Trimming the tree. Holiday parties. Crazy schedules. All of these combine to make the month of December a blur and a challenge to get anything on the table for dinner.
I’ve always been a fan of having lasagna on hand. This is a trick I learned when babysitting for Ted and Denise Padden and their four children. She would have me come over and bake a big lasagna while watching the kids, and that would be dinner for at least two nights.
I don’t tend to make the big heavy meat lasagna anymore. Most of the time there aren’t enough people in my home to consume it. I could make and freeze half, but something about lasagna calls for lots of people around a table, a big salad, and some warm bread.
A few years ago I discovered how the Italians pair squash with pasta, including in lasagna. I enjoy the slightly sweet flavor of the roasted squash against the richness of the ricotta, especially when infused with sage or rosemary. Adding spinach to the basic bechamel sauce, adds color and another vegetable.
I made this recipe first for an early Thanksgiving feast and have made it again to try it with zucchini noodles instead of pasta. While I think the pasta version was better, the zucchini one has the benefit of being gluten free. To make the zucchini noodles, slice a zucchini length-wise in about 1/8-inch strips. Brush with olive oil. Sprinkle with salt. Roast in a 350-degree oven for about 5-7 minutes to remove the extra moisture and increase the sweetness of the zuke. If it is still a bit slippery (like a wet noodle), roast for another couple of minutes until it is slightly brown in areas. Then use just like the pasta. The number of noodles with depend on the size of your zucchini. If they are small, you might need one zucchini per layer, or six (6) in total.
Feel free to play with the squash. Butternut is slightly dry when roasted and sweet. Acorn squash has less flavor and is a bit damper. Hubbard or any of the slightly sweet and very orange varieties will do well. I tried it with acorn squash, because I have heaps of them in the garage, and can’t say it’s a favorite. It will do in a pinch. But even better is just a 15-ounce can of pumpkin puree, which eliminates the whole roasting step. Plus it is just the right flavor. Just don’t use the pie filling!
You can freeze this dish and bring it out later in the holidays, either for a planned event or a family emergency.