Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 4 Tbsp. butter, divided use
• 2 1/4 cups favorite winter squash, peeled and cubed
• 1 cup water
• Salt and ground black pepper to taste
• 1/2 cup finely chopped shallots
• 1/4 cup all-purpose flour
• 2 cups milk, warmed
• 1/4 cup grated parmesan cheese
• 1 egg
• 10 egg roll wrappers (5-inch square)
• 1 3/4 cups shredded aged Gouda cheese (about 8 oz.), divided use
• 8 large basil leaves

Directions

1. For the lasagna:

2. In a large nonstick skillet, melt 2 Tbsp. of the butter. Add the squash and 1 cup water and bring to a simmer over medium heat. Season with salt and pepper. Cook, stirring, until the water is evaporated and the squash is golden and tender, about 13 to 15 minutes; set aside.

3. Meanwhile, make the white sauce:

4. Melt the remaining butter in a medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes. Gradually whisk in warm milk, then bring to a boil and cook for 2 minutes, whisking constantly. Remove from heat and stir in parmesan and salt and pepper.

5. Position a rack in the upper third of the oven and heat to 400 degrees.

6. Lightly grease an 8-inch square glass baking dish and spread 1/2 cup white sauce in the bottom. In a bowl, whisk together the pumpkin puree and egg.

7. Cut half of the egg roll wrappers into 3 strips each. Fill a large bowl with hot tap water (as you work with the wrappers, dig them in the water to rinse off the starch). Use 1 whole wrapper and 3 strips to cover the white sauce in the bottom of the dish in a single layer (there will be overlap). Spread a generous 1/2 cup of pumpkin mixture on top and sprinkle with 1/3 cup cheese. Repeat this layer.

8. Then, add another layer of egg roll wrappers. Spread with 1 cup white sauce, then top with the squash, basil and 1/3 cup cheese. Add another layer of egg roll wrappers, the remaining pumpkin mixture and 1/3 cup cheese. Top with the remaining egg rill wrappers, then spread with the remaining white sauce.

9. Cover the dish snugly with foil and bake on a baking sheet in the upper third of the oven for 30 minutes. Uncover the dish, sprinkle the remaining 3/4 cup cheese on top and bake until golden and bubbling, about 10 minutes. Let cool for 15 minutes before cutting.

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