Recipes : Lasagna of Roasted Butternut Squash : Food Network

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Lasagna of Roasted Butternut Squash
Recipe courtesy Michael Chiarello

Ingredients
For the squash:

Directions
2 large butternut squash, about 3 to 5 pounds
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh sage leaves
1 tablespoon Fennel and Cinnamon Spice Blend, recipe follows
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
2 cups ricotta cheese (or a 15-ounce container)

1 cup freshly grated Parmesan
2 large eggs

1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches
Extra-virgin olive oil

Ingredients
For the sauce:

Directions
2 quarts whole milk
6 tablespoons unsalted butter
1 tablespoon sage, minced

2 teaspoons minced garlic
1/2 cup all-purpose flour
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon freshly grated nutmeg

Ingredients
To assemble the lasagna:

Directions
Butter, for dish
1 pound mozzarella, grated
1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off
the top and bottom ends so you can set each section of the squash flat on a
cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a
spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with
aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1
teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the
baking sheet. Roast the squash in the oven until very soft and beginning to brown,
40 to 50 minutes, stirring once or twice. Remove the squash from the oven and
puree in a food processor with fresh nutmeg.

In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt,
and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.

In a large pot of boiling, salted water, cook the lasagna sheets until al dente.
Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil
and set aside.

Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over
medium heat. In a large pot, melt the butter over medium-low heat. Add the sage
and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add
about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil,
while whisking continuously. Add the remaining milk and whisk again. Add the salt,
pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook
until the sauce coats the back of a spoon, about 5 minutes, whisking frequently.

Remove the saucepan from the heat. Makes about 8 cups.

Preheat the oven to 375 degrees F.

Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and
spread to coat the bottom. Place a single layer of lasagna sheets on top of the
bechamel. Spread some of the squash mixture evenly over the lasagna sheets and
sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated
Parmesan on top. Repeat this step until all ingredients are used, starting with 2
to 3 ladles of bechamel for each layer. Keep building the layers until the pan is
full to about 1/4-inch from the top. Finish with cheese and sauce directly over
the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover,
and continue cooking for another 15 minutes until golden brown and bubbling. Allow
lasagna to rest before slicing. Serve warm.

Ingredients
Fennel and Cinnamon Spice Blend:

Directions
3 tablespoons fennel seeds
2 teaspoons ground cinnamon
Salt
Grind fennel with mortar and pestle. Add the cinnamon and salt and continue
grinding. Or grind in spice grinder for a rough grind.