butternut squash lasagnaButternut Squash Lasagna: Ingredients

  • 8 cups organic butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 tablespoons kosher salt
  • ¼ cup + 2 tablespoons canola oil
  • 1-pound box of lasagna noodles
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • ¼ teaspoon cinnamon
  • 2 cups Béchamel Sauce (See recipe below)
  • ¾ teaspoon fresh rosemary
  • 16 ounces organic grated provolone cheese
  • 12 ounces organic grated mozzarella cheese
  • 8 ounces organic grated parmesan cheese
  • 2 bunches fresh organic sage

Béchamel Sauce

  • 1 stick (¼ pound) organic clarified butter
  • ¾ cup unbleached white flour, sifted
  • 1 quart organic milk, scalded
  • 1 medium onion, finely diced

Heat clarified butter in a heavy saucepan; add onion and sauté until translucent. Add flour and stir over moderate heat for 5-6 minutes. Add scalded milk and stir until thickened; stir in salt, pepper and rosemary.

Butternut Squash Lasagna: Preparation

Preheat oven to 365 degrees.

In a large bowl, toss squash with kosher salt and oil until coated well and spread onto a shallow baking pan. Roast squash in oven for 25-35 minutes , or until tender. Remove from oven and season with salt, pepper, nutmeg and cinnamon. (If roasting in a convection oven, lower temperature to 350 degrees and roast for 15-20 minutes.)

Cook lasagna noodles as directed until al dente; drain and rinse with cold water. Increase temperature to 375 degrees.

Spread a thin layer of the béchamel sauce in the bottom of a 13 x 9-inch baking dish and cover with a layer of lasagna noodles. Sprinkle noodles with grated cheeses; add a layer of roasted squash and top with béchamel sauce. Make two more layers in the same manner, beginning and ending with pasta. Top the final layer with the remaining béchamel sauce and grated cheese. Bake in oven for 15 minutes.

Reduce temperature to 325 degrees and bake for an additional 45 minutes or until bubbling and golden. (If top browns too quickly, cover lightly with foil) Let your butternut squash lasagna stand for 15-20 minutes before serving.