Serves: 6-8
Ingredients :Squash Filling
1 large yellow onion, chopped
3 tbsp extra virgin olive oil
3 lbs (91.4kg) winter squash, such as butternut or acorn, peeled, seeded, and cut into 1/2 inch (1.25cm) pieces
1 tbsp minced garlic
1 tsp sea salt and 1/4 tsp ground white pepper
2 tbsp Italian parsley, finely chopped
4 tsp fresh sage, chopped (or 1 1/2 tsp dry)
1 cup (240 ml) cashews, chopped
1 large yellow onion, chopped
3 tbsp extra virgin olive oil
3 lbs (91.4kg) winter squash, such as butternut or acorn, peeled, seeded, and cut into 1/2 inch (1.25cm) pieces
1 tbsp minced garlic
1 tsp sea salt and 1/4 tsp ground white pepper
2 tbsp Italian parsley, finely chopped
4 tsp fresh sage, chopped (or 1 1/2 tsp dry)
1 cup (240 ml) cashews, chopped
Sauce
1 tbsp minced garlic
3 tbsp butter
5 tbsp all-purpose flour
5 cups (1.2 L) milk
1 tsp sea salt and 1/8 tsp white pepper
1 tbsp minced garlic
3 tbsp butter
5 tbsp all-purpose flour
5 cups (1.2 L) milk
1 tsp sea salt and 1/8 tsp white pepper
Lasagna
3 cups (720 ml) coarsely grated fresh Mozzarella
1 cup (240 ml) finely grated Parmesan
12 sheets of no-boil lasagna
3 cups (720 ml) coarsely grated fresh Mozzarella
1 cup (240 ml) finely grated Parmesan
12 sheets of no-boil lasagna
1. Preheat oven to 425°F (220°C).
2. Filling: In a heavy skillet, over a medium heat sauté onion and garlic in olive oil for 10 minutes add squash, salt and pepper. Cover and cook, stirring occasionally, until squash is tender, approx 15 minutes. Remove from heat and add parsley, sage and cashews.
Set aside to cool.
Set aside to cool.
3. Sauce: In a heavy saucepan, over low heat sauté garlic in butter for one minute.
Whisk in flour and cook while stirring for two minutes. Add milk in a stream, whisking continuously. Bring to the boil and immediately reduce heat and simmer, stirring occasionally, for 10 minutes until thickened. Add salt and white pepper. Remove from heat.
Whisk in flour and cook while stirring for two minutes. Add milk in a stream, whisking continuously. Bring to the boil and immediately reduce heat and simmer, stirring occasionally, for 10 minutes until thickened. Add salt and white pepper. Remove from heat.
4. Lasagna: Toss cheeses together. Spread 1/2 cup (120ml) sauce in greased 13x9x2 inch (32.5x22.5x5 cm) glass/ceramic baking dish. Cover with three pasta sheets, leaving space between sheets. Spread with one cup (240ml) sauce and two cups (475ml) filling. Sprinkle with one cup (240ml) cheese. Repeat two more layers, beginning with pasta sheets and ending with cheese. Top with remaining three pasta sheets, remaining sauce and cheese. Cover tightly with foil and place in the middle of oven for 30 minutes. Remove foil and bake until golden and bubbling, 10-15 minutes. Let sit for 15 minutes before serving.
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1.03.01
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