2 lbs. Butternut squash or pumpkin halved & seeded
EVOO - extera virgin olive oil for liberal drizzling
Salt & pepper
Freshly grated nutmeg
3 cup chicken stock
2 Tbls. Honey
2 lbs. sweet Italian sausage ( I use bulk sausage )
4 Tbls butter
3 Tbls flour
1 quart of whole milk
2 boxes No boil flat lasagna noodles
2 cups grated Parmigiano - Reggiano cheese
Yields : 6 servings Preheat oven to 400 degress F
Preparation : Drizzle squash with a little EVOO, season with salt, pepper, & nutmeg. Roast cut side down on baking sheet, until tender about 40 minutes. Let cool enough to handle, then scoop flesh out of skin & add to food processor. Puree with stock & honey, in 2 batches, and reserve.
Heat a drizzle of EVOO in non stick skillet over medium-high heat & brown sausage, crumbling into very small pieces as it cooks, about 7 - 8 minutes.
While sausage cooks, heat a pot over medium-high heat. Add butter and melt, whisk in flour, cook 1 minute then whisk in milk. Season with salt & pepper, a little freshly grated nutmeg. Cook until thickened, about 7 - 8 minutes, whisking occasionally.
Dot some squash puree in bottom of a casserole/ lasagna dish then add a layer of pasta. Top with 1/3 of cooked sausage & cover lightly with squash puree. Cover another layer of pasta, 1/3 of bechamel sauce & 1/2 cup Parmigiano - Reggiano cheese. Repeat with 2 more layers, ending each with bechamel sauce and using all of the remaining cheese for top layer.
Cover with foil and bake for 30 minutes, uncover and cook 15 minutes longer to brown top.
Note : To save some time I have prepared squash the day before & refrigerated.
LAB55
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