Roasted Butternut Squash Lasagna

By á-3286

Ingredients

• 1 medium butternut squash (about 3 lb)
• 9 lasagna noodles
• 4 Tbsp (1/2 stick) unsalted butter
• 1/3 cup all purpose flour
• 4 cups milk
• 1 bunch sage (about 1/3 cup leaves)
• 1 cup grated Parmesan (4 oz)
• 1/2 tsp freshly grated or ground nutmeg
• kosher salt and pepper
• 4 amaretti cookiesn(Italian almond cookies), crumbled
• 2 Tbsp olive oil
• 8 oz mozzarella cheese, grated (2 cups)

Preparation

Step 1

1. Heat oven to 425 F. Cut squash in half lengthwise, scoop out and discard seeds, then place cut-side down in a baking dish. Add 1/4 cup water, cover with foil and roast until tender, 40 to 45 mins.
2. Meanwhile, cook noodles according to package directions. Drain, rinse under cold water and lay flat until ready to use.
3. Make the white sauce. Melt the butter in a medium saucepan over medium-low heat. Add flour and cook, stirring, for 2 mins. Gradually whisk in milk. Add sage and bring to a simmer. Simmer, stirring occasionally, until sauce slightly thickens, 6 to 8 mins. Remove from heat. Discard sage, then stir in 1/2 cup Parmesan and 1/4 tsp each nutmeg, salt and pepper.
4. Scoop out squash and place flesh into a large bowl (about 4 cups). Add cookies, oil, 1/4 cup parmesan, 1/2 tsp salt and 1/4 tsp each nutmeg and pepper and mix to combine.
5. Spread 1 cup of white sauce on bottom of a 13 X 9 inch baking dish. Top with 3 noodles and 1 cup of sauce. Spread with a third of the squash mixture (about 1 1/3 cups), then gently swirl it into the sauce. Top with 2/3 cup of mozzarella cheese; repeat twice. Sprinkle with remaining 1/4 cup Parmesan.
6. Cover with an oiled piece of foil and bake for 15 mins. Uncover and bake until golden brown, 5 to 10 mins more. Let sit for 10 mins before serving.