292
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
-
In a medium pan sauté chopped onion and sage in extra virgin olive oil.
-
Once golden add butternut squash.
-
Stir add water and cover to cook until tender. (20 to 30 minutes) Purée using a potato masher or immersion blender.
Bechamel sauce
-
In a pot melt butter add flour and whisk to create a smooth paste.
-
Add milk a little at a time and continue whisking to avoid lumps.
-
Grate a little nutmeg in add salt and fresh cracked pepper.
-
Continue stirring and cooking until just under a boil. Remove from pot and let it cool.
Cooking Sausage
-
In a sauté pan add oil and sausage.
-
Using a wooden spoon break into smaller pieces.
-
Cook through and add wine.
-
Let it evaporate and then add the salt and pepper.
Assembly
-
In a lasagna pan add a layer of béchamel at the bottom.
-
Add pasta sheets, spread butternut squash purée and sprinkle sausage.
-
Grated Parmigiano Reggiano and cover with another layer of pasta.
-
Spread béchamel and sliced mozzarella.
-
Cover with more pasta sheets. Remainder of butternut squash and Parmigiano Reggiano.
-
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.
