Autumn Butternut Squash Lasagna

Ah yes! Leaves are changing, sun has a golden glow, and everyone's front porches are laden with mums of all colors and pumpkins. All of that and the chilly mornings mean it's time to dust off the squash recipes ...and this one is my favorite. It isn't too complicated, I promise. If you can make a simple bechamel (white) sauce then you are in for a treat! 

BUTTERNUT SQUASH LASAGNA 

Ingredients 

BUTTERNUT SQUASH PURÉE

1 1/2 lbs of butternut squash cubed

8-16 oz Whole Milk Ricotta

1 tbsp Olive Oil

Salt and pepper to taste

Toss the butternut squash with 1 tbsp olive oil and roasted at 350F until tender (about 30-40 minutes)

OR you can go the easy way and buy frozen butternut squash and steam it in the microwave ----I won't judge you. And honestly I have made it both ways and they are pretty close. follow the instructions on the bag and cook til tender. 

Now, in a food processor or with an immersion blender, purée the squash and cheese together and add salt and pepper. Set aside.

Bechamel Sauce

1/4 c butter

1/4 c. Flour

3 1/2 c. Milk

1/4-1/2 c grated Parmesan cheese (optional)

1/2 tsp nutmeg  (or more- I use fresh and have a heavy hand with it in this dish)

salt and pepper to taste

In a saucepan over medium heat melt the butter. Once melted, whisk in the flour until a thick paste is formed and cook for a few minutes. 

Next, whisk in the milk in gradual by thirds until all the milk is added and the mixture is smooth. Summer over medium heat for about 5-10 minutes until the mixture coats the back of a spoon. Whisk in the optional Parmesan cheese. (I have made it with and without and it works great either way. It isn't required but why not guild the lily a bit) Add the salt, pepper, and nutmeg to taste.

Building your Lasagna! 

Ingredients

16 oz shredded mozzarella cheese

1/2 box lasagna noodles cooked (you can also use the no boil noodles)

2 tbsp fresh minced sage 

Preheat your oven to 350F

Lightly spray or butter a 13" x 9" pan

In the bottom of the pan spread about 1/2-3/4 cup of the white sauce. Next place a single layer of noodles to cover, then 1/2 of the butternut squash purée, topped with 1/3 of the shredded mozzarella, then a layer of the bechamel (about a third of what is remaining) sprinkled with about half the sage. Repeat - noodles, squash, cheese, bechamel. Top with final layer of noodles and top with the remaining bechamel, sprinkle with mozzarella and sage, and bake for 45 minutes until golden brown and bubbly. 

Let sit for 20-30 minutes for easier slicing and enjoy with a green salad topped with a lemony vinaigrette. 

Hope you enjoy!! 

K