Ingredients
The following ingredients have 6 Servings
- 2 pounds butternut squash or pumpkin halved and seeded
- EVOO - Extra Virgin Olive Oil
- for liberal drizzling
- Salt and pepper
- Freshy grated nutmeg
- 3 cups chicken stock
- 2 tablespoons honey
- 2 pounds sweet Italian sausage
- 4 tablespoons butter
- 3 tablespoons flour
- 1 quart whole milk
- 10-12 leaves fresh sage
- very thinly sliced
- 2 boxes no boil
- flat edged lasagna sheets
- 2 cups grated Parmigiano-Reggiano
- 1/4 cup flat leaf parsley
- finely chopped
Instruction
- Preheat oven to 400F
- Drizzle squash with a little EVOO and season with salt, pepper and a little freshly grated nutmeg
- Roast cut-side down until tender, about 40 minutes
- Let cool enough to handle, then scoop flesh out of skin and add to food processor
- Puree squash with stock and honey, in 2 batches if necessary, and reserve
- Heat a drizzle of EVOO in a nonstick skillet over medium-high heat and brown the sausage, crumbling it into very small bits as it cooks, about 7-8 minutes
- While the sausage cooks, heat a pot over medium heat
- Add butter and melt, whisk in flour, cook 1 minute then whisk in milk
- Season with salt, pepper, a little freshly grated nutmeg and sage
- Cook until thickened, about 7-8 minutes, whisking occasionally
- Dot some pumpkin puree in the bottom of a casserole dish then add a layer of pasta
- Top with 1/3 of the cooked sausage and cover lightly with pumpkin puree
- Cover with another layer of pasta, 1/3 of the bchamel sauce and 1/2 cup Parmigiano
- Repeat with 2 more layers, ending each with bchamel sauce and using all of the remaining cheese for the top layer
- Sprinkle parsley across the top, cover and bake lasagna 30 minutes
- Uncover and cook 15 minutes more to brown the top
- Serve with a spinach salad alongside
