|Onions||1 Pound, peeled and chopped (2 In Number)|
|Butter/Olive oil||3 Tablespoon|
|Minced fresh ginger||2 Tablespoon|
|Curry powder||1 Tablespoon|
|Thawed frozen golden squash||24 Ounce (2 Packages, 12 Ounce Each)|
|Ricotta cheese||15 Ounce (1 Carton Or 1 3/4 Cups)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Skimmed chicken broth||2 Cup (32 tbs), skimmed|
|Half and half/Milk||1 Cup (16 tbs) (Light Cream)|
|Grated nutmeg||1⁄2 Teaspoon (Freshly Grated)|
|Lasagna||1⁄2 Pound (Dried Ones)|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs)|
1. In a 10- to 12-inch frying pan over high heat, frequently stir onions with 2 tablespoons butter until limp, about 5 minutes. Scoop out 1/2 cup of the onion mixture and set aside. To frying pan, add ginger, curry powder, and squash; mix, then scrape into a bowl. Stir ricotta cheese into squash mixture and add salt to taste. Add egg and mix well.
2. Rinse and dry frying pan. return to high heat. Add remaining butter, the reserved onion mixture, and flour. Stir until flour is golden, about 3 minutes. Remove from heat; add broth and half-and-half. Mix until smooth. Stir over high heat until mixture boils; reduce heat and simmer, stirring often, about 5 minutes. Add 1/2 teaspoon nutmeg and salt to taste.
3. Meanwhile, in a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add lasagna and cook, stirring occasionally, until tender to bite, 12 to 16 minutes. Drain, immerse in cold water, then drain again.
4. Spread about 1/2 cup of the onion sauce evenly over the bottom of a 9- by 13-inch casserole. Arrange 1/2 the lasagna neatly over sauce to cover. Spoon all the squash mixture onto pasta and spread level. Cover neatly with remaining pasta and coat completely with remaining onion sauce. Sprinkle with parmesan cheese and dust with more nutmeg. 5. Bake lasagna in a 375° oven until bubbling at edges and lightly browned on top, 35 to 40 minutes. Let stand 15 to 20 minutes.
Serving size: Complete recipe
Calories 3342 Calories from Fat 1377
% Daily Value*
Total Fat 156 g240.1%
Saturated Fat 90.9 g454.4%
Trans Fat 0 g
Cholesterol 684 mg228%
Sodium 2620.1 mg109.2%
Total Carbohydrates 351 g117%
Dietary Fiber 40.7 g162.9%
Sugars 59.1 g
Protein 147 g293.2%
Vitamin A 91.3% Vitamin C 66.7%
Calcium 206.8% Iron 85.4%
*Based on a 2000 Calorie diet