Lasagna di Rotolo

Roasted Butternut Squash, Fried Sage, Whipped Ricotta, Mozzarella, Polenta Crumble

Chef Fiore Tedesco of L’Oca d’Oro | Austin, TX
Yield: 3 to 4 servings

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Adapted by StarChefs | october 2023

INGREDIENTS

Roasted Squash:
5 pounds butternut squash, skin on and cut into ¾-inch pieces
¼ cup olive oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon chile flakes

Whipped Ricotta:
2 cups ricotta, drained
2 whole eggs
½ cup grated parmesan
1 teaspoon ground black pepper
1 lemon, zested
Salt
¼ teaspoon chile flakes
½ teaspoon ground nutmeg

Polenta Crumble:
½ pound butter
3 ounces sage leaves
117 grams all-purpose flour
117 grams instant polenta
75 grams sugar
4 grams kosher salt
4 grams baking powder
25 grams egg
½ teaspoons vanilla extract
¼ lemon, zested
¼ orange, zested

To Assemble and Serve:
12 ounces lasagna sheets, blanched
1 pound fresh mozzarella, torn
Grated parmesan

METHOD

For the Roasted Squash:
Heat oven to 350ºF. In a mixing bowl, toss to combine all ingredients. Transfer squash mixture to a silpat-lined sheet tray. Roast 10 minutes, or until squash is soft and lightly browned around the edges. Let cool.

For the Whipped Ricotta:
In a mixing bowl, combine all ingredients. Whisk until mixture is light and fluffy. Taste and adjust seasoning as needed. Transfer to an airtight container and refrigerate.

For the Polenta Crumble:
Heat oven to 350ºF. In a wide pot over medium heat, melt butter. When the butter begins to caramelize, add sage. Fry 30 seconds, or until sage leaves are crispy. Reserve fried sage and brown butter separately. In a food processor, pulse to combine flour, polenta, sugar, salt, baking powder, eggs, vanilla, and citrus zests. Add 117 grams reserved brown butter and pulse until pea-sized crumbs are formed. Transfer mixture to a silpat-lined baking sheet. Bake 8 minutes. Stir mixture, then bake an additional 10 minutes. Let cool to room temperature.

To Assemble and Serve:
Heat oven to 350ºF. On a work surface, place 1 sheet of plastic wrap. Top with a similar sized sheet of parchment paper. Lay 1 blanched pasta sheet on top of the parchment paper. Spread an even layer of Whipped Ricotta on the pasta, followed by ¼ Roasted Squash mixture and 4 ounces mozzarella. Top with ¾ ounce crumbled fried sage. Finish with a generous sprinkling of parmesan. Lift the plastic wrap closest to you and roll the pasta into a tight roll. Cut the roll into 3-inch rounds and transfer to a silpat-lined baking sheet. Repeat process with remaining sheets. Bake rolls 20 minutes, or until hot in the center and slightly crisp on the edges. Place 1 portion onto a serving plate. Top with Polenta Crumble.

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