butternut squash lasagna

Pasta Ingredients

3 cups 00 pasta flour

4-5 eggs

3 tablespoons warm water

Filling Ingredients

1 butternut squash, cut in half (de-seeded)

3 tbsp olive oil

1 shallot, finely sliced

3 tbsp fresh sage leaves

salt and pepper

2 cups grated mozzarella plus 1 cup for topping

2 cups ricotta cheese

1/2 cup parm plus 1/2 cup for topping

Sauce Ingredients

1/4 cup butter
1 shallot, minced
1/4 cup flour
4 cups milk
Salt and pepper to taste

Lasagna Directions

1. preheat oven to 400.

2. lay butternut squash on baking sheet and drizzle with olive oil, cook for an hour.

3.To make the pasta, Mound the flour in the center of a large bowl. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour, starting with the inner rim of the well, and add warm water. Mix with hands and knead for 5 min. Refrigerate for 30 minutes before using. Use pasta maker to create long strips.

4. remove from oven and peel skin, puree in food processor with sage leaves.

5. Bring a large pot of water to a boil, boil pasta noodles for three minutes (or you can use lasagna sheets from the store :( )

6. Melt butter in a saucepan over medium heat. Add shallot and saute 2 minutes. Add flour and whisk to combine; cook 1 minute. Slowly whisk in milk. Cook, stirring regularly for about 5 minutes. Season well with salt and pepper. Reduce heat to low.

7. Mix mozzarella, ricotta, and parm together.

8. Lower oven to 350

9. Spread about 3/4 cup of white sauce in the bottom of a baking dish. Top with lasagna noodles, then another 3/4 cup of sauce. Pour in butternut squash puree and 1/4 of the cheese mixture,repeat three times. Add the remaining mozzarella and the parm. Bake 30 minutes or until cheese is bubbling and golden brown.