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Thread: your opinion on freezing Giada's butternut squash lasagna?

  1. #1
    Join Date
    Oct 2005
    Location
    MA
    Posts
    438

    Question your opinion on freezing Giada's butternut squash lasagna?

    Just wanted to get the opinion of the board if making ahead and freezing this butternut squash lasagna with cream sauce would change the texture of the dish when thawed? Here's the recipe:

    Ingredients
    1 tablespoon olive oil
    1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
    Salt and freshly ground black pepper
    1/2 cup water
    3 amaretti cookies, crumbled
    1/4 cup butter
    1/4 cup all-purpose flour
    3 1/2 cups whole milk
    Pinch nutmeg
    3/4 cup (lightly packed) fresh basil leaves
    12 no-boil lasagna noodles
    2 1/2 cups shredded whole-milk mozzarella cheese
    1/3 cup grated Parmesan
    Directions
    Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

    Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

    Position the rack in the center of the oven and preheat to 375 degrees F.

    Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

    Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

    *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth

  2. #2
    Join Date
    Oct 2000
    Location
    Columbus, OH USA
    Posts
    5,253
    I have this in the freezer right now. I'm not worried about the texture changing. I will make a point of letting it thaw in the fridge before reheating it ~ I don't usually worry about it but I think that will be better for this.

    We really enjoyed that lasagna.
    You can't drink rum on the beach all day if you don't start in the morning.

  3. #3
    Join Date
    Oct 2005
    Location
    MA
    Posts
    438
    did you bake it first, then freeze, or freeze to thaw later and bake?

  4. #4
    Join Date
    Oct 2000
    Location
    Columbus, OH USA
    Posts
    5,253
    Yes, I baked it first. I separated into servings and froze.

    This recipe, at least my lasagna, was not soupy/creamy. It came out of the pan nicely, not like sometimes with a meat and red sauce. I don't want to give you the impression it was dry, it wasn't.

    Plan on letting it sit the 15 minutes and even then be careful, the butternut squash still retained all the heat.
    You can't drink rum on the beach all day if you don't start in the morning.

  5. #5
    Join Date
    Oct 2005
    Location
    MA
    Posts
    438
    thank you! we'll give it a try! happy holidays.

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