My mom makes a wonderful, homely lasagne. The kind that I compare to every other lasagne that I will ever taste. The kind that outshines all other lasagnes because they just doesn’t taste as good as my mom’s and yours. I leave the lasagne making to my momma. I would never dare attempt to create my own traditional lasagne. The thought is absurd. Even my sister, who is moving home soon, often says that she cannot wait for a serving of our mom’s heavenly lasagne. It’s just that wonderful.
I thought that I might get away with making a non-traditional lasagne. A chestnut mushroom, roasted butternut squash and sage butter open lasagne, to be more specific. Having never had lasagne which had been made with homemade pasta dough, I decided to rectify this problem immediately. Considering that I had been on a pasta dough making roll that week, it was an absolute pleasure to make.
The creamy chestnut mushrooms with the sweet, roasted butternut squash and the sage butter, really went down a treat with the fresh egg pasta sheets. The flavours went beautifully together – creamy, earthy mushrooms, sticky, sweet squash and fragrant sage butter. The lasagne sheets themselves were beautifully cooked.
I would make this dish again and again and that is exactly what I plan on doing.
Pasta Dough Ingredients (Serves 2):
- 200g pasta flour (add 100g for each extra person)
- 2 large eggs (add 1 egg for each extra person)
- pinch of salt
- Place the flour and salt into a large mixing bowl.
- Whisk the eggs, and slowly mix into the flour with your hands.
- Using your hands, continue mixing until the mixture comes together.
- Shape into a ball and turn out onto a lightly floured work surface.
- Knead for 8-10 minutes, or until the dough is smooth, silky and has an elastic feel.
- Wrap in cling film if not immediately using the dough, as it tends to dry out quickly.
- Roll out a little and pass through your pasta maker per the manufacturers instructions.
- Cook in salted boiling water for around 3-5 minutes, or until cooked through.
For the squash:
- 1/2 a small butternut squash, peeled and cut into bite-sized pieces
- Olive oil
- Salt and pepper
For the mushrooms:
- a knob of butter
- 100g chestnut mushrooms, chopped
- 1 garlic clove, finely chopped
- 100ml double cream
For the sage butter:
- 75g unsalted butter
- small bunch of sage leaves
- Preheat the oven to 220C/200F/Gas 7. Put the squash on a baking tray, drizzling with olive oil and seasoning with salt and pepper. Roast for approximately 30 minutes, or until soft.
- For the mushrooms, melt the butter in a saucepan, add the mushrooms and season with salt and pepper, frying over a medium heat for 4-5 minutes. Add the garlic and fry for 1 minute. Add the double cream and set aside.
- For the sage butter, melt the butter in a heavy-based saucepan and cook gently for approximately 2 minutes. Set the melted butter aside.
- Roll out the pasta dough as mentioned above.
- Cook the lasagne sheets.
- Just before serving, tear up most of the sage leaves and add to the cooled butter. Warm the butter gently for 1-2 minutes, also warming the mushroom mixture and the squash.
- Stack the pasta, separated by a layer of squash and a layer of mushrooms. Drizzle over the sage butter and garnish the open lasagne with the remaining sage.