Roasted Butternut Squash Lasagna
- For the Filling
- 2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 stick unsalted butter, cut into pieces
- 2 1/4 cups finely grated Parmesan cheese (about 8 ounces), plus more if needed
- 1/2 cup finely crushed amaretti cookies, plus more if needed
- 1/4 cup finely chopped fresh sage, plus more if needed
- 1/4 teaspoon freshly grated nutmeg, plus more if needed
- For the Bechamel
- 6 tablespoons unsalted butter, cut into pieces
- 1/4 cup plus 2 tablespoons all-purpose flour
- 6 cups whole milk
- Coarse salt
- 1/4 teaspoon freshly grated nutmeg
- For Assembly
- Homemade Pasta
- 1. Make the filling: Preheat oven to 400 Drizzle squash halves with oil and season with salt and pepper. Roast squashes cut sides down, on a rimmed baking sheet until tender and browned, about 1 hour. Let cool. Scoop flesh and puree in a food processor until smooth 2. Melt butter in a small saucepan over medium heat. cook until browned ~3 minutes. Transfer to a bowl. 3. Combine 3 cups squash puree, 1 cup Parmesan, 2 tablespoons plus 1 1/2 teaspoons amaretti cookies, sage, browned butter, 1 teaspoon salt, and nutmeg in a bowl. Adjust seasoning as desired with more Parmesan, amaretti cookies, sage, salt, and nutmeg.
- 4. Make the bechamel: Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to low, and cook, whisking often, for 3 minutes (do not let flour brown)5. Meanwhile, bring milk to a gentle simmer in another small saucepan over low heat. Gradually whisk hot milk into the roux, whisking constantly to prevent lumps from forming. Season with 1/4 teaspoon salt and the nutmeg. Raise heat to medium, and bring to a boil, whisking constantly. Cook until thickened ~ 10 minutes. Reduce heat to low, and cook until the raw flour taste is gone, 5 to 10 minutes more. Season with 3/4 teaspoon salt.
- 6. Reduce to 375 degrees. Assemble the lasagna: Coat bottom and sides of a 9-by-13-inch baking dish with a thin layer of bechamel (about 1/2 cup). Arrange two 8-by-21-inch sheets cooked pasta on top, barely overlapping, to cover bottom and sides of dish. (Edges of pasta should hang over sides by about 2 inches.) 7. Top with 3/4 cup squash filling, and sprinkle with 1 tablespoon amaretti cookies. Top with 1 sheet of pasta 8. Top pasta with 3/4 cup bechamel and 2 tablespoons Parm Layer in same order until you reach the top of the dish, ending with pasta - 10 layers) Fold in the overhang from the first layer of pasta to create a package. 9. Bake covered w/ parchment-lined foil for 20 minutes Uncover sprinkle with parm bake to browned ~35 min stand
filling, butternut, extravirgin olive oil, salt, unsalted butter, parmesan cheese, amaretti cookies, fresh sage, freshly grated nutmeg, bechamel, unsalted butter, flour, milk, salt, freshly grated nutmeg
Taken from www.epicurious.com/recipes/member/views/roasted-butternut-squash-lasagna-52540541 (may not work)