Creamy Skillet 'Lasagna'
with Broccoli & Butternut Squash
Cooking time
20 minutes
Servings
4
Calories
570 /serving
Teachable moment: lasagna night doesn’t have to be a big production. Doing this casserole classic skillet style offers up the same cozy, cheese-topped results. Mafalda noodles cook right in the pan, bubbling in demi-glace and cream, with plenty of fall veggies lobbed in for good measure.
We will send you:
- 2 Garlic cloves
- 400g Broccoli florets
- 200g Diced butternut squash
- 340g Mafalda
- 60ml Vegetable demi-glace
- 120g Grated mozzarella
- 120ml Heavy cream
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk • Sulphites • Wheat
You will need:
Large high-sided oven-safe pan
Oil
Salt & pepper (S&P)
Whisk
Total Fat
20 g
Saturated Fat
11 g
Sodium
690 mg
Total Carb
84 g
Sugars
9 g
Protein
23 g
Fibre
6 g
Preparation
Sauté the broccoli
- Mince the garlic.
- In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the broccoli and sauté, 3 to 4 min., until beginning to soften.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant; season with S&P.
Start the 'lasagna'
- Reduce the heat to medium and whisk in the cream, 4 cups water, the demi-glace, spices and S&P.
- Add the pasta and squash; bring to a boil.
- Reduce to a simmer, cover and cook, stirring occasionally, 12 to 14 min., until the pasta is al dente and the sauce has thickened.
Finish the 'lasagna'
- Preheat the oven to broil.
- Top the 'lasagna' with the cheese.
- Transfer to the oven and broil, 2 to 3 min., until golden brown.
Plate your dish
- Divide the 'lasagna' between your plates. Bon appétit!
Goodfood & Chef: Lessons in cooking from the masters
We're bringing in Canada's top chefs to teach us all a thing or two about cooking. Starting in September, order Goodfood & Chef recipes by Chef Laurent Dagenais and Chef Chuck Hughes.
