Butternut Squash Lasagna
Using no-boil noodles really streamlines this rich, delicious dish: while the tender squash is roasting, you can make the simple white sauce and grate the cheese -- then the lasagna can be assembled in minutes. And if you're looking to add a few meat-free dinners to your week, this is a great place to start.
Active time: 30 minutes
Total time: 1 hour 15 minutes
Yield: 4-6 servings
1 small butternut squash (1 - 1 1/2 pounds)
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt (or half as much table salt)
A few fresh sage leaves or a pinch dried
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
1/2 pound farmer's cheese (or a mix of ricotta or cottage cheese and cream cheese)
1/4 teaspoon grated nutmeg
6 no-boil lasagna noodles
4 ounces Monterey jack cheese, grated
- Heat the oven to 450 F and butter an 8-inch square baking dish.
- Slice the stem and bottom ends off of the squash, then peel it with a sharp Y-shaped peeler. Cut it in half lengthwise, scoop out the seeds with a spoon or a melon baller, and then dice it into 1/2-inch pieces. Toss with the oil, sugar, salt, and sage, then spread it out on a baking sheet and roast for half an hour or so, until browning and just tender. Remove the squash from the oven, and reduce the heat to 375.
- Meanwhile, heat the butter in a medium saucepan over medium-low heat, and when it's melted, whisk in the flour and cook, whisking for one minute. Now whisk in the milk and whisk very vigorously until it's well blended. Turn the heat up to medium and cook, whisking constantly, until the sauce thickens, about 5 minutes. Whisk in the farmer's cheese and the nutmeg until well blended.
- To assemble the lasagna, spread a half cup of sauce in the bottom of the baking dish, then arrange 2 noodles over it. Top the noodles with a third of the remaining sauce, half the squash, and a third of the grated cheese, then make another identical layer. Finally, top with the last two noodles and the remaining sauce, sprinkle with the remaining cheese, and cover tightly with foil.
- Bake for 30 minutes, covered, and then another 10 or 15, uncovered, until the lasagna is bubbling and the top is golden.