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Author Notes: A lasagna that's rich and creamy and sumptuous and savory and totally over the top. Yes, this recipe is more involved than most, but it's the perfect project for a snowy day. Consider it a luscious labor of love. —Pennie
- 1 - 3 1/2 pounds butternut squash, cut in half lengthwise
- olive oil
- kosher salt and freshly ground black pepper
- 6 cups whole milk
- large sprig of sage
- 6 tablespoons unsalted butter, cut into pieces
- 6 tablespoons flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 pound lasagna noodles
- sea salt
- 2 cups ricotta, preferably homemade or fresh
- 2 large egg yolks
- 1 cup freshly grated Parmesan cheese
- kosher salt
- 1/2 pound fresh mozzarella, crumbled (about 2 cups)
- Preheat oven to 400 degrees.
- Peel and seed squash; cut crosswise into thin slices.
- Lay squash slices on a lined parchment lined baking sheet.
- Drizzle with olive oil and season with kosher salt and freshly ground black pepper.
- Roast in oven for 20 to 25 minutes until tender.
- Make béchamel sauce: pour milk in saucepan, add large sprig of sage and gently bring to a simmer.
- In a large sauté pan, melt butter pieces over medium heat.
- Slowly add flour, whisking all the while.
- Reduce heat to low and continue to cook for 3 minutes; be careful not to brown flour.
- Remove sage sprig and gradually add warm milk to roux, whisking constantly to prevent lumps.
- Season with kosher salt and ground nutmeg and remove from heat.
- Cook pasta: bring water to a rolling boil in a large pot.
- Add a small handful of sea salt: the better seasoned your water, the better seasoned your pasta.
- Add lasagna noodles and stir well; cook a minute or two less than package directions, drain well.
- In a medium bowl, combine ricotta with egg yolks, chopped sage and grated Parmesan; taste and adjust seasoning with kosher salt, if needed.
- Reduce oven temperature to 375 degrees.
- Assemble lasagna: coat bottom of 9 x 13 baking dish with béchamel and top with layer of noodles.
- Spread ricotta mixture evenly over noodles.
- Top with roasted butternut squash slices.
- Spoon béchamel over squash and sprinkle with crumbled mozzarella.
- Continue layers to fill the dish--3 or 4 layers should do it.
- Finish with mozzarella and top with sage leaves to garnish.
- Cover dish with foil and bake for 30 minutes.
- Remove foil, rotate dish, and bake for 15 minutes more, until top is golden brown.
- Remove casserole from oven and let rest 10 minutes before serving.
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