Butternut Squash and Hazelnut Lasagne

Name: Butternut Squash and Hazelnut Lasagne
Ingredients: For filling; 1 large onion, chopped; 3 tablespoons unsalted butter; 3 lb butternut squash, peeled, seeded, and cut into 1/2 pieces (just look for those pre-cut packages in produce); 1 teaspoon minced garlic; 1 teaspoon salt; 1/4 teaspoon white pepper; 2 tablespoons chopped flat-leaf parsley; 4 teaspoons chopped fresh sage; 1 cup hazelnuts (4 ounces), loose skins rubbed off with a kitchen towel, and coarsely chopped; For sauce; 1 teaspoon minced garlic; 3 tablespoons unsalted butter; 5 tablespoons all-purpose flour; 5 cups milk; 1 bay leaf; 1 teaspoon salt; 1/8 teaspoon white pepper; For lasagna assembling; 1/2 lb fresh mozzarella, grated (2 cups); 1 cup finely grated Parmigiano-Reggiano (3 ounces); 12 sheets no-boil lasagna (1/2 lb)

Butternut Squash and Hazelnut Lasagne was pinched from <a href="http://kitchenreport.wordpress.com/2010/04/08/butternut-squash-and-hazelnut-lasagna/" target="_blank">kitchenreport.wordpress.com.</a>

INGREDIENTS

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For filling

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1 large onion, chopped

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3 tablespoons unsalted butter

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3 lb butternut squash, peeled, seeded, and cut into 1/2 pieces (just look for those pre-cut packages in produce)

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1 teaspoon minced garlic

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1 teaspoon salt

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1/4 teaspoon white pepper

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2 tablespoons chopped flat-leaf parsley

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4 teaspoons chopped fresh sage

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1 cup hazelnuts (4 ounces), loose skins rubbed off with a kitchen towel, and coarsely chopped

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For sauce

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1 teaspoon minced garlic

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3 tablespoons unsalted butter

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5 tablespoons all-purpose flour

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5 cups milk

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1 bay leaf

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1 teaspoon salt

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1/8 teaspoon white pepper

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For lasagna assembling

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1/2 lb fresh mozzarella, grated (2 cups)

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1 cup finely grated Parmigiano-Reggiano (3 ounces)

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12 sheets no-boil lasagna (1/2 lb)

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