- 13x9x2 glass baking dish
- 1 pot - medium
- 1 sheet tray
- 1 blender
- 1 small sauté pan
- 1 or 2 large butternut squash - peeled, cored and sliced thin 1/4 inch
- 10 to 14 pasta sheets - cooked
- 1 handful spinach
- 6 cloves garlic
- 1 bunch italian parsley
- 1 stick butter
- 1/4 cup flour
- 3 1/2 cups whole milk
- 3 cups shredded mozzarella
- 1/2 cup parmesan
- 10 each sage leaves - sliced thin
- 1 each lemon - zest
- salt and pepper and olive oil
Pre-heat oven to 375°F
Drizzle the sheet tray with olive oil and place the sliced butternut squash on it, season with salt and pepper, repeat another layer until all the butternut is layered. Cover with foil and bake for about 8 to 10 minutes until the squash is cooked yet still firm enough to break apart.
While that is working, start on your roux: 1/2 stick of butter in the pot and melt until almost browned. Whisk in the flour and continue to cook for about 30 seconds, slowly whisk in the milk and bring to a boil. Add the garlic and continue to cook at a medium heat until mixture thickens. Transfer the mixture to the blender and blend in the spinach/parsley. Season with salt and pepper.
Rub the baking dish with a little butter and begin the layers: cream sauce, pasta, Mozza, Parma, butternut - repeat. Make sure the top layer has cheese on top. Cover with foil and bake for 40 minutes. Remove foil and bake for another 15 or until the top is crispy golden brown. Let rest for 10 minutes before serving.
Serve with Sage/Lemon Brown Butter: in small sauté pan bring the remaining butter to a light brown color - very hot and bubbling add sage, zest, salt and pepper. Spoon a little over each piece.
Lasagna image courtesy of Kristina Gill: www.kristinagill.com