Fresh Ideas FoodService Insights, Tips, Trends and Ideas from Maines
Seasonal Comforts with Fresh Ingredients
Seasonality is the driving force behind an innovative, profitable menu. Utilizing local squash in autumn and winter menus is a natural choice, as chefs can draw inspiration from the various types. Fresh, local products taste better, cost less, and increase the perceived value of a dish. Raise the bar throughout the year with local squash varieties from Maines’ dependable partner, Markon. Markon offers a wide selection of squash that can add character and freshness to your menu and allow for higher price points.
Kabocha Squash, Prosciutto & Broccoli Lasagna Rolls
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Lasagna Roll filled with Kobocha Markon squash in a goat cheese and parmesan cream sauce.
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Kabocha Squash, Prosciutto & Broccoli Lasagna Rolls
Lasagna Roll filled with Kobocha Markon squash in a goat cheese and parmesan cream sauce.
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Ingredients
Goat Cheese & Parmesan Cream Sauce
- 2tbsp unsalted butter
- 2tbsp all purpose flour
- 1cup whole milk
- 1/4cup chevre softened
- 1/4cup grated Parmesan cheeseplus additional for serving
- 1tsp fresh ground black pepper
- 1/4tsp fresh grated nutmeg
Kabocha Squash Filling
- 1 Medium Markon Kabocha Squashhalved and seeded
- 3tbsp olive oil
- 1tsp kosher salt
- 1tsp fresh ground black pepper
- 3 garlic clovesminced
- 1 large egg
- 1cup whole milk ricotta cheese
Lasagna Rolls
- 8 lasagna noodles
- 2cups chopped baby broccoli and/or broccoli rabe
- 8slices prosciutto
- 1cup mozzarella cheeseshredded
For Serving
- 2tbsp olive oil
- 1tbsp plus 1 tsp Fresh sage
- 1tsp fresh ground black pepper
Servings:
Units:
Instructions
Goat Cheese & Parmesan Cream Sauce:
- Melt butter in a sauté pan over medium heat; add flour and cook until thickened, about 2 minutes, whisking frequently. Add milk, chèvre, Parmesan cheese, pepper and nutmeg; cook until slightly thickened, about 5 minutes, whisking constantly. Cool; refrigerate in an airtight container up to 6 days. Makes about 2 cups.
Kabocha Squash Filling
- Brush inside of squash with oil; sprinkle with ½ teaspoon each salt and pepper. Roast squash, skin side up, on a parchment-lined sheet pan at 400°F until very tender, about 45 minutes; cool slightly. Remove and discard skin from squash; mash in a bowl. Stir garlic, egg, ricotta cheese, 1 cup squash and remaining ½ teaspoon each salt and pepper in a separate bowl; reserve remaining squash for another use. Refrigerate in an airtight container up to 6 days. Makes about 2 cups.
Lasagna Rolls
- Cook lasagna as package directs; drain. Blanch broccoli in a large saucepot of salted boiling water until just tender, about 1 minute; drain. Spread each lasagna noodle with ¼ cup squash mixture; top with 1 slice prosciutto, 2 tablespoons mozzarella cheese and ¼ cup broccoli. Roll up lasagna noodles to enclose filling. Refrigerate, seam side down, in an airtight container up to 2 days. Makes about 8 lasagna rolls.
For serving
- Place 2 Lasagna Rolls in oven-safe dish; top with ½ cup Goat Cheese & Parmesan Cream Sauce and drizzle with ½ tablespoon oil. Sprinkle Lasagna Rolls with 1 teaspoon sage, ¼ teaspoon pepper and additional Parmesan cheese. Roast at 400°F until heated through, about 15 minutes; broil until cheese is golden brown and bubbly, about 2 minutes.