combining into layers.
I tripped up on the layering stage of making my lasagna, as my pasta somehow managed to break down into dozens of smaller parts while boiling(!). I’m sure my head added to the steam coming from the pot because I specifically tried to avoid the specific brand of pasta that I used, as I had bad experiences with it before. MY supermarket, PCC, only carried one brand for lasagna however, so that’s what I ended up being stuck with. Bah!
So, that turned into a challenging mix-and-match puzzle for a few minutes while I wrestled with the mashed butternut squash. Even though Patricia warned against it, I tried using a spoon at first, but gave up soon after the first layer and just used my hands instead. Sometimes I just have to fail in order to believe. :)
The end result was a lasagna that was rich, creamy and smooth – and much better than what I would have guessed! I thought the rainbow chard might overpower the dish beforehand, but it was subdued fairly well. I feel there was room in the recipe to add more herbs however; and perhaps even tomato sauce. But at that point, you would diverge from the uniqueness of the dish and be making a traditional lasagna (well, mostly).
Well, all this talk of food makes me hungry, so I’d better run off to the kitchen now. :) Thanks again to Patricia from Cook Local and also Coconut and Lime for this cool recipe.