- 1 or 2 large butternut squash, peeled and sliced into 1/4-inch-thick half moons
Salt and pepper
1 stick butter, plus more for greasing the pan
1/4 cup all-purpose flour
3 1/2 cups whole milk
6 cloves garlic, minced
1 handful spinach
1 bunch parsley
10 sage leaves, thinly sliced
10 to 14 cooked lasagna noodles
3 cups shredded mozzarella
1/2 cup parmesan
- Preheat oven to 375°F.
- Drizzle a half-sheet pan with olive oil, toss the butternut squash slices in the olive oil, and then arrange them into 1 even layer. Generously season the butternut squash with salt and pepper. Cover with foil and bake for about 8 to 10 minutes, or until the squash is cooked yet still firm enough to break apart.
- Meanwhile, melt half the stick of butter in a sauce pot until almost browned. Then, whisk in the flour, and continue to cook for about 30 seconds while slowly whisking in the milk. Bring to a boil. Add the garlic, and continue to cook at a medium heat until the sauce thickens. Transfer the sauce to a blender, add the spinach and parsley, and blend until smooth. Season to taste with salt and pepper.
- In a small sauté pan, brown the remaining butter. Add the sage, the zest of 1 lemon, the juice of half a lemon, and salt and pepper to taste. Immediately transfer to a ramekin to stop it from browning further.
- Grease a large baking or casserole dish with a little butter, and begin arranging the layers in this order: cream sauce, lasagna noodles, mozzarella, parmesan, and butternut squash. Repeat. End with a layer of cheese on top. Drizzle with the sage-lemon brown butter.
- Cover with foil and bake for 40 minutes. Remove foil, and bake for another 15 minutes or until the top is crispy golden brown. Let rest for 10 minutes before serving.
- Pasta, Main Dishes
- North American
- 4 servings