Sweet and Creamy Lasagna

I made this recipe about a week ago, but I needed to post it because it is one of my new favorite dishes. Last week we had butternut squash in the CSA. I have never worked with it, and generally when I think about that vegetable, all I can think of is butternut squash soup. I did a little searching on tastespotting and found a great recipe for butternut squash lasagna. To be honest, I have never actually made lasagna before, so I thought this would be a great first. It was so creamy with the sweetness of the squash and the hearty flavor of spinach. I could have eaten a whole pan (or a couple) of this pasta. It was creamy and so pretty with the orange/yellow and green sauce. I made the sage lemon butter sauce, but it really isn't necessary if you don't want to do it. The dish took a bit of prep work, but once that was done, pop it in the oven, get some studying done, and voila! Delicious dinner ready to go. And to make things even better, this recipe is from Top Chef contestant Brian Malarkey. We all know how much I love Top Chef...

One other side note: I ran out of mozzarella cheese for the top of the dish. Be sure you have enough cheese left to cover the top because this is what keeps the top layer of pasta nice and moist. If you don't cover it sufficiently, that top layer with dry out and crisp up to almost a raw pasta state. No good. If you happen to have butternut squash, make this dish, you won't regret it (and you have leftovers for a week!)

Butternut Squash Lasagna
from design*sponge

• 1 or 2  Large Butternut squash – Peeled, cored and sliced thin 1/4  inch 
• 10 to 14  Pasta Sheets – Cooked
• 1 handful  Spinach
• 6 cloves  Garlic
• 1 bunch  Italian Parsley
• 1 stick Butter (114g)
• ¼ Cup  Flour
• 3 ½ Cups Whole Milk
• 3 Cups  Shredded Mozzarella
• ½ Cup  Parmesan
• 10 each  Sage Leaves – Sliced Thin
• 1 each Lemon – Zest
• Salt and Pepper and Olive Oil

Pre-heat oven to 375F

You will need a 13×9x2 baking dish (a regular glass one or any type of casserole will do)

Drizzle the sheet tray with olive oil and place the slices of butternut squash on it, season with salt and pepper, repeat another layer until all the butternut is layered.  Cover with foil and bake for about 8 to 10 minutes until the squash is cooked yet still firm enough to break apart.

While that is working start on your roux:  ½ stick of butter in the pot and melt until almost browned, whisk in the flour and continue to cook for about 30 seconds, slowly whisk in the milk and bring to a boil, Add the garlic and continue to cook at a medium heat until mixture thickens.   Transfer the mixture to the blender and blend in the Spinach/parsley.  Season with salt and Pepper.

Rub the Baking dish with a little butter and begin the layers:  Cream Sauce, pasta, Mozza, Parma, butternut – Repeat.  Make sure the top layer has cheese on top.  Cover with Foil and Bake for 40 minutes, remove foil and bake for another 15 or until the top is crispy golden brown.  Let rest for 10 minutes before serving

Serve with Sage/Lemon Brown Butter:  In small sauté pan bring the remaining butter to a light brown color – Very hot and bubbling add Sage, Zest, salt and Pepper.   Spoon over a little on each piece.