Yesterday, I had the pleasure of teaching kids at the New York Botanical Garden how to make Sweet Potato & Butternut Squash Lasagna during the Culinary Kids Weekend! It was all hands on deck as we made pasta dough and layered the lasagna with some of my favorite root vegetables. I loved being able to show kids and their parents a healthy way to add vegetables to a classic family favorite.
I’d like to thank the New York Botanic Garden for allowing me to join them for a 4th year and highly recommend visiting the Garden to New Yorkers and visitors of all ages. http://www.NYBG.org
Sweet Potato and Butternut Squash Lasagna
Pasta Sheets 2 Pounds 16 Sheets
Béchamel Sauce 4 Cups
Grated Parmesan 2 Cups
Shredded Mozzarella 2 Cups
Roasted Butternut Squash 2 Pounds
Roasted Sweet Potatoes 2 Pounds
Gently warm the Squash, sweet Potato, and Béchamel. Line a baking sheet with Parchment paper and Drizzle Béchamel where the first pasta sheet will go. Lay Cooked pasta sheet on sauce and begin building the Lasagna. Break up about 2 oz of sweet potato and squash and evenly distribute it across the pasta. Next using a pastry bag zig zag about 2 oz of the béchamel across the pasta sheets, and finally finish with a sprinkle of about 1 oz of Grated Parmesan Cheese and 1 oz of shredded mozzarella. Place the next pasta sheet on top and gently press the pasta sheet into the fillings. Repeat this process until you use up all your pasta sheets then wrap the lasagna in plastic and place in the refrigerator for at least 1 hour to set up. Slice into desired size portions and sear off in a non stick pan then flip over onto a greased baking sheet and bake at 350 degrees for 10 minutes or until lasagna is warm in the center. Garnish the lasagna with freshly grated Parmesan cheese.