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Ingredients
Butternut squash
- 2 tbsp Extra virgin olive oil
- 1 3/4-2 lbs Cubed butternut squash 800-900g
- 1Â Small onion chopped
- 6Â Fresh sage leaves
- 1/2 cup Water
Bechamel Sauce
- 1 stick Butter 112g
- 1/2 cup Flour
- 4 cups Whole milk 980ml
- 1 pinch Nutmeg
- Salt
- Fresh cracked black pepper
Cooking Sausage
- 1 lb. Sausage (Chicken or Pork) 450g
- 1 tbsp. Extra virgin olive oil
- 1/2 cup White wine 120 ml
Putting together
- 10Â No boil lasagna sheets
- 1 lb. Mozzarella Sliced 450g
- 1/2 cup Grated Parmigiana Reggiano
- Baking dish : 14" x 10" x 3" (36cm x 27cm x 8cm)
Instructions
Butternut squash
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In a medium pan sauté chopped onion and sage in extra virgin olive oil.
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Once golden add butternut squash.
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Stir add water and cover to cook until tender. (20 to 30 minutes) Purée using a potato masher or immersion blender.
Bechamel sauce
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In a pot melt butter add flour and whisk to create a smooth paste.
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Add milk a little at a time and continue whisking to avoid lumps.
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Grate a little nutmeg in add salt and fresh cracked pepper.
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Continue stirring and cooking until just under a boil. Remove from pot and let it cool.
Cooking Sausage
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In a sauté pan add oil and sausage.
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Using a wooden spoon break into smaller pieces.
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Cook through and add wine.
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Let it evaporate and then add the salt and pepper.
Assembly
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In a lasagna pan add a layer of béchamel at the bottom.
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Add pasta sheets, spread butternut squash purée and sprinkle sausage.
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Grated Parmigiano Reggiano and cover with another layer of pasta.
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Spread béchamel and sliced mozzarella.
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Cover with more pasta sheets. Remainder of butternut squash and Parmigiano Reggiano.
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Cover final layer with pasta sheets and cover with béchamel.  Grated Parmigiano Reggiano and cover before baking at 350°F (180°C) for an hour.  Uncover for the last 15 minutes so the top can get golden.
