Butternut Squash Lasagne

The Butternut Squash Lasagne we have been serving at Armondo’s these past couple months has such a strong following.  I have received so many requests for the recipe, I thought it would be an appropriate first post on our blog.

You will need to make the béchamel and roast the butternut squash first, but after that it is pretty easy to assemble.  Roasting butternut squash is not difficult.  Simply cut thru the squash lengthwise and place the cut side down on a sheet pan.  Roast in a 350F oven until tender, 30 to 45 minutes.

Béchamel

4 cups whole milk

2 Tbl unsalted butter

1 teaspoon fresh sage

1 medium garlic clove, minced

¼ cup all purpose flour

1 pinch fresh nutmeg

Melt butter in saucepan. Add sage and garlic and cook for 30 seconds, add flour and cook 2 minutes. Stir constantly while adding milk gradually. Bring to a boil, whisking regularly. Add salt and nutmeg. Adjust heat to low and simmer until raw flour taste is cooked out, about 10 minutes. Taste and adjust seasoning. Transfer to storage container and refrigerate until cool.

Butternut Squash Lasagne Assembly

4 cups béchamel

4-1/2 cups butternut squash puree

½ pound lasagna sheets

1-1/2 cups mozzarella cheese

¾ cups parmesan cheese

Spread ½ cup béchamel in a 9x13 pan. Place a layer of pasta over sauce. Spread 1 cup béchamel, 1-1/2 cups squash puree, ½ cup mozzarella and ¼ cup parmesan over pasta. Keep the layers separate. Top with another layer of pasta. Continue layering two more times, finishing with a fourth layer of pasta. Spread remaining ½ cup béchamel over pasta. Bake in 350F until center reaches 160F, about 40 minutes. Top with additional mozzarella cheese and bake until cheese is melted and starting to brown, about 10 minutes.  Cool slightly at room temperature before cutting and serving.