Butternut Squash and Sage Lasagna

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Italian · 140 min · vegetarian

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Ingredients

• 3 lb (1 large) butternut squash
• 1/4 lb no-boil lasagna noodles
• 3 oz whole-milk ricotta
• 1/2 cup mozzarella, shredded
• 1/4 cup parmesan, grated
• 1 1/4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3/4 cup whole milk
• 1 bunch fresh sage
• 1 garlic cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp crushed red pepper flakes
• 1 large egg

Method (tap to check — screen stays awake)

1. Heat the oven to 425F. Peel, seed, and cube the butternut squash, toss with oil and salt, and roast 35 to 40 minutes until browned at the edges. Mash coarsely with the red pepper flakes and a pinch of salt. Drop the oven to 375F.
2. While the squash roasts, brown the butter in a saucepan over medium with half the sage leaves — cook until the milk solids turn hazelnut and the leaves crisp, then lift the crispy leaves out and set aside for the top.
3. Add the minced garlic to the brown butter for 30 seconds, whisk in the flour for 1 minute, then whisk in the milk gradually. Simmer, whisking, until the sauce coats a spoon. Season with the nutmeg, 1 teaspoon salt, and the remaining sage leaves, chopped fine.
4. Stir the ricotta with the egg and half the parmesan.
5. Assemble in a 9x13: a ladle of sage bechamel, a layer of noodles, half the squash mash, half the ricotta in dollops, a cup of mozzarella. Repeat, then finish with noodles, the remaining bechamel, remaining mozzarella, and remaining parmesan.
6. Cover with foil and bake 30 minutes, then uncover and bake 15 more until bubbling at the edges and browned on top.
7. Rest 15 minutes — a lasagna cut too soon is soup — then crumble the reserved crispy sage over the top and serve.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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