Butternut Squash Lasagna, Revisited
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Ingredients
  • FOR THE BECHAMEL
  • 6 cups whole milk
  • 12 TBL. butter
  • 12 TBL. flour
  • ¾ cup grated parmesan cheese
  • handful of rosemary or sage
  • roasted garlic cloves, smashed
  • Melt butter in a saucepan, whisk in flour. Cook and stir for around 1 minute to cook off the raw and starchy taste of the flour. Whisk in the milk stirring frequently until it starts to bubble ad thicken.
  • Toss in the smashed roasted garlic, herbs and parmesan to infuse sauce. Let it sit for 20- 30 minutes
  • Taste for salt and pepper and remove herbs.
  • ROASTING THE BUTTERNUT SQUASH
  • 1 large squash, peeled and cut into cubes, drizzled with olive oil, salt and pepper and placed on a sheet pan until tender but not mushy at 400 degrees.
Instructions
  1. Feel free to use any type of pasta noodle, no boil, boil, whole wheat or plain white or even fresh.
  2. You can add a ricotta mixture as stated in the post along with shredded fontina or mozzarella, the squash and bechamel.
  3. You can make it without ricotta by just using the butternut squash, shredded cheese and bechamel.
  4. You can make it noodle-less as shown in the post with a link by slicing planks of squash into . "pasta noodles".
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2009/10/butternut-squash-lasagna-revisited.html