Directions
Assemble lasagne: Preheat oven to 425°F.
Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3 quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
Tightly cover baking dish with buttered foil and bake
lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.
Cooks’ note: Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.
Recipe by: Epicurious
Ingredients
For squash filling:
- 1 large onion, chopped
- 3 tablespoons unsalted butter
- 3 lb butternut squash, peeled, seeded, and cut into 1/2–inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon salt
1/4 teaspoon white pepper - 2 tablespoons chopped fresh flat-leaf parsley
- 4 teaspoons chopped fresh sage
- 1 cup hazelnuts (4 oz),
toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped
For the sauce:
- 1 teaspoon minced garlic
- 3 tablespoons unsalted butter
- 5 tablespoons all–purpose flour
- 5 cups milk
- 1 bay leaf (not California)
- 1 teaspoon salt
- 1/8 teaspoon white pepper
For assembling lasagne:
- 1/2 lb fresh mozzarella, coarsely grated (2 cups)
- 1 cup finely grated Parmigiano-Reggiano (3 oz)
- no-boil lasagne (1/2 lb)
- 12 (7- by 3 1/2-inch) sheets
EXPLORE PROJECTS
OUR RECENT PROJECTS
Butternut Squash Cakes
Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.