"LAH*ZAG*NAH"
Team: Da Swaggish Chefs
Host School: Stockbridge Central School
Age Group: Middle School
Ingredients
24 lasagna noodles (oven-ready)
2 tablespoons olive oil
1 delicata squash
½ medium onion, diced
1 medium head fresh broccoli, chopped
3 cups kale (torn into smaller pieces)
3 carrots, sliced thinly or grated (depending on size of carrot)
1 red bell pepper, diced
1 medium zucchini, grated
3 cloves garlic, minced
3 cups spinach, raw
1 cup all-purpose flour
4 cups milk
¾ parmesan cheese, divided
½ teaspoon salt
½ teaspoon pepper
8 ounces small curd cottage cheese
24 ounces ricotta cheese
1 egg & 2 egg yolks
2½ cups shredded mozzarella cheese, divided
Preparation Instructions
1. Preheat oven to 350° degrees. Grease a 9x13-inch casserole dish.
2. Chop the squash in half. Scoop out the seeds. Keeping skin on, slice delicata squash thinly.
3. Place squash on parchment paper on a cookie sheet and bake in oven @ 350° for 30 minutes.
4. Heat oil in a large frying pan over medium heat. When oil is hot add onion, garlic and carrots. Saute for 4 minutes.
5. Add broccoli and red bell pepper. Saute for another 7 minutes. Add shredded zucchni; set aside.
6. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in ½ parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach & kale.
7. In a small bowl, combine cottage and ricotta cheeses, egg & egg yolk; stir well.
8. Spread about ½ cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables & squash, spinach mixture, and 2 cups mozzarella cheese, ending with noodles.
9. Top with reserved spinach mixture, ½ cup mozzarella cheese and ¼ cup parmesan cheese.
10. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.