Barilla Lasagne with Ricotta, Mushrooms, Spinach and Gleaned Butternut Coulis

Recipe by Alex Ong

3 lbs Commercial Lasagna Sheets (cooked to manufactures directions)
1/2 cup Rendered bacon drippings
1 tbsp Kosher salt
10 lbs Butternut, peeled and diced
1 quart Half and half
1 cup Maple syrup
1/2 cup Rendered bacon drippings
2 lbs Portabella mushroom, sliced
2 tbsp Garlic, chopped
2 lbs baby spinach leaves
6 oz Homemade bread crumbs or Panko
3 oz Butter, melted
  1. In a large bowl, add bacon drippings, kosher salt and butternut. Roast seasoned butternut in a 350F oven until fully cooked and well caramelized. Pass roasted butternut through a food mill and reserve.
  2. In a large sauce pan add half and half, maple syrup, and reserved pureed butternut, bring to a simmer and reserve.
  3. In a large sauté pan add bacon drippings, portabella mushroom stems and garlic, sauté until mushrooms are golden brown and reserve.
  4. In a large sauté pan add bacon drippings and sweet potato leaves. Sauté until almost fully cooked and reserve.
  5. On the cooked pasta sheets add ricotta, sautéed mushrooms, and sautéed sweet potato leaves, roll end over end, then cut into thirds. Continue until all the sheets are filled. Place half of the butternut puree on bottom of a hotel pan. Add stuffed rolled lasagna, and top with the remaining butternut puree.
  6. In a bowl toss bread crumbs and butter.
  7. Top rolled lasagna with buttered bread crumbs and bake in a pre-heated 350F oven until internal temperature is 165F and bread crumbs are golden brown.