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Turkey and rosemary butternut squash lasagne

Lasagne al tacchino e zucca violina al rosmarino
➤ SERVES 4-6 ➤ PREPARATION 30 minutes ➤ COOKING 30 minutes

• 4 tbsp olive oil, plus extra for greasing
• 1 small onion, peeled amd finely chopped
• 1 large celery stalk, trimmed, de-veined, and
finely chopped
• 1 leek, trimmed, and finely chopped
• 1 large garlic clove, peeled and crushed
• 675g minced turkey from the leg or thigh
• 1 tbsp rice flour
• 240ml good-quality chicken stock
• 2 tbsp finely chopped flat-leaf parsley
• 1 sprig of rosemary
• salt and freshly ground black pepper
• 450g thinly sliced butternut squash
FOR THE RICOTTA SAUCE
• 200g ricotta cheese
• 120ml double cream
• 45g parmesan cheese, grated
• 1 free-range egg
• ½ tbsp rice flour
1 To make the turkey filling: in a large, heavy-based
saucepan, heat 2 tbsp olive oil over a medium
heat. Add the onion, celery, and leek. Cook for
2-3 minutes until soft but not brown. Add the
garlic and cook for 1 minute more. Add the
remaining 2 tbsp olive oil and increase the heat
to high. Add the turkey and cook for 3-4 minutes,
stirring frequently, until well browned. Stir in
the rice flour.
2 Add the chicken stock, parsley, and rosemary.
Season with salt and pepper, and bring to the
boil. Reduce to a simmer and cook, uncovered, for
20 minutes, occasionally stirring, until the liquid
reduces. Remove the rosemary sprig.
3 Meanwhile, brush a griddle pan with a little olive
oil. Place the squash slices on the griddle and
cook for 1-2 minutes on each side until soft and
with griddle marks on them.
4 Preheat the oven to 190°C/Gas Mark 5. To make
the ricotta sauce: in a small bowl, whisk together
all the ingredients. Transfer to a small saucepan
and heat over a medium heat, whisking
constantly, until it thickens and starts to bubble.
Taste and season with salt and pepper. Remove
from the heat.
5 To assemble the lasagne: in a 25cm square
ovenproof dish, spread one-third of the turkey
mixture to coat the bottom of the dish. On top
of that, layer one-third of the squash slices, and
one-third of the ricotta sauce. Repeat to make
three layers in total with the ricotta sauce on
top. Transfer to the centre shelf of the oven and
bake, uncovered, for 45 minutes, or until golden
brown. Leave to stand for 5 to 10 minutes
before cutting and serving.

Pasta Reinvented is
written by Caroline
Bretherton and
published by DK.
RRP, £14.99.
www.dk.com

August 2018 ITALIA! 61