Sausage + Butternut Squash Lasagna
Ingredients
For the Roasted Butternut Squash
- 2 pounds diced butternut squash, fresh or frozen
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
For the Béchamel
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 quart (4 cups) milk
- pinch ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, gently smashed
- 2 bay leaves
- 1 large sprig rosemary, with more to garnish (if desired)
For the Filling, and to Assemble and Finish
-
- 1 pound mild Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 large onion, diced
- 1/2 cup grated Parmigiano-Reggiano cheese
- 8 ounces (about 2 cups) grated Asiago cheese
- 1 pound lasagne noodles (not no-bake)
- 4 cups béchamel sauce, above
Ingredients
For the Roasted Butternut Squash
- 2 pounds diced butternut squash, fresh or frozen
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
For the Béchamel
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 quart (4 cups) milk
- pinch ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, gently smashed
- 2 bay leaves
- 1 large sprig rosemary, with more to garnish (if desired)
For the Filling, and to Assemble and Finish
-
- 1 pound mild Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 large onion, diced
- 1/2 cup grated Parmigiano-Reggiano cheese
- 8 ounces (about 2 cups) grated Asiago cheese
- 1 pound lasagne noodles (not no-bake)
- 4 cups béchamel sauce, above
