I’ve had a bit of an addiction to all things squash this month, as I’m sure you lovely people could tell. There’s just something so wonderful about Autumn and all of the great, seasonal stuff it has to offer.
Here’s something I’m sure most of you could agree with. I LOVE lasagna. I could eat lasagna for days. In the summer, I like to make a lighter version with chicken, spinach, and a homemade sauce using tomatoes from the garden. Now that it’s Autumn, I had to make a seasonally appropriate version, and I must say that I hit the nail right on the head with this one. All of the classic Autumn flavors in a creamy, warm, spiced bechamel sauce.
I ate more of that pan by myself than I’d like to admit.
For those of you who have a vegetarian Thanksgiving and Tofurkey isn’t your jam, this lasagna is a wonderful addition to any holiday table.
Here’s how to make it:
Butternut Squash Lasagna
What You’ll Need:
+ 1 butternut squash, peeled and cut into 1/2-inch cubes
+ 2 tablespoons olive oil
+ pinch of salt
+ 1 onion, thinly sliced into half moons
For the Bechamel:
+ 2 tablespoons butter
+ 10 sage leaves
+ 1/4 cup ap flour
+ 4 cups milk
+ Pinch of freshly grated nutmeg
For the Lasagna:
+ Butter, for greasing the baking dish
+ 1 cup grated fontina cheese
+ 1 cup grated mozzarella cheese
+1 cup grated parmesan cheese
+ 1 tablespoon ap flour
+ 9 no-boil lasagna noodles
Preheat the oven to 425 degrees F. Toss the squash and onion with olive oil on a baking sheet; season with salt. Roast until the vegetables are tender, 18 to 20 minutes, and set aside. Reduce the oven temperature to 350 degrees F.
Meanwhile, make the bechamel: Melt the butter in a saucepan over medium heat. Add the sage and cook for 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
To Assemble the Lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.
(Recipe adapted from here)