by Kayb
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Kayb's Notes:
Expand1 pound fresh, or cooked, lasagna noodles Ask a question about this ingredient
2 cups butternut squash flesh, cooked Ask a question about this ingredient
1 medium onion, diced Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
4 ounces goat cheese Ask a question about this ingredient
1 pound Italian sausage Ask a question about this ingredient
8 ounces fresh ricotta or mozzarella Ask a question about this ingredient
1 cup grated Parmigiano Reggiano Ask a question about this ingredient
2 1/2 cups bechamel (recipe follows) Ask a question about this ingredient
1 pound fresh baby spinach, sauteed Ask a question about this ingredient
olive oil for sauteeing Ask a question about this ingredient
1 1/2 cup half and half Ask a question about this ingredient
1 cup water Ask a question about this ingredient
4 tablespoons cornstarch Ask a question about this ingredient
1 egg Ask a question about this ingredient
1/8 teaspoon nutmeg Ask a question about this ingredient
1/2 cup grated parmesan Ask a question about this ingredient
Saute onion in 1 tbsp olive oil until soft; add garlic and saute for another minute. Add butternut squash flesh and stir well; crumble goat cheese and stir into hot mixture over low heat until well melted. Set aside.
Ask a question about this stepIf using spinach (or any other fresh greens), saute in olive oil until limp and set aside to cool. Break up and saute Italian sausage until done. Drain.
Ask a question about this stepTo make bechamel, heat water and 3/4 cup cream to a near-boil. Meanwhile, stir cornstarch into remaining cream, whisking until there are no lumps, and beat egg into that mixture.
Ask a question about this stepPour a little of the hot water-cream mixture into the cream/cornstarch/egg mixture, blend, and pour back into saucepan. Add nutmeg.
Ask a question about this stepCook, stirring or whisking, until sauce thickens. Remove from heat and stir in cheese.
Ask a question about this stepPut a scant 1/4 cup bechamel in the bottom of a 9 x 13 baking dish. Add in layers, lasagna noodles, half of squash mixture, half of spinach, half of sausage, half of ricotta or mozzarella, 1/4 cup parmigiano, and 3/4 cup bechamel. Repeat. Top with a layer of noodles, the remaining bechamel, and the remaining parmigiano.
Ask a question about this stepAt this point, you can hold in the refrigerator up to 24 hours. Bake in preheated 350-degree oven for 1 hour, covering loosely with foil for first 30 minutes.
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
