Chef Andrew Faulkner

Butternut Squash Lasagna

Name: Butternut Squash Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 large Sweet onion, chopped; 3 tablespoons unsalted butter; 3 pounds butternut squash, peeled, seeded and cut into ½ inch pieces; 1 teaspoon organic garlic, roasted (see tip for roasting below); 1 teaspoon salt; ¼ teaspoon white pepper; 2 tablespoons organic parsley, chopped; 4 teaspoons sage, chopped; 1 cup hazelnuts, toasted; 1 teaspoon fire roasted garlic; 3 tablespoons unsalted butter; 5 tablespoons all-purpose flour; 5 cups milk; 1 handful bay leaves; 1 teaspoon salt; ⅛ teaspoon white pepper; 2 cups Mozzarella cheese, coarse grated; 3 ounces Parmigiano Reggiano Cheese finely grated; 12 sheets lasagna noodles (7 by 3½ inch) sheets no boil about ½ pound

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Cuisine

Italian

Servings

8 - 10 servings

Prep Time

45 minutes

Cook Time

45 minutes

Ingredients

Filling

1 large Sweet onion, chopped
3 tablespoons unsalted butter
3 pounds butternut squash, peeled, seeded and cut into ½ inch pieces
1 teaspoon organic garlic, roasted (see tip for roasting below)
1 teaspoon salt
¼ teaspoon white pepper
2 tablespoons organic parsley, chopped
4 teaspoons sage, chopped
1 cup hazelnuts, toasted

Sauce

1 teaspoon fire roasted garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 handful bay leaves
1 teaspoon salt
⅛ teaspoon white pepper

Lasagna

2 cups Mozzarella cheese, coarse grated
3 ounces Parmigiano Reggiano Cheese finely grated
12 sheets lasagna noodles (7 by 3½ inch) sheets no boil about ½ pound

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Directions

Filling

Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes.
Remove from heat and stir in parsley, sage, and nuts. Cool filling.

Sauce

Make sauce while squash is cooking. Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute.
Whisk in flour and cook roux, whisking, 3 minutes.
Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes.
Whisk in salt and white pepper and remove from heat.
Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

Lasagna

Preheat oven to 425°F.
Toss cheeses together.
Spread ½ cup sauce in a buttered 13 by 9 by 2 inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets.
Spread with ⅔ cup sauce and one third of filling, then sprinkle with a heaping ½ cup cheese.
Repeat layering 2 more times, beginning with pasta sheets and ending with cheese.
Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
Tightly cover baking dish with buttered foil and bake lasagna in middle of oven 30 minutes.
Remove foil and bake until golden and bubbling, 10 to 15 minutes more.
Let lasagna stand 15 to 20 minutes before serving.

Recipe Note

Roasted Garlic Tip.

Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.

Butternut Squash Lasagna