Ingredients:
1 tablespoon extra-virgin olive oil
1 (1 1/2 to 2-pound) butternut squash, seeded
Salt and freshly ground black pepper
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Freshly grated nutmeg
1 lb. whole milk ricotta cheese
2 eggs
2 tablespoons sage leaves, chiffonade
12 fresh or no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Optional: Fried Sage Leaves
Directions:
- For the Squash: Cut the squash in half and discard seeds. Brush tops of squash with olive oil, place on a baking sheet, cover with foil and bake at 350 degrees F. for about an hour, until tender. When cool enough to handle, peel and dice the squash.
- For the Filling: Place ricotta in a large bowl, add eggs and whisk thoroughly. Stir in the squash pieces. Add sage, a pinch of nutmeg, and salt and pepper.
- For the Bechemel: Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in a pinch of nutmeg. Cool slightly. Season with salt and pepper, to taste.
- Preheat oven to 350 degrees F.
- To Assemble: Lightly butter a 13 by 9 by 2-inch glass or ceramic baking dish. Spread 3/4 cup of the béchamel sauce over the bottom of baking dish. Arrange 3 lasagna noodles on top. Spread 1/3 of the squash/ricotta mixture over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Repeat layering 3 more times, drizzling 1/2 cup of the béchamel sauce over the noodles each time.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Fried sage leaves: heat a few tablespoons of EVOO in a sauté pan, add sage leaves and fry until they change to a dark color and become crispy. Remove from oil and sprinkle with sea salt. Use to garnish the lasagana…also tasty as a snack!
About Keli Sim DeRitis
Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+
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