Squash Lasagne with Sage and Walnut Pesto and Pomegranate Cheese Sauce

After the kabocha squash cheesecake I made recently, I still had a large amount of squash purée left.  The squash works so well with warm winter spices, that I decided to work in the same spiciness but combine with a creamy and light taste as well.  I decided to create a new lasagne.

Knowing I had a stunning new food processor in my kitchen, I worked out the layers on my way home, thinking of new techniques I could try.  I think the squash not only goes well with nutmeg and cinnamon, but also sage.  But, I didn't want to purée the sage in with the squash, thinking that would lose the sage flavor too much.  What I worked out is a pesto-style layer using walnuts and sage instead of the traditional basil and pine nuts.  Lastly, knowing I wanted something cheesy and creamy but still looking for a little tartness or acidity to balance all the flavors, I decided I'd try out a mascarpone and ricotta cheese sauce spiked with pomegranate juice.  Thus, my "Kabocha Squash Lasagne with Walnut-Sage Pesto and Pomegranate Cheese Sauce" was invented.

I already described in my cheesecake posting how to roast and purée the kabocha squash, so please check there for details.  I simply had covered in foil, roasted in the oven for an hour.  I pulled the halves out and then needed to peel each half.  I used my favorite knife to do it, but the skin is thin enough a vegetable peeler would work.  I then purée the squash in batches in my new food processor.  After the cheesecake I had just enough puree left over for this lasagne recipe.

A note on the yield here:  I didn't use a 9x13 typical lasagne pan, I used a square 9x9 baking pan (the classic brownie pan) since I didn't want to have be eating lasagne for a week.  It was perfect to serve 4-6 people.

Ingredients:
Serves 4-6

1 package oven-ready lasagna noodles

For the squash puree layer
2 1/2 c. kabocha squash puree
1 tsp. freshly ground ginger root
1/4 tsp. freshly ground nutmeg
1/4 tsp. ground cinammon
1/8 tsp. kosher salt

For the "pesto" layer
2 small shallots
1/2 c. loosely packed fresh sage leaves
3/4 cup raw, shelled walnuts
kosher salt to taste
freshly ground black pepper to taste
1/4 c. extra virgin olive oil plus a little more

For the cheese layer
8 oz. softened mascarpone cheese
5 oz. fresh ricotta cheese (fat-free is fine)
6 T. pomegranate juice
1/4 tsp. kosher salt

Method:
Roast, peel and purée the kabocha squash and add the measured amount to a medium bowl.  Add in the freshly ground ginger root, nutmeg and cinnamon.  Stir with a wooden spoon until ingredients are evenly distributed.  Set aside.  Preheat oven to 375˚ F or turn it up from roasting before if you've just made the squash.

In the food processor fitted with the metal blade, combine the shallots, sage, and walnuts and pulse gently until all ingredients are chopped fairly well and beginning to incorporate.  Add a little freshly ground black pepper and small pinch kosher salt.  Taste to ensure it is good, but not too salty as the olive oil will also add a little saltiness.  Pulse again until all the ingredients are incorporated.  Gently stream in the olive oil, with the processor going continuously.  When you have a nice, thick paste, stop.  You may use a little less or more olive oil than listed here.  Just add until the point that the pesto starts coming together, before it would go into a little ball.  Remove bowl and blade from processor and set aside.

In a medium non-reactive bowl combine the cheeses and stir thoroughly.  Add the pomegranate juice and stir again.  The cheese should be light purple or lavender color.  Taste and add the kosher salt, you may desire a little less or more depending on your preference.

Butter your 9x9" baking pan. Spread a small, thin even layer of the squash into the bottom of the pan.  Spread a layer of the lasagne noodles into the pan.  I used three along the pan and then cracked a fourth in half and used the half for the little space at the top. This will depend on the size and shape of your noodles.  Just cover the pan evenly with noodles.  Spread half of your remaining squash on top of the noodles.  Spread the cheese on top of the squash layer.  Add another layer of noodles.  Gently press down on the lasagne at this point, compressing the layers a little bit and squeezing out any air.  Next, spread the pesto layer on the noodles with a rubber spatula and spread out the layer with your fingers, pressing evenly across the dish to make it a uniform layer.  I found my hands worked best at this stage.  Spread another layer of the squash next.  Then, another layer of noodles.   Finish with a layer of the pomegranate cheese on top.

Cover the lasagne and bake about 45 minutes in the oven.  Remove the foil and let bake another 5-10 minutes until the top is light golden brown. Remove the lasagne from the oven and let cool slightly, about 10 minutes.  Cut with a sharp serrated knife and serve. 

Comments

[Danielle]

Every single piece of this is made up of things I love, but I'm having trouble imagining how they all fit together in a single bite. I've only made lasagna once, and never experimented with it much. This is fascinating, and inspiring.

[Brilynn]

What a great idea, I really like the sounds of this combination.

[vanessa]

I was all, "yeah, ummm hmmm, yes, yum" with you until the pomegranate... novel! how did that taste? Would you recommend as a necessary ingrediant? What if you did a tangier cheese like goat cheese instead?

[Yvo]

Hmm, that sounds interesting. Thanks for the response about the pomegranates- I think I know why I was told to spit out the little bitty pip. My dad had diverticulitis (not sure if I spelled that right), so we were encouraged not to ingest things that might get stuck were we to have polyps and not know or whatever. As for natural light- I hear ya. Even with a virtually non-existent commute time, I don't get home before it's dark, dark outside and I leave work around 5:30 normally. What gives, eh!

This dish does look wonderful though. Wondering about the pomegranate influence too. Yum :)

[Pasticciera]

Wow, does that sound interesting. I have most of those ingredients on hand that are a bit of this and a bit of that that needs to get used. I think I'll have a go tomorrow. Wish I had the unusual twist of pomegranate, but will carry on with out it. Inspired cooking.

[Stephanie Beack]

Glad you're all liking the pomegranate. I would say it's necessary to the uniqueness of the result but if you can't use it (like Pasticciera) try finding some other fruit. Maybe if you took some sweet-tart apples, juiced them and really reduced them into a thick and rich syrup, you could accomplish the same thing I was going for. The pomegranate adds just a hint of tartness and depth but it's not so strong that it overwhelms the bite. Think of it as a low and mellow twist rather than bold and smacking.

When you first take a bite, the aromas hit you first, kind of like good wine. The ginger, nutmeg and sage aromas are the first sensory input. When you begin to chew, the rich squash puree is next, it reminds me of pumpkin but not so overwhelmingly spicy. The sage and pesto is next, and adds salt and nutty earthiness to the bite. The finishing taste is the creamy cheese with the slight fruitiness and tartness. It really honestly blends so well that discerning the components if you didn't know them could be challenging to many people.

Vanessa, I'd say unless you hate pomegranate, just try it with. It really isn't dominating at all, it's an undertone and I really like its presence. Pasticciera, too bad you can't get your hands on pomegranate. I'd be happy to send you a bottle or two if you'd care to email me your address. If not, try concentrating some fruit you have on hand into a thick syrup and see if that works. I think grapefruit are in season now there, right? Maybe you could try combining some grapefruit with a little balsamico... something like that may work. Add a little as a time and taste as you go along.

Thanks for the compliments, all. I'm so glad you find this dish both fascinating and inspiring! Please, do try it out and let me know what you think of it.

[rowena]

Wow Steph! This, I need to bookmark for an upcoming dinner. Love the flavor combinations...how do you think up this stuff??!!

[Stephanie Beack]

Rowena, I hope you and your dinner guests enjoy it, please let me know the results. As for how, I think it up... it just emerges. I've always thought my brain a bit weird, :-) but I think I have a unique ability to imagine tastes and combinations. I can think about something and know almost exactly how it will taste. Mr. Scrumptious tells me all the time that he cannot do that and other friends and family agree. It's something in my hardwiring, I guess. And, lots of experimentation. Since I started cooking as a child, I always experiment and just approached cooking with "let's see what happens". Over the years, I just have learned more and become more comfortable and can anticipate certain things well and usually know how it will come out. Sometimes things are so unconventional that I know they'll be incredible -- either good or a huge disaster.

[Lydia]

Wow! I've been looking for a new vegetarian main course to try for the holidays, and I love pomegranate. I'd never have thought to combine it with squash, but this truly sounds delicious. Thanks.

[Joyce]

Congratulations on putting together a combination that's sure to awaken jaded palates but at the same time delivers the pleasures of 'comfort food'. Great images, too.

[Stephanie Beack]

Lydia, new vegetarian courses are always so much fun and a canvas for creativity as well. I find we think a little more about flavors when we're cooking vegetarian, since we don't inherit the strong tastes of meat. I hope you enjoy it as much as I did.

Thanks, Joyce, that's a great way to think of it. I like your thoughts, it's definitely comfort food with an extra shot of lucidity!

[bea at La tartine gourmande]

This lasagna looks just wonderful. I have to try! Beautiful recipe.