I had a craving for kabocha no nimono the other night, so I bought a couple of kabocha pumpkins and made some. I had quite a bit left over, though, so I had to figure out what to do with the rest.
After a couple of days of researching, I came across a recipe for butternut squash lasagna. I realized that I could do the same thing with my kabocha. But it was already flavored with soy sauce, dashi and mirin--I couldn't use traditional lasagna flavors with that. So what could I do?
I decided to try making a sauce from the flavors I'd used, but thicken them with a roux. Sure enough, my experiment worked. My husband's only complaint was that there was no meat. Well, it was meant to be a vegetarian dish, so...
To make this non dairy, simply use a vegetable oil instead of butter. Got a wheat allergy? Use non gluten noodles. Really, this recipe is pretty simple to change up any way you need to.
Kabocha Squash Lasagna
Sauce:
1/2 stick butter1/2 cup flour
2 Tbsp mirin
6 cups Dashi
4 Tbsp soy sauce
Filling:
6 cups (720ml) Dashi2 1/2lb (aka 9 cups) Kabocha (pumpkin)
4 Tbsp soy sauce
2 Tbsp mirin
Noodles:
1 package no-boil lasagnaSauce: Boil the dashi in a pot. Turn off the heat and set aside. Melt the 1/2 cup of butter in a saucepan. When it starts to foam, add the flour. Whisk until it forms a paste. Add the hot dashi, a little at a time; whisk thoroughly after each addition to avoid lumps. Continue to cook the sauce until it coats the back of a spoon, then turn off the heat.