Butternut Squash Lasagna

This lasagna is rich, creamy, Fall comfort food at its best.  Silky béchamel is ladled between fresh lasagna sheets alongside a roasted sweet butternut squash filling.  Topped with fresh mozzarella and sage, autumn never tasted so good.1

INGREDIENTS

  • Food processor / blender – for filling

  • Standing mixer if no food processor – for dough

  • Pasta maker – for pasta sheets

  • 2 large baking sheets

INGREDIENTS:

INGREDIENTS

  • 1 medium butternut squash (approx. 2 lbs), peeled and sliced ½ inch thick

  • 4 tablespoons kosher salt

  • 3 tablespoons extra virgin olive oil

  • 1 teaspoon black pepper, freshly ground

  • 1 teaspoon honey

  • 1 bunch fresh sage, divided

  • 2 cups whole milk ricotta cheese

  • 12 lasagna sheets, fresh or packaged

  • 2 cups mozzarella cheese, shredded

  • 1/2 pound fresh mozzarella cheese, thinly sliced

  • 1/2 cup Parmigiano Reggiano cheese, grated

FOR THE BÉCHAMEL:

INGREDIENTS

  • 3 tablespoons unsalted butter

  • 3 tablespoons AP flour

  • 3 cups whole milk

  • 1 teaspoon nutmeg

  • 1 teaspoon kosher salt

FRESH LASAGNE SHEETS:

INGREDIENTS

  • 4 cups AP flour

  • 4 eggs, beaten

  • 2 tablepoons extra virgin olive oil

  • 3/4 cup water, as needed

  • Semolina flour, for dusting

METHOD

Preheat the oven to 350 degrees.

Line a baking sheet with parchment and lay out the butternut squash slices in an even layer. Sprinkle with salt and pepper and roast for 25 minutes.

When the squash is golden brown and soft, transfer to a blender. Add honey and three sage leaves. Pulse to combine. Add the ricotta and blend until fully incorporated.

Make the béchamel: Pour milk into a medium saucepan and heat until small bubbles begin to form, do not boil but make sure it is warm. Transfer to a large measuring cup with a pour spout. Wipe out the saucepan.

Melt butter in that saucepan over medium / high heat. Add the flour and whisk to create a roux. Once the flour is medium brown, slowly pour in the milk. Stopping to whisk and thicken before adding more.

Once all the milk is in, add nutmeg and salt and reduce heat to medium and continue to whisk until it begins to really thicken.

Reduce heat again, see if sauce coats the back of a spoon and remove from heat.

Lightly butter a 9x13 baking dish and spread ¾ cup of the béchamel evenly along the bottom.

Arrange the lasagna sheets on top to cover and then about 1/3 of the squash puree over the sheets. Sprinkle the shredded mozzarella on top (About ½ cup), then some of the béchamel, then more noodles. Repeat to create three layers.

Pour the remaining sauce over the top sheets of lasagna, add the fresh mozzarella and the parmigiano cheese on top.

Sprinkle a few sage leaves on top for garnish.

Cover with aluminum foil and bake for 40 minutes.

Remove foil and bake for 10 minutes.

Boil for 3 minutes and remove from the oven.

Allow the lasagna to stand for 20 minutes before serving.

TO MAKE THE LASAGNE SHEETS:

  • Add the flour to a food processor. Then, pour in oil and eggs while running.

    Slowly pour water into the moving flour mixture until a ball of dough forms.

    Remove from the machine and knead on a floured surface until smooth.

    Wrap and allow to rest for 20 minutes.

    Cut the dough into small pieces and feed through a pasta machine on level 1, 2 and 3.

    Place each sheet on a semolina flour dusted baking sheet.

    Boil a large pot of water and quickly cook each sheet for 1 minute.

    Drop in an ice path and then onto an oil drizzled baking sheet until ready to use.

Anna Gass