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
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
2 cups ricotta, preferably homemade or fresh
2 large egg yolks
1 cup freshly grated Parmesan cheese
1/2 pound fresh mozzarella, crumbled (about 2 cups)
Step 1Preheat oven to 400 degrees.
Step 2Peel and seed squash; cut crosswise into thin slices.
Step 3Lay squash slices on a lined parchment lined baking sheet.
Step 4Drizzle with olive oil and season with kosher salt and freshly ground black pepper.
Step 5Roast in oven for 20 to 25 minutes until tender.
Step 6Make béchamel sauce: pour milk in saucepan, add large sprig of sage and gently bring to a simmer.
Step 7In a large sauté pan, melt butter pieces over medium heat.
Step 8Slowly add flour, whisking all the while.
Step 9Reduce heat to low and continue to cook for 3 minutes; be careful not to brown flour.
Step 10Remove sage sprig and gradually add warm milk to roux, whisking constantly to prevent lumps.
Step 11Season with kosher salt and ground nutmeg and remove from heat.
Step 12Cook pasta: bring water to a rolling boil in a large pot.
Step 13Add a small handful of sea salt: the better seasoned your water, the better seasoned your pasta.
Step 14Add lasagna noodles and stir well; cook a minute or two less than package directions, drain well.
Step 15In a medium bowl, combine ricotta with egg yolks, chopped sage and grated Parmesan; taste and adjust seasoning with kosher salt, if needed.
Step 16Reduce oven temperature to 375 degrees.
Step 17Assemble lasagna: coat bottom of 9 x 13 baking dish with béchamel and top with layer of noodles.
Step 18Spread ricotta mixture evenly over noodles.
Step 19Top with roasted butternut squash slices.
Step 20Spoon béchamel over squash and sprinkle with crumbled mozzarella.
Step 21Continue layers to fill the dish--3 or 4 layers should do it.
Step 22Finish with mozzarella and top with sage leaves to garnish.
Step 23Cover dish with foil and bake for 30 minutes.
Step 24Remove foil, rotate dish, and bake for 15 minutes more, until top is golden brown.
Step 25Remove casserole from oven and let rest 10 minutes before serving.