I am going to keep it simple. This recipe is fantastic. It is rich and complex, layered with flavor: sweet potatoes and butternut squash; a creamy chickpea ricotta to hold everything together; and a banging chaat masala spiced roasted red pepper sauce. It is a new take on a recipe I posted a few years back. The arguments I made back then, couldn’t be more relevant to this recipe. I might not eat pasta, but I am still in love with Italian approach to cooking, and in my mind, this is a perfect example of how a technique gets adapted to make something completely different, yet tasty and beautiful to eat.
Butternut Squash & Sweet Potato Lasagna
1 baking sheet
1 food processor
1 cast iron skillet
preheat oven to 350 degrees Fahrenheit
- 3 red bell peppers
- 1 tsp. chaat masala
- 1 pinch of salt
- 1 can chickpeas
- 2 tbsp. miso pasta
- juice of ½ lemon
- 1 tbsp. tahini
- 1 tbsp. water
- 1 sweet potato
- ½ butternut squash
- olive oil, to taste
- 1 handful fresh parsley or cilantro to garnish
- Preheat oven to 350 degrees Fahrenheit.
- Wash and pat dry each red bell pepper. Wrap each bell pepper in foil and place them in a baking sheet. Roast for 60 minutes.
- Remove from the oven. Peel off the foil paper, and let the peppers cool completely.
- Using a sharp knife, remove the stem and the seeds from each pepper, then transfer the flesh into the bowl of a food processor with the chaat masala and a pinch of salt. Pulse until smooth.
- Transfer out of the food processor and into a bowl. Set aside until ready to use.
- To make the chickpea ricotta, place the chickpeas, miso paste, juice from ½ lemon, tahini and water in a food processor. Pulse until smooth.
- Cut one half of a butternut squash. Remove any inner seeds, then peel off the skin. Set aside.
- Using a mandoline, or a very sharp knife thinly slice both the sweet potato and the butternut squash into rounds. Set the slices asides until ready to use.
- To assemble the lasagna, drizzle a tablespoon of olive oil onto the bottom of the cast iron pan.
- Lay down the sweet potato slices around the edge until you have completely covered the bottom of the pan. Repeat with the butternut squash slices.
- Add a layer of the chickpea ricotta onto the butternut squash slices, then a quarter cup or so of the red pepper sauce.
- Repeat these steps 10 and 11 once more.
- To finish, add a final layer of the sweet potato and the butternut squash slices and a quarter cup of the red pepper sauce. Cover the pan with foil paper and place in the over. Bake for 50-60 minutes.
- Remove from the oven, garnish with the fresh herbs and serve immediately.
Cook time: 2 hours