Butternut Squash Lasagna

Homemade lasagna noodles or store-bought

1 medium butternut squash, sliced and roasted 

1 1/2 pounds sausage, sautéed and cut into pieces

Ricotta Filling

2 cups ricotta

2 eggs

1/2 cup grated parmesan cheese

1 cup mozzarella cheese, shredded

salt, pepper

1/4 cup minced parsley

Mix all the above ingredients together in a bowl.

 Béchamel Sauce

3 T. butter

2 T. flour

3 1/2 cups milk - I only had skim milk so I added:

1/2 cup cream

(or 4 cups whole milk)

salt, white pepper to taste

a few grinds of freshly ground nutmeg

a small bunch of sage

a few roasted garlic cloves

parmesan cheese to sprinkle on top and in between layers

Mix all the ingredients for the ricotta filling.  For the béchamel, melt the butter in a pan and add the flour, stirring a couple of minutes at medium heat to cook the flour. Add the milk and cream a little at a time, stirring all the while. (It’s best if you heat the milk first but I forgot to do this step and it was still ok. ) Use a whisk to break up any lumps. Add the sage leaf and some of the roasted garlic cloves. Season the béchamel with salt, pepper and nutmeg. Cook for about 10 to 15 minutes until the sauce reduces and thickens somewhat. You don’t want it super-thick like mayonnaise but you don’t want it to be as thin as milk either. Remove the garlic cloves and sage leaves.

Pour a little of béchamel on the bottom of the lasagna pan. Add a layer of the noodles, then spread some of the ricotta mixture over that, followed by some sausage and some squash. Pour a little béchamel over the squash and sprinkle a little parmesan. Add another layer of noodles, ricotta, sausage and squash, followed by a little béchamel sauce and parmesan. Finish with another layer of noodles, a generous covering of béchamel, then a sprinkling of parmesan cheese. Bake at 400 degrees for 3/4 hour or until golden brown on top.