Butternut Squash Lasagna with Mushrooms and Bechamel

(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

1. Preheat oven to 375F. 
2. 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
3. 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.
4. Heat large saute pan on medium high. Add splash of olive oil (or non-stick spray) and sauté mushrooms about 5 minutes
5. 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).
6. Cover pasta with a thin* layer each of 
   • bechamel
   • red sauce
   • squash filling
   • sautéed mushrooms
   • mozzarella
   • grated Parmesan
7. 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).
8. After final layer of pasta, add reserved bechamel and red sauce.
9. Cover with aluminum foil and bake for 45 minutes.
10. Uncover and sprinkle with parsley, basil, and reserved mozzarella and Parmesan.   
11. Bake uncovered an additional 15 minutes.
12. Allow to cool and set at least 15 minutes before serving.

(I don't even want to guess how many calories this is... )