Butternut Squash Lasagna

By gtbalm

Ingredients

• 4 tablespoons unsalted butter
• 6 fresh sage leaves, finely chopped
• 4 tablespoons flour
• 2 cups milk
• 1 cup half and half
• 1 ounce Parmigiano-Reggiano cheese
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• Freshly ground nutmeg (to taste)
• 12 lasagna noodles (cooked according to package directions)
• 3 cups butternut squash puree
• 8 ounces mozzarella cheese, shredded

Details

Servings 9
Cooking time 45mins
Adapted from mykitchenaddiction.com

Preparation

Step 1

Preheat the oven to 375°F. Spray a 9 inch by 13 inch baking dish with cooking spray and set aside.

Melt the butter in a sauce pan over medium heat. Add the sage leaves, and cook in the butter for a few minutes until the sage is crisp. Add the flour, and whisk into the butter, cooking for a few minutes until golden. Gradually whisk in the milk and half and half until the sauce is smooth. Bring to a boil, stirring frequently. Remove from the heat, and stir in the Parmigiano-Reggiano cheese. Adjust the seasoning, adding salt, pepper, and nutmeg, to taste (note – a little bit of freshly ground nutmeg goes a long way).

Spread a small amount of butternut squash puree in the bottom of the lasagna dish. Spread a layer of three noodles across the bottom of the dish. Spread with one third of the remaining butternut squash, one fourth of the sauce, and one fourth of the mozzarella. Repeat with two more layers of noodles, squash, sauce, and mozzarella. Top the final layer with three more noodles, the remaining sauce, and the remaining mozzarella cheese.

Bake uncovered for about 45 minutes until the cheese is bubbly and golden. Allow to rest for about 15 minutes before serving.