BUTTERNUT SQUASH LASAGNE WITH GOAT CHEESE, SAGE, AND BREADCRUMBS

BUTTERNUT SQUASH LASAGNE WITH GOAT CHEESE, SAGE, AND BREADCRUMBS image

Yield 6-8 servings

Number Of Ingredients 14

Ingredients

1 large butternut squash , halved lengthwise and seeded
2 medium cloves garlic,
2 sprigs fresh thyme plus 2 tsp. chopped leaves
2 tsp. olive oil
Kosher salt and pepper
5 Tbs. unsalted butter
2 sprigs fresh sage plus 1 tsp. chopped leaves
1/4 cup all-purpose flour
3 cups whole milk
1-1/4 cups crumbled fresh goat cheese
1 cup finely grated Romano
1/4 tsp. nutmeg
1/4 cup dry breadcrumbs or panko
2 packages fresh pasta for lasagne

Steps:

Heat the oven to 425°F. Put the squash cut side up on baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and salt and pepper. Roast until the squash is browned and tender when pierced, 45 to 50 minutes. Let cool completely. Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper. Reduce the oven temperature to 350°F. Make a goat cheese and sage sauce Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking until thickened to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. Season the breadcrumbs Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, salt and pepper. Add the melted butter and mix well. Assemble and bake the lasagne Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino. Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving.