(Theoretically serves 12, but everyone wanted seconds)
Adapted from Table Magazine
Lasagna Ingredients
Bechamel sauce
- 1 stick butter
- 1/4 cup flour
- 3 cups milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
Butternut squash filling
- 1 butternut squash, halved, or 1 lb. frozen cubed butternut squash
- 1 oz butter (omit if using frozen squash)
- 1 oz brown sugar
- 1.5 cups ricotta cheese
- 1 cup mascarpone cheese
- 1/2 cup fresh grated Parmesan (or similar) cheese
- 3/4 tsp ground black pepper
- 1/4 tsp nutmeg
- 1/4 cup fresh sage leaves, chiffonade
2-3 cups red sauce (Ragu, Prego, etc.), separated (reserve about 3/4 cup for final layer)
4-5 cups thinly sliced mushrooms
1 lb shredded mozzarella, separated (reserve up to 1/2 cup)
1 1/4 cups fresh grated Parmesan (or similar) cheese, separated (reserve 1/4 cup)
4-5 layers of oven-ready lasagna (12-15 noodles or 8-10 sheets)
up to 1/4 cup fresh chopped Italian parsley
up to 1/4 cup fresh chopped basil
Directions
- Preheat oven to 375F.
- Make bechamel sauce
- Heat medium size pot over medium heat, then melt butter.
- Slowly whisk in flour, then milk, then spices.
- Bring mixture to a simmer, stirring constantly to avoid scorching. Simmer for 15 minutes, remove, and allow to cool.
- Reserve about 3/4 cup of bechamel for final layer
- Make butternut squash filling
- Cover butternut squash halves in butter and sugar, and roast 30-45 minutes. When cool, scoop out the flesh and discard the skin. (Alternatively, cook frozen butternut squash cubes according to microwave directions, then add brown sugar)
- In a large bowl, mix cooked squash with cheeses, spices, and sage.
- Heat large saute pan on medium high. Add splash of olive oil (or non-stick spray) and sauté mushrooms about 5 minutes
- Prepare lasagna: Cover the bottom of a 9x13 pan with a thin layer of red sauce, a thin layer of bechamel, and one layer of lasagna noodles/sheets (3 noodles or two sheets).
- Cover pasta with a thin* layer each of
- bechamel
- red sauce
- squash filling
- sautéed mushrooms
- mozzarella
- grated Parmesan
- Repeat three or four times (depending on depth of your 9x13 pan). *Each layer should be about 1/3 or 1/4 of total (not including any reserved amounts).
- After final layer of pasta, add reserved bechamel and red sauce.
- Cover with aluminum foil and bake for 45 minutes.
- Uncover and sprinkle with parsley, basil, and reserved mozzarella and Parmesan.
- Bake uncovered an additional 15 minutes.
- Allow to cool and set at least 15 minutes before serving.
