 |
|
|
|
|||
|
Total Time: 2 hours Serve: 8 1 2 lb. butternut squash, peeled, seeded and diced 2 Tbsp. Henry's Extra Virgin Olive Oil 3 to 4 leaves fresh sage 3 whole cloves garlic, peeled 1 c. ricotta cheese 1/4 tsp. nutmeg 1/2 tsp. cinnamon salt and pepper to taste 1 16 oz. package Henry's Lasagna, cooked according to package instructions 1 Tbsp. Henry's Extra Virgin Olive Oil 1/3 c. Henry's Unsalted Butter 1/3 c. organic unbleached flour 4 c. Henry's Whole Milk 1/4 tsp. nutmeg 8-10 fresh sage leaves 1 c. Parmesan cheese, shredded 2 1/2 c. Henry's Mozzarella Cheese, shredded Filling Preheat oven to 450°F. Place squash, sage and garlic on foil. Drizzle with olive oil. Crimp edges of foil together tightly. Place on a baking sheet and roast for 40 minutes, or until the squash is soft. Remove from oven and place squash and garlic cloves in a food processor. Add ricotta, nutmeg, cinnamon, salt and pepper. Pulse until smooth. Pasta Boil pasta to al dente, drain and toss with olive oil. Lay flat on a baking sheet to help keep lasagna from sticking together. Set aside. Sauce Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, until it has a nutty fragrance. Whisk in milk. Bring to a boil, stirring constantly until the mixture thickens. Turn off heat and allow sauce to cool for 2 to 3 minutes. Pour half the mixture into a blender. Add nutmeg and fresh sage. Blend until smooth. Mix with remaining sauce and add salt and pepper to taste. Cheese Mix parmesan and mozzarella cheese together. Assembly Spread about a cup of sauce on the bottom of a 9x13 baking dish. Place 3 noodles over the sauce. Spread 1/3 of the squash mixture over the noodles. Drizzle with about a 1/2 c. of sauce. Sprinkle with a 1/3 of the cheese mixture. Repeat 2 more times with remaining noodles, filling, sauce and cheese. Sprinkle remaining cheese over the top of the lasagna. Cover with foil and bake at 375°F for 35 minutes. Remove foil and bake 10 minutes longer until cheese is golden and bubbling. Allow lasagna to rest 10 minutes before slicing. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||