Butternut Squash Lasagna

By MaryEllen

Chef K.T. Leary provides this recipe, which used up a large donation of butternut squash. Let the lasagna rest for a few minutes after baking so it will firm up. Leary suggests serving this rich dish with a tangy salad.

Ingredients

• For the béchamel:
• 2 1/2 cups milk
• 1 bay leaf
• Pinch of nutmeg
• Salt and pepper to taste
• 2 tablespoons melted butter
• 4 tablespoons flour
• For the filling:
• 2 1/2 cups ricotta cheese
• 1 3/4 cups Parmesan, divided
• 1 cup crumbled chèvre or goat cheese
• 1 1/2 cups sour cream
• 1/4 cup chopped fresh herbs (basil, oregano, parsley or marjoram, or a combination)
• 3 eggs, lightly beaten
• 1/2 teaspoon chopped garlic
• 1 teaspoon salt
• Pepper to taste
• 2 large butternut squash
• 1 cup grated mozzarella, divided

Details

Servings 12
Adapted from newsobserver.com

Preparation

Step 1

Preheat the oven to 375 degrees.

To make the béchamel: In a saucepan over low heat, heat the milk, bay leaf, nutmeg, salt and pepper. Do not allow the milk to boil. In a separate saucepan over medium heat, melt the butter, then add the flour, whisking to make a roux. Cook over medium heat for 3 minutes or until thick. While whisking, add the milk mixture to the roux and simmer medium-low heat until the mixture thickens. Set aside.

Make the filling: In a large bowl, stir together the ricotta, 3/4 cups of Parmesan, the chèvre, sour cream, herbs, eggs, garlic, salt and pepper. Set aside.

Peel the butternut squashes. Cut off the bulbous parts and discard or save for another use. Use a mandoline to carefully slice the long parts of the squashes into 1/4-inch thick slices.

Grease a 9-by-13-inch baking pan. Layer the squash slices on the bottom of the pan, overlapping slightly to cover the bottom (like roof shingles). Spoon half of the filling mixture over the slices. Repeat the squash layer, then spoon on the remaining filling. Sprinkle 1/2 cup of Parmesan and 1/2 cup mozzarella over the layer. Place the final layer of squash on top and pour the béchamel sauce over it all. Sprinkle remaining mozzarella and Parmesan on top.

Grease a sheet of parchment paper and place it on top of the lasagna, greased side down. Cover the dish tightly with foil. Bake for 1 hour, then uncover the dish and cook about 20 minutes more, until a knife slides gently through the squash and the lasagna is lightly browned. Let sit for 5 or 10 minutes before serving.

Yield: Makes 12 servings.