WHAT DESSERT GOES WITH LASAGNA RECIPES

Steps:

• Make the filling: Preheat oven to 400 degrees. Drizzle squash halves with oil, and season with salt and pepper. Roast squashes, cut sides down, on a rimmed baking sheet until tender and browned, about 1 hour. Let cool. Scoop flesh from skins, and puree in a food processor until smooth.
• Melt butter in a small saucepan over medium heat. Continue to cook until browned and fragrant, about 3 minutes. Transfer to a bowl.
• Combine 3 cups squash puree, 1 cup Parmesan, 2 tablespoons plus 1 1/2 teaspoons amaretti cookies, sage, browned butter, 1 teaspoon salt, and nutmeg in a bowl. Adjust seasoning as desired with more Parmesan, amaretti cookies, sage, salt, and nutmeg.
• Make the bechamel: Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to low, and cook, whisking often, for 3 minutes (do not let flour brown).
• Meanwhile, bring milk to a gentle simmer in another small saucepan over low heat. Gradually whisk hot milk into the roux, whisking constantly to prevent lumps from forming. Season with 1/4 teaspoon salt and the nutmeg. Raise heat to medium, and bring to a boil, whisking constantly. Cook, whisking, until thickened, about 10 minutes. Reduce heat to low, and cook until the raw flour taste is gone, 5 to 10 minutes more. Season with 3/4 teaspoon salt.
• Reduce oven temperature to 375 degrees. Assemble the lasagna: Coat bottom and sides of a 9-by-13-inch baking dish with a thin layer of bechamel (about 1/2 cup). Arrange two 8-by-21-inch sheets cooked pasta on top, barely overlapping, to cover bottom and sides of dish. (Edges of pasta should hang over sides by about 2 inches.)
• Top with 3/4 cup squash filling, and sprinkle with 1 tablespoon amaretti cookies. Top with 1 sheet of pasta (fill in any gaps with pieces of another sheet if needed), trimming edges as needed so that pasta fits neatly in dish.
• Top pasta with 3/4 cup bechamel and 2 tablespoons Parmesan. Continue layering in same order (pasta, squash and amaretti, pasta, bechamel and Parmesan) until you reach the top of the dish, ending with 1 sheet of pasta (you may need to fill in gaps with pieces of another sheet; you should have 10 layers of pasta). Fold in the overhang from the first layer of pasta to create a package. Trim pasta sheets as needed to prevent too much overlap, then spread remaining bechamel over top.
• Bake, covered with parchment-lined foil, for 20 minutes. Uncover, and sprinkle with remaining Parmesan. Bake until top is browned, about 35 minutes more. Let cool slightly before serving.

Steps:

• Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
• Cook noodles according to package directions, then drain.
• Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
• Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
• Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
• To serve, ladle a little sauce on the plate and top with lasagna roll.