A lasagna that's rich and creamy and sumptuous and savory and totally over the top. Yes, this recipe is more involved than most, but it's the perfect project for a snowy day. Consider it a luscious labor of love.


1 - 3 1/2 pounds butternut squash, cut in half lengthwise
olive oil
kosher salt and freshly ground black pepper
6 cups whole milk
large sprig of sage
6 tablespoons unsalted butter, cut into pieces
6 tablespoons flour
1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 pound lasagna noodles
sea salt
2 cups ricotta, preferably homemade or fresh
2 large egg yolks
1 cup freshly grated Parmesan cheese
kosher salt
1/2 pound fresh mozzarella, crumbled (about 2 cups)


Step 1
Preheat oven to 400 degrees.

Step 2
Peel and seed squash; cut crosswise into thin slices.

Step 3
Lay squash slices on a lined parchment lined baking sheet.

Step 4
Drizzle with olive oil and season with kosher salt and freshly ground black pepper.

Step 5
Roast in oven for 20 to 25 minutes until tender.

Step 6
Make béchamel sauce: pour milk in saucepan, add large sprig of sage and gently bring to a simmer.

Step 7
In a large sauté pan, melt butter pieces over medium heat.

Step 8
Slowly add flour, whisking all the while.

Step 9
Reduce heat to low and continue to cook for 3 minutes; be careful not to brown flour.

Step 10
Remove sage sprig and gradually add warm milk to roux, whisking constantly to prevent lumps.

Step 11
Season with kosher salt and ground nutmeg and remove from heat.

Step 12
Cook pasta: bring water to a rolling boil in a large pot.

Step 13
Add a small handful of sea salt: the better seasoned your water, the better seasoned your pasta.

Step 14
Add lasagna noodles and stir well; cook a minute or two less than package directions, drain well.

Step 15
In a medium bowl, combine ricotta with egg yolks, chopped sage and grated Parmesan; taste and adjust seasoning with kosher salt, if needed.

Step 16
Reduce oven temperature to 375 degrees.

Step 17
Assemble lasagna: coat bottom of 9 x 13 baking dish with béchamel and top with layer of noodles.

Step 18
Spread ricotta mixture evenly over noodles.

Step 19
Top with roasted butternut squash slices.

Step 20
Spoon béchamel over squash and sprinkle with crumbled mozzarella.

Step 21
Continue layers to fill the dish--3 or 4 layers should do it.

Step 22
Finish with mozzarella and top with sage leaves to garnish.

Step 23
Cover dish with foil and bake for 30 minutes.

Step 24
Remove foil, rotate dish, and bake for 15 minutes more, until top is golden brown.

Step 25
Remove casserole from oven and let rest 10 minutes before serving.