Italian Open (Meatless Monday)

Homemade lasagna squares topped with acorn squash and cheese. . . this dish was labor intensive yet out of this world!  The recipe is from Chef Marc Vetri and published in Saveur Magazine. 

Open Faced Lasagna with Acorn Squash

(Serves 4)

Combine flours in a mixing bowl with dough hook in place.
3/4 cup all purpose flour
3/4 cup whole wheat pastry flour
7 tablespoons semolina flour

With the motor running, add egg yolks, one at a time, beating well after each addition.
9 egg yolks

Add oil and water;  mix until dough forms.
1 tablespoon canola oil
3 tablespoons water

Transfer dough to a lightly floured surface;  knead until smooth.  Divide dough into 2 disks and wrap in plastic wrap.  Let rest for 30 minutes.

Toss squash and buttery spread.  Spread into even layer on a baking sheet.  Sprinkle with fresh ground pepper.  Bake at 400 F. for 30 minutes.
1 acorn squash, peeled, seeded and sliced in 1/4 inch pieces
1/4 cup Earth Balance Buttery Spread

Roll dough pieces to 8 inch ovals.  Run through pasta machine on widest setting.  Run through again.  Lower width of pasta machine an interval and run dough through twice.  Repeat again on a thinner width.  Cut dough in 4 inch squares.  This recipe makes 12 squares.

Boil pasta squares, 2 at a time, in water for 20 seconds.  Cool squares in ice water and drain on paper towels.

Place pasta squares on parchment lined baking sheets.  Top with feta, squash, herbs and Parmesan.
2 tablespoons feta
3 ounce shaved parmesan
Snipped fresh parsley
Thyme

Bake at 500 F. for 5 minutes.  Broil for 1 minute.

Think I'll be going to bed early tonight!