If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe developed after I discovered that butternut squash with goat cheese makes a marvelous pasta sauce, and after I made moussaka that had the best bechamel I'd ever made. One day I found myself with some extra butternut squash puree, and I began fiddling with assorted ingredients, having little idea where I'd eventually wind up. This wound up being it. It's a lot of work, but well worth it. - Kayb
For the lasagna
- 1 pound fresh, or cooked, lasagna noodles
- 2 cups butternut squash flesh, cooked
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 ounces goat cheese
- 1 pound Italian sausage
- 8 ounces fresh ricotta or mozzarella
- 1 cup grated Parmigiano Reggiano
- 2 1/2 cups bechamel (recipe follows)
- 1 pound fresh baby spinach, sauteed
- olive oil for sauteeing
- 1 1/2 cups half and half
- 1 cup water
- 4 tablespoons cornstarch
- 1 egg
- 1/8 teaspoon nutmeg
- 1/2 cup grated parmesan
- Saute onion in 1 tbsp olive oil until soft; add garlic and saute for another minute. Add butternut squash flesh and stir well; crumble goat cheese and stir into hot mixture over low heat until well melted. Set aside.
- If using spinach (or any other fresh greens), saute in olive oil until limp and set aside to cool. Break up and saute Italian sausage until done. Drain.
- To make bechamel, heat water and 3/4 cup cream to a near-boil. Meanwhile, stir cornstarch into remaining cream, whisking until there are no lumps, and beat egg into that mixture.
- Pour a little of the hot water-cream mixture into the cream/cornstarch/egg mixture, blend, and pour back into saucepan. Add nutmeg.
- Cook, stirring or whisking, until sauce thickens. Remove from heat and stir in cheese.
- Put a scant 1/4 cup bechamel in the bottom of a 9 x 13 baking dish. Add in layers, lasagna noodles, half of squash mixture, half of spinach, half of sausage, half of ricotta or mozzarella, 1/4 cup parmigiano, and 3/4 cup bechamel. Repeat. Top with a layer of noodles, the remaining bechamel, and the remaining parmigiano.
- At this point, you can hold in the refrigerator up to 24 hours. Bake in preheated 350-degree oven for 1 hour, covering loosely with foil for first 30 minutes.
- This recipe was entered in the contest for Your Best Baked Pasta
Tags: can be made ahead
12 Make-Ahead Egg Dishes for Easter Brunch
Hop to it!
Winner of Your Best Recipe with Honey
A sweet Q&A with Alexandra Higgins.
Style with a breeze.
Watch Amanda and Merrill Make Macaroni and Cheese Without a Recipe
Gouda riddance to powdered cheese.
Wooden Bird's House
For your feathered friends.