One of the things that I really like about this time of year is the winter squash and butternut squash is one of favorites. Near the end of last winter I started thinking about a butternut squash lasagna but then Spring started and all thoughts of squash were pushed from my mind by the fresh asparagus. The butternut lasagna has been on my mind since the squash returned and now I finally got around to making it. I wanted to keep the lasagna pretty simple to showcase the amazing flavour of the butternut. I knew that I wanted to roast the squash to maximize its flavour and sage was a must. Other than the squash there was to be a bechamel sauce and since this was going to be it I decided to saute some onions, garlic and more sage in the butter while I was making the sauce for a bit of extra flavour. I also thought long and hard about adding a layer of spinach or chard but in the end I wanted to really taste the butternut squash so I had the spinach on the side. Lasagna takes a bit of work to make. For this one, you need to roast the squash, make the bechamel sauce, cook the noodles, assemble and cook. Despite all of the steps involved and the time required it was pretty easy to make. The roasted butternut squash lasagna turned out really well. The cheese on top bubbled and turned golden brown forming a tasty crust. The lasagna tasted great and the flavours of the butternut squash and sage came through well! The sweetness of the squash went really in the creamy and cheesy lasagna. While I was eating the lasagna I was already thinking of the next version and I was thinking about adding that layer of spinach and maybe a meat layer consisting of tasty Italian sausage.
Ingredients:
1 butternut squash (peeled, seeded, and cut into 1-inch cubes)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 handful sage leaves (chiffonade)
salt and pepper to taste
1/4 cup butter
1 small onion (chopped
2 cloves garlic (chopped)
1 handful sage leaves (chiffonade)
salt and pepper to taste
1/4 cup all-purpose flour
3 cups milk
pinch nutmeg
salt and pepper to taste
9 lasagne noodles (cooked)
2 cups mozzarella cheese (grated)
1/2 cup grated parmigiano reggiano (grated)
Directions:
1. Toss the butternut squash with the olive oil, balsamic vinegar, sage, salt and pepper.
2. Roast in a preheated 400F oven until caramelized, about 30 minutes, tossing after 15 minutes.
3. Melt the butter in a sauce pan.
4. Add the onions and saute until tender, about 5-7 minutes.
5. Add the garlic and and sage saute until fragrant, about 1 minute.
6. Sprinkle in the flour and mix while cooking until it is bubbling and a little browned.
7. Stir in the milk and season with nutmeg, salt and pepper and heat until it thickens.
8. Spread 1/2 cup of the sauce on the bottom of a 9 inch square baking pan.
9. Add a layer of 3 lasagne noodles.
10. Spread half of the butter nut squash on top.
11. Spread 1/3 of the mozzarella cheese on top.
12. Spread 1 cup of the sauce on top.
13. Add a layer of 3 lasagne noodles.
14. Spread the remaining butternut squash on top.
15. Spread 1/3 of the mozzarella cheese on top.
16. Spread 1 cup of the sauce on top.
17. Add a layer of 3 lasagne noodles.
18. Spread the remaining sauce on top.
19. Top with the remaining mozzarella and the parmigiano reggiano.
20. Bake in a preheated 350F oven until golden brown on top and bubbling, about 30-45 minutes.
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