Roasted Butternut Squash Lasagna
Serving Size: 6-8
- 1 pound Fresh Lasagna Noodles*
- 2 medium Butternut Squash, peeled and cubed (about 7 cups cubed)
- 6 Cloves of garlic
- 5 tablespoons butter, softened
- 2 Tablespoons fresh Sage, chopped
- Salt+ Pepper
- Olive Oil for drizzling
- 4 Tablespoons Butter
- ¼ Flour
- 3 cups Milk
- ½ tsp nutmeg
- ½ tsp salt
- 8 Oz Mascarpone Cheese*
- ½ cup Parmesan, shredded
- ½ cup Mozzarella, shredded
- 1 cup Mozzarella, Shredded
- 1 cup Parmesan, Shredded
- Sage Leaves
Preheat oven to 400 degrees F.
For squash and garlic: Lay cubed squash on a baking sheet, and drizzle with a bit of olive oil (only about 1-2 teaspoons). Use your hands to coat the squash with olive oil, then sprinkle with ½ teaspoon each of salt and pepper. Wrap the 6 cloves of garlic in tin foil and drizzle with ½ tsp olive, salt and pepper, place on baking sheet with squash. Roast for 50 minutes, tossing every 15 minutes or so. Remove from oven and sprinkle the squash and potatoes with the chopped sage. Transfer to a bowl and either mash with a fork or whip them with a mixer. Take the roasted garlic and squeeze the garlic out of if it skins, mash with a fork and combine with the 5 tablespoons of butter. Mix the roasted garlic butter with the squash, making sure the filling is spreadable.
Béchamel: Melt the butter in a medium saucepan, add the flour, and whisk until smooth. Cook over medium heat, stirring regularly, until the mixture turns golden brown, about 6 to 7 minutes. Add the milk to the butter mixture, 1 cup at a time, whisking continuously until the sauce is very smooth. Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg. Stir in the mascarpone, ½ cup of mozzarella and the ½ cup of Parmesan, whisking until all the cheese is melted and smooth.
Assembly: Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with melted butter or oil, and layer in the following order from the bottom: béchamel (saving about 1 cup béchamel for last topping), pasta, squash filling, pepperonis and sprinkle with a third of the reaming cheese. Repeat, making 3-4 layers of pasta. I like the very top layer to be just the béchamel, cheese, and pepperonis. Then if desired top with 6-8 whole Sage leaves, they with get brown and crispy in the oven. Cover with foil and bake in the oven for 45 minutes, until the top is golden brown and the casserole is bubbling. Remove from the oven, allow to cool for 20 minutes, slice, and serve.
* I recommend using fresh pasta, but no boil or boiled store bought pasta will work great to.
*If you can not find Mascarpone Cheese you can sub more mozzarella or parmesan, but if you have it around a nice creamy provolone would be great.
*TO MAKE AHEAD: Fully assemble the Lasagna and cover with foil. Place in the fridge until ready to bake. Well the oven is pre-heating remove the lasagna and allow to come to room temperature. Bake as directed.
*TO FREEZE: Assemble the lasagna and cover with plastic wrap and then cover with foil. Make sure to cover as tightly as you can and if your Pyrex dish a top put this on as well. Place in the freezer up to six months. When ready to bake remove from the freezer to defrost either in the fridge over night or on the counter for a few hours. Remove plastic wrap and cover with foil. Bake as directed.
Light some candles and Enjoy!