December 09, 2006

NOTE: The Arlington Farmers’ Market will be closed on December 23, 2006. Have a safe and wonderful holiday season!

The Arlington Winter Farmers’ Market begins on the first Saturday in 2007, January 6th. On January 6th, the market’s hours of operation will change. The market will begin at 9:00 A.M. instead of 8:00 A.M. Closing hours will remain the same. Please make a note of the change.

Shop at the market for the ingredients to make this recipe for a savory comfort food:


BUTTERNUT SQUASH AND MUSHROOM LASAGNA

Makes 8 servings

• ½ stick unsalted butter
• 2 ½ cups chopped onions
• ½ pound crimini mushrooms, sliced (about 3 cups)
• 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
• 1 14-ounce can vegetable broth
• 4 tablespoons chopped fresh thyme
• 4 tablespoons sliced fresh sage
• 3 15-ounce containers whole-milk ricotta cheese
• 4 cups grated mozzarella cheese
• 2 cups grated Parmesan cheese
• 4 large eggs
• Olive oil
• 1 9-ounce package no-boil lasagna noodles

Preheat oven to 350 F. Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.

Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes.

Mix ricotta, 2 cups mozzarella cheese, 1 ½ cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season with salt and pepper to taste; mix in eggs.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1 ¾ cups ricotta mixture over noodles, then, arrange 1 and 1/3 cups of squash mixture over the ricotta. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, and then repeat twice. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining parmesan. Cover with oiled foil.

Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)

Adapted from Bon Appétit Magazine
November 2004

Interested in volunteering to support your local farmers and producers? To volunteer, e-mail Monica Lear at lear@vt.edu