Lasagna of Roasted Butternut Squash
INGREDIENTS
•
2 large butternut squash, about 3 to 5 pounds
•
3 tablespoons extra-virgin olive oil
•
1 tablespoon finely chopped fresh sage leaves
•
1 tablespoon Fennel and Cinnamon Spice Blend, recipe follows
•
2 teaspoons salt
•
1/2 teaspoon freshly ground black pepper
•
1 teaspoon freshly grated nutmeg
•
2 cups ricotta cheese (or a 15-ounce container)
•
1 cup freshly grated Parmesan
•
2 large eggs
•
1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches
•
Extra-virgin olive oil
•
2 quarts whole milk
•
6 tablespoons unsalted butter
•
1 tablespoon sage, minced
•
2 teaspoons minced garlic
•
1/2 cup all-purpose flour
•
2 teaspoons salt
•
Freshly ground black pepper
•
1/2 teaspoon freshly grated nutmeg
•
Butter, for dish
•
1 pound mozzarella, grated
•
1 cup freshly grated Parmesan
•
3 tablespoons fennel seeds
•
2 teaspoons ground cinnamon
•
Salt
Comments & Reviews
Just A Pinch Sweepstakes