Lasagna of Roasted Butternut Squash

Name: Lasagna of Roasted Butternut Squash
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 10 servings Freshly ground black pepper; 10 servings Butter, for dish; 2 larges butternut squash, about 3 to 5 pounds; 2 larges eggs; 3 Tbsps fennel seeds; 118 milliliters all-purpose flour; 1 Tbsp finely chopped fresh sage leaves; 2 teaspoons minced garlic; 2 teaspoons ground cinnamon; 454 grams dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches; 454 grams mozzarella, grated; 1 teaspoons freshly grated nutmeg; 1 teaspoon freshly grated nutmeg; 3 Tbsps extra-virgin olive oil; 10 servings Extra-virgin olive oil; 237 milliliters freshly grated Parmesan; 473 milliliters ricotta cheese (or a 15-ounce container); 1 Tbsp sage, minced; 2 teaspoons salt; 10 servings Salt; 6 Tbsps unsalted butter; 2 liters whole milk

Lasagnan of Roasted Butternut Squash might be just the side dish you are searching for. This recipe makes 10 servings with 955 calories, 38g of protein, and 59g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of salt, garlic, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board.

Ingredients you will need

Vegetable

Squash

Equipment you will use

Peeler

Cutting Board

Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper.

Ingredients you will need

Ground Black Pepper

Seasoning Mix

Squash

Seeds

Sage

Salt

Cooking Oil

Equipment you will use

Aluminum Foil

Baking Sheet

Bowl

Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice.

Ingredients you will need

Spread

Squash

Equipment you will use

Baking Sheet

Oven

Remove the squash from the oven and puree in a food processor with fresh nutmeg.

Ingredients you will need

Fresh Nutmeg

Squash

Equipment you will use

Food Processor

Oven

In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.

Ingredients you will need

Parmesan

Ricotta Cheese

Pepper

Squash

Egg

Salt

Equipment you will use

Bowl

In a large pot of boiling, salted water, cook the lasagna sheets until al dente.

Ingredients you will need

Lasagne Noodles

Water

Equipment you will use

Pot

Drain the sheets and spread them on a baking sheet.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Drizzle them lightly with oil and set aside.

Ingredients you will need

Cooking Oil

Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat.

Ingredients you will need

Butter

Sauce

Milk

Equipment you will use

Sauce Pan

Pot

Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir.

Ingredients you will need

Butter

Garlic

All Purpose Flour

Sage

Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously.

Ingredients you will need

Milk

Equipment you will use

Whisk

Add the remaining milk and whisk again.

Ingredients you will need

Milk

Equipment you will use

Whisk

Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently.

Ingredients you will need

Nutmeg

Pepper

Sauce

Salt

Equipment you will use

Whisk

Remove the saucepan from the heat. Makes about 8 cups.

Equipment you will use

Sauce Pan

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom.

Ingredients you will need

Butter

Spread

Equipment you will use

Baking Pan

Ladle

Place a single layer of lasagna sheets on top of the bechamel.

Ingredients you will need

Lasagne Noodles

Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles.

Ingredients you will need

Mozzarella