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Author Notes: Lasagna for Thanksgiving is an Italian-American tradition. No, the pilgrims didn’t have lasagna, but it is nearly 400 years later, right? I think one of the very nicest things about our country is the veritable melting pot of food traditions. Each of our cultures brings something to the table to be thankful for during this holiday. This recipe is a twist on the traditional. Using seasonal delicata squash makes this not only a delicious addition to your holiday table, but beautiful as well.
Makes a 13x9 pan.
- 5 tablespoons butter
- 5 tablespoons flour
- 5 cups milk
- Kosher salt
- Ground black pepper
- Ground nutmeg
- 1 3/4 pounds delicata squash, 2-3 small
- 1 box oven ready lasagna
- 15 ounces ricotta, fresh or container
- 5 ounces arugula, about 4 cups
- 2 cups shredded goat gouda cheese, about 8 oz
- Scallions, garnish
- In a heavy bottom pot, over medium heat melt the butter. Once it gets foamy add the flour and whisk until it’s incorporated. Let the flour cook for about 3-4 minutes, continuing to whisk. Add the heated milk slowly continuing to whisk.
- Once the milk is incorporated pay very close attention to the pot. You need to keep an eye on your beschamel and continue whisking so the bottom does not burn. Add 1 teaspoon of salt, ½ teaspoon and ¼ teaspoon of nutmeg. Once the sauce thickens slightly turn off the heat. It will continue to thicken as it cools. Taste for seasoning and add additional salt, pepper and nutmeg as desired and whisk.
- While the sauce cooks work on your delicata squash. Make 8 - ¼” whole slices for the top. Cut the centers out with a small cookie cutter or sharp knife. For the rest slice the squash in half lengthwise and scoop out the seeds. Lay on the flat side and slice in ¼” half moons.
- Pre-heat the oven to 350 degrees. Spray an 11x13” pan with vegetable spray and spoon in 1 cup of the sauce. Set 3 pasta sheets down. Alternate the arugula and squash with the pasta. You will have 2 layers of each. Drizzle sauce over the pasta and add ricotta and shredded cheese. Save one cup of the sauce for the top layer. Make a design with the squash rings on the top and end with cheese.
- Cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes. Test the squash on top to see if it’s tender. Turn the broiler on and broil for about 5 minutes or until golden brown. Remove from oven and let it rest for 5-10 minutes. Serve warm.