Butternut Squash Lasagna

Ingredients

Serves 8

For the lasagna:

• 1 lb. ricotta cheese
• 1 egg, beaten
• ¾ cup Parmesan cheese
• ½ cups Mozzarella cheese
• Salt and pepper to taste
• 1 box lasagna noodles
• 2 cups Mozzarella cheese

For Butternut Squash Sauce:

• 2 tablespoons olive oil
• 2 10-oz. packages frozen cubed butternut squash
• 4 teaspoons garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• ½ cup whole milk
• 1½ cups gouda, shredded

For Bechamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• ½ cup gouda, shredded
• Salt  and pepper to taste

Directions

Roast the Butternut Squash:

• Preheat your oven to 400°F 
• Toss the cubed butternut squash with olive oil, salt, pepper, garlic, sage, and rosemary. Spread the cubes on a baking sheet and roast for 20-25 minutes, or until tender and golden. Once roasted, mash the squash with a fork or blend it for a smoother texture. Set aside.

Prepare the Butternut Squash Sauce:

• Add roasted squash, milk, and 1½ cups gouda cheese to a food processor. Puree until smooth. 
• Season with salt and pepper. Set aside.

Prepare the Béchamel Sauce:

• In a medium saucepan, melt the butter over medium heat.
• Add the flour and whisk continuously for 1-2 minutes until it forms a smooth paste.
• Increase heat to medium-high and slowly whisk in milk until thickened. 
• Bring to a simmer, then reduce heat to medium-low and continue simmering until thickened and smooth, about 10 minutes. 
• Stir in ½ cup grated gouda and whisk until smooth. Thin with more milk if too thick. Season with salt and pepper to taste. Set aside.

Prepare Cheese:

• In a bowl, combine ricotta, egg, Parmesan, and ½ cup mozzarella. Season with salt and pepper. Set aside.

Cook Pasta:

•  Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.

Assemble Lasagna:

• In the bottom of a 9” x 13” casserole dish, spread one-third of the sauce. 
• Top with a layer of cooked lasagna noodles
• Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the bechamel, then top with ½ cup shredded mozzarella. 
• Repeat layering one-third of the sauce followed by another layer of noodles, remaining ricotta, remaining bechamel and ½ cup of Mozzarella. 
• Top with one more layer of noodles, remaining sauce, and 1 cup of Mozzarella.
• .Preheat oven to 375° F. Place lasagna on a rimmed baking sheet and bake for 30-35 minutes or until the cheese is bubbly. 

Serve and Enjoy:

• Let the lasagna cool for 10 minutes before slicing and serving. Garnish with extra sage or fresh herbs if desired.