Lasagnette Baked with Butternut Squash, Mascarpone, Swiss Chard
â– 17 oz durum wheat flour
â– 3 eggs
â– 2 egg yolks
â– ¹⁄³ cup water
â– 1 tsp salt
â– 1 Tbsp olive oil
Combine the ingredients for the pasta dough and mix either by hand or in a mixer until it is fully incorporated. Let rest for 2 hours. After the dough has rested, you can either roll it out by hand into thin sheets (your desired thickness) or through a pasta machine. Sheets measuring 6” x 12” are ideal. Cut these into 2” x 2” squares.
MAKE THE LASAGNETTE
â– 1 butternut squash
â– 1 white onion
â– 4 oz garlic
â– 1 leek
â– 1 bunch Swiss chard
â– ½ lb fresh mascarpone cheese
â– 8 oz smoked bacon
â– 1 lb butter
â– 8 oz grated Parmigiano-Reggiano cheese
â– ¾ cup extra virgin olive oil
Split the butternut squash, remove the seeds, peel the skin, and cut into a small dice. Finely chop the garlic, onion, and leek. Strip the leaves off of the stems of Swiss chard and wash thoroughly. Pat dry and chop coarsely. Fill a large pot with generously salted water and bring to a boil. Add the pasta, and cook until just al dente. Remove and reserve.
In a large sauté pan, add the butter, onions, leeks, and garlic and sauté the mixture until vegetables are translucent. Remove the vegetables and set aside. Add the canola oil and bacon and cook until fat runs. Add the squash, the chard, and the cooked vegetables and sauté until everything is soft.
Toss the cooked pasta, vegetables, and grated cheese together and place in an ovenproof container. Top with dollops of the mascarpone cheese. Bake in a 345°F oven for approximately 35 minutes. Remove from oven, drizzle with olive oil, and sprinkle a little reserved Parmigiano-Reggiano cheese on top. Serve.