This is a creamy, savory, salty sweet almost vegetarian lasagna dish that my sister Becky and her husband Jens made this Christmas when they were visiting. I say “almost” vegetarian because we made the addition of Chicken broth to add a bit more richness to the recipe.
- 1 or 2 butternut squash(es)
- Onions 6 large red onions sliced
- 1 large shallot diced finely
- 1 tbsp red pepper flakes
- Ricotta cheese 12 oz
- grated monterey jack cheese (2 cups)
- sage (2 leaves) diced finely
- other veggies for the inside if you’d like (mushrooms, for instance)
- 1 cup chicken broth
- 1/4 tsp freshly grated nutmeg
- salt and pepper to taste
- Lasagna noodles – 1 regular box dried OR homemade from our recipe
- 1 batch of Bechamel sauce (3 cups)
Cut the squash(es) in half, scoop out the seeds, skin and cut into small square chunks. Bake the squash in a baking pan with the chicken broth and shallots on 350 for 30 minutes or until tender. Puree mixture in a mixing bowl and add ricotta cheese and diced sage.
In a small stock pot, bring water to a boil and add salt and 1 tbsp olive oil. Add noodles and cook for 8-10 minutes until Al Dente. Drain and place in a bowl – toss with olive oil so they don’t stick together.
Saute onions in a skillet until carmelized
Create a creamy white sauce (bechamel recipe here)
Grate cheese (monterey jack, parmesan, mozzarella, other cheeses you want to use)
Thinly slice any other vegetables that you decide to use (mushrooms are a nice addition.)
In a baking dish, layer first some bechamel, then lasagna noodles, followed by squash cream, onions, other vegetables, and more bechamel. Repeat. The top layer should be noodles, with cheese and bechamel on top, garnished with sage. Season with salt and pepper.
Bake at 375 for 35-40 minutes until top is golden brown and sauce is bubbly. Sprinkle with more parmesan cheese and enjoy!