Butternut squash lasagna

This was a hit at a potluck last night. I typed it up for the recipe requesters, and present it here for your pleasure.

Note that this is a more time-consuming dish than my usual, but worth the effort when you feel like spending a couple of hours messing around in the kitchen. And, although it is by no means a light dish, it does not weigh on the stomach the way the usual ricotta-based lasagna does.

I got it from http://mikes-table.themulligans.org/2009/10/15/butternut-squash-and-sausage-lasagna/ and made some small changes.

I think it would also be good (although no longer very "Italian") with breakfast-type sausage and a different cheese combination.

Butternut Squash and Sausage Lasagna


1 lb. Barilla no-boil lasagna noodles

1 lb. sausage (1 ½ lb would be a better amount; I used Martin’s mild Italian turkey sausage)

1 bunch chard (a bag of spinach or box of chopped frozen spinach would work)

1 bag (8 oz) shredded mozzarella (or Italian blend – I used Four Cheese blend)

Shredded/grated Parmesan, Romano, or Asiago cheese for topping (I used straight-from-the-supermarket shredded Parmesan)

Squash sauce:

1 medium butternut squash (could have been two)
½ head garlic (I roasted the whole thing but used half)
olive oil
salt and pepper
1 leek (an onion could easily be substituted for the leek and shallot)
1 shallot
1 small red bell pepper
1 carrot
about ¼ cup white wine
3-4 cups chicken stock (I used 2 cans Swanson Natural Goodness broth)
2 tsp dried sage
½ tsp dried thyme
few dashes cayenne red pepper
Béchamel sauce:

2/3 stick of butter
2/3 cup flour
6 cups whole milk (warmed)
4 eggs (room temperature)
2/3 cup Parmesan, Romano, or Asiago cheese (I used same old Parmesan)
Salt and pepper to taste (I used a scant teaspoon of salt and about ¼ tsp pepper)
¼ - ½ tsp fresh grated nutmeg (or probably ¼ tsp ground nutmeg)

1) Cut squash in half and scrape out seeds and fibers. Rub with a little olive oil, sprinkle with salt and pepper, and place (cut side up) in a shallow baking pan. Cut a little of the top off the head of garlic, rub it with olive oil, and put it in same pan. Roast at 400F for about 45 minutes; remove garlic, then continue roasting about 15 minutes more until squash is very tender (test with fork).

2) When squash is done, dice shallot, leek, pepper, and carrot. Sauté in a little olive oil in a large pot until fairly soft. Deglaze the pan with the white wine and chicken broth. Add the garlic flesh, the roasted squash (minus its skin), the sage, thyme, and cayenne. Simmer the sauce for 15-30 minutes, then puree it (roughly) with an immersion blender.

3) At the same time (or before), sauté the sausage (in a little olive oil, if needed). Chop the chard (I included the stems) and add it to the sausage when it is mostly done; cook together until sausage is well done and chard is completely wilted down.

4) Melt the butter in a 3-qt saucepan over medium heat. Whisk in flour, and cook 3-5 minutes, stirring often. Whisk in the milk. Heat to a boil, stirring frequently. Cook until thickened. Remove from heat.
5) In another bowl, beat the eggs with the salt, pepper, and nutmeg. Very slowly, pour the eggs into the white sauce, whisking constantly. Whisk in the 2/3 cup Parmesan.

6) In a large pan, layer as follows (bottom to top):

About 1 cup squash sauce
4 lasagna noodles
1/3 remaining squash sauce (about 1 ½ cups)
1/3 sausage/chard mixture
2 cups béchamel
4 lasagna noodles
1/3 squash sauce
1/3 sausage/chard
2 cups béchamel
4 lasagna noodles
1/3 squash sauce
1/3 sausage/chard
2 cups béchamel
4 lasagna noodles
The rest of the bechamel (about 1 ½ cups)
Shredded Parmesan (a couple of handfuls)

7) Cover with foil and bake at 375F for 50 minutes, then uncover and bake 15-20 minutes more, until bubbly and beginning to brown. Let it sit for at least half an hour before serving.