Sheets of spinach-flavored handkerchief pasta enfold low-fat ricotta, broccoli rabe, butternut squash, and shiitake and cremini mushrooms in this variation of traditional lasagna.
- Servings: 6
Source: Martha Stewart Living, September 1999
- 1 bunch broccoli rabe
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3/4 cup low-fat ricotta, at room temperature
- Zest of 1 lemon
- 1 butternut squash (about 2 pounds), peeled, halved lengthwise, and seeded
- 2 teaspoons olive oil
- 3/4 pound shiitake mushrooms, stems removed, cut into 1/4-inch slices
- 3/4 pound cremini mushrooms, stems removed, cut into 1/2-inch wedges
- 1 tablespoon unsalted butter, softened
- 1 tablespoon all-purpose flour
- 2 tablespoons chopped fresh tarragon leaves
- 6 fresh 5-by-7-inch pasta sheets
- Olive-oil cooking spray
Heat oven to 450 degrees. Bring a large stockpot of water to a boil. Trim off 2 to 3 inches of the broccoli rabe, and discard. Place in boiling water; cook 1 to 2 minutes, until bright green and slightly tender. Using a slotted spoon, remove broccoli rabe; transfer to a colander. Place under running cold water until cool; drain.
Combine salt and pepper in a small bowl. In another bowl, place ricotta, lemon zest, and a pinch of salt-and-pepper mixture; stir to combine. Set aside.
Coat a baking pan with olive-oil cooking spray, and arrange broccoli rabe in a single layer. Sprinkle with a pinch of the salt-and-pepper mixture; coat again with cooking spray. Cut butternut squash crosswise into 1/2-inch-thick slices, and place in a large bowl. Add 1 teaspoon olive oil, sprinkle with a pinch of the salt-and-pepper mixture, and toss to combine. Place on a second baking pan; roast until tender and lightly browned, about 35 minutes. After 15 minutes, place broccoli rabe in oven; cook for remaining 20 minutes.
In a low-sided 6-quart saucepan, heat remaining teaspoon olive oil over medium heat. Add mushrooms; cook, stirring, until browned and letting off some liquid, at least 5 minutes. Add 2 cups water and remaining salt and pepper; cook until mushrooms are soft and liquid is reduced by half, 10 to 12 minutes. Combine butter and flour in a small bowl; stir into mushroom mixture. Cook until sauce is slightly thickened, about 2 minutes. Stir in tarragon.
Boil a stockpot of water. Using a fluted pastry wheel, cut pasta sheets in half. Place pasta sheets in boiling water; cook until tender, about 1 minute. Using a slotted spoon, remove from water; place a half sheet on each of 6 plates. Arrange squash, broccoli rabe, and ricotta mixture on each; top with remaining pasta and mushroom sauce. Serve.