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Butternut Squash Lasagna by @breadandbasil
Ingredients
Directions
Preheat the oven to 375°F. Spread the butternut squash and onion on a large baking sheet, then toss with 2 tablespoons olive oil, dried oregano, and Colavita sea salt and black pepper.
Cut the top off the bulb of garlic so the cloves are exposed. Drizzle with the remaining 1 tablespoon of olive oil and sea salt, then wrap in aluminum foil. Place on the same baking sheet, and cook squash, onion, and garlic until golden brown and tender, about 40 minutes.
In the meantime, prepare the sausage: in a large pan over medium-high heat, cook the sausage until well-browned, breaking up the pieces with a wooden spoon. Drain well and set aside until ready to assemble the lasagna.
Bring a large pot of salted water to boil. Cook the Colavita Lasagna pasta according to package directions. Drain and lightly oil the pasta so it doesn’t stick to itself, then set aside on a plate or sheet pan.
Prepare the bechamel: add the milk to a microwave-safe measuring cup or bowl and heat until hot to the touch but not boiling, 1-1.5 minutes.
Melt the butter in a medium saucepan over medium-low heat, then stir in the flour and cook for 2 minutes until the mixture bubbles but does not brown. While whisking constantly, slowly add the hot milk and bring the mixture to a boil. Once the bechamel sauce thickens to coat the back of a spoon, remove from the heat and add Colavita Sea Salt and black pepper to taste. Cover and set aside until ready to prepare the lasagna.
When the squash, onions, and garlic are fully cooked, remove the garlic from its skin and discard the skin. Using an immersion blender, blender, or food processor, blend the roasted vegetables with 1 cup of the bechamel sauce until smooth. If very thick and difficult to blend, add water 1-2 tablespoons at a time until the puree is thick but spreadable. Reserve the remaining bechamel.
Lay 3 lasagna sheets in a lightly greased 9x13 baking dish. Spread a thin layer of butternut squash puree, then add ⅓ of the sausage, ¼ of the remaining bechamel, and 4 of the parmesan cheese. Repeat with 2 more layers (pasta, butternut squash, sausage, bechamel, parmesan). Add one more layer of pasta, then top with just the remaining bechamel and parmesan cheese.
Bake in the 375°F oven for 1 hour, until the lasagna is bubbling and the cheese is browned on top. Cool for at least 10 minutes before serving.
Note: For a vegetarian lasagna, you can omit the sausage and proceed as written, or replace it with 1 ½ pounds of diced and sauteed mushrooms of your choice.
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Ingredients
Directions
Preheat the oven to 375°F. Spread the butternut squash and onion on a large baking sheet, then toss with 2 tablespoons olive oil, dried oregano, and Colavita sea salt and black pepper.
Cut the top off the bulb of garlic so the cloves are exposed. Drizzle with the remaining 1 tablespoon of olive oil and sea salt, then wrap in aluminum foil. Place on the same baking sheet, and cook squash, onion, and garlic until golden brown and tender, about 40 minutes.
In the meantime, prepare the sausage: in a large pan over medium-high heat, cook the sausage until well-browned, breaking up the pieces with a wooden spoon. Drain well and set aside until ready to assemble the lasagna.
Bring a large pot of salted water to boil. Cook the Colavita Lasagna pasta according to package directions. Drain and lightly oil the pasta so it doesn’t stick to itself, then set aside on a plate or sheet pan.
Prepare the bechamel: add the milk to a microwave-safe measuring cup or bowl and heat until hot to the touch but not boiling, 1-1.5 minutes.
Melt the butter in a medium saucepan over medium-low heat, then stir in the flour and cook for 2 minutes until the mixture bubbles but does not brown. While whisking constantly, slowly add the hot milk and bring the mixture to a boil. Once the bechamel sauce thickens to coat the back of a spoon, remove from the heat and add Colavita Sea Salt and black pepper to taste. Cover and set aside until ready to prepare the lasagna.
When the squash, onions, and garlic are fully cooked, remove the garlic from its skin and discard the skin. Using an immersion blender, blender, or food processor, blend the roasted vegetables with 1 cup of the bechamel sauce until smooth. If very thick and difficult to blend, add water 1-2 tablespoons at a time until the puree is thick but spreadable. Reserve the remaining bechamel.
Lay 3 lasagna sheets in a lightly greased 9x13 baking dish. Spread a thin layer of butternut squash puree, then add ⅓ of the sausage, ¼ of the remaining bechamel, and 4 of the parmesan cheese. Repeat with 2 more layers (pasta, butternut squash, sausage, bechamel, parmesan). Add one more layer of pasta, then top with just the remaining bechamel and parmesan cheese.
Bake in the 375°F oven for 1 hour, until the lasagna is bubbling and the cheese is browned on top. Cool for at least 10 minutes before serving.
Note: For a vegetarian lasagna, you can omit the sausage and proceed as written, or replace it with 1 ½ pounds of diced and sauteed mushrooms of your choice.