Roasted Butternut Squash Lasagna
(from jbreazeale’s recipe box)
Source: Wild Oats
Cook time: 120 minutesServes 8 people
Categories: dinner, main dish, pasta
Ingredients
- 1 2 lb. butternut squash, peeled, seeded and diced
- 2 Tbsp. Extra Virgin Olive Oil
- 3 to 4 leaves fresh sage
- 3 whole cloves garlic, peeled
- 1 c. ricotta cheese
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon
- salt
- pepper
- 1 16 oz. package Lasagna, cooked according to package instructions
- 1 Tbsp. Extra Virgin Olive Oil
- 1/3 c. Unsalted Butter
- 1/3 c. flour
- 4 c. Whole Milk
- 1/4 tsp. nutmeg
- 8-10 fresh sage leaves
- 1 c. Parmesan cheese, shredded
- 2 1/2 c. Mozzarella Cheese, shredded
Directions
-
Preheat oven to 450°F.
-
Place squash, sage and garlic on foil.
-
Drizzle with olive oil.
-
Crimp edges of foil together tightly.
-
Place on a baking sheet and roast for 40 minutes, or until the squash is soft.
-
Remove from oven and place squash and garlic cloves in a food processor.
-
Add ricotta, nutmeg, cinnamon, salt and pepper.
-
Pulse until smooth.
-
Boil pasta to al dente, drain and toss with olive oil.
-
Lay flat on a baking sheet to help keep lasagna from sticking together.
-
Set aside.
-
Melt butter in a large saucepan over medium heat.
-
Whisk in flour and cook for 1 minute, until it has a nutty fragrance.
-
Whisk in milk.
-
Bring to a boil, stirring constantly until the mixture thickens.
-
Turn off heat and allow sauce to cool for 2 to 3 minutes.
-
Pour half the mixture into a blender.
-
Add nutmeg and fresh sage.
-
Blend until smooth.
-
Mix with remaining sauce and add salt and pepper to taste.
-
Mix parmesan and mozzarella cheese together.
-
Spread about a cup of sauce on the bottom of a 9×13 baking dish.
-
Place 3 noodles over the sauce.
-
Spread 1/3 of the squash mixture over the noodles.
-
Drizzle with about a 1/2 c. of sauce.
-
Sprinkle with a 1/3 of the cheese mixture.
-
Repeat 2 more times with remaining noodles, filling, sauce and cheese.
-
Sprinkle remaining cheese over the top of the lasagna.
-
Cover with foil and bake at 375°F for 35 minutes.
-
Remove foil and bake 10 minutes longer until cheese is golden and bubbling.
-
Allow lasagna to rest 10 minutes before slicing.