Butternut Squash Lasagna

Ingredients

• 3 pounds butternut squash – peeled, seeded, and cut into 1-inch cubes
• 3 tbsp extra-virgin olive oil
• 2 tsp kosher salt
• 1 tsp black pepper – freshly ground
• 1 medium shallot – finely chopped
• 2 cloves garlic – minced
• 8 leaves fresh sage leaves – finely chopped
• 8 tbsp unsalted butter
• 6 tbsp all-purpose flour
• 4 cups whole milk
• 0.5 tsp ground nutmeg
• 12 sheets no-boil lasagna noodles
• 12 ounces low-moisture mozzarella cheese – shredded
• 2 cups Parmigiano Reggiano cheese – finely grated

Instructions

1. Heat the oven to 425°F. On a rimmed baking sheet, toss the butternut squash with 2 tbsp olive oil, 1 tsp of the kosher salt, and 0.5 tsp of the black pepper. Roast, turning once, until tender and caramelized at the edges, 25–30 minutes.
2. Meanwhile, in a skillet over medium heat, melt 2 tbsp butter. Add the shallot and cook until translucent, 3–4 minutes. Stir in the garlic and sage and cook until fragrant, 1 minute; remove from heat.
3. Transfer the hot roasted squash to a bowl and mash or blend until mostly smooth. Fold in the sautéed aromatics and set aside.
4. In a medium saucepan over medium heat, melt the remaining 6 tbsp butter. Whisk in the flour and cook, whisking constantly, 2 minutes. Gradually whisk in the milk until smooth; bring to a gentle simmer and cook, whisking, until thick enough to coat the back of a spoon, 6–8 minutes. Season with the remaining 1 tsp kosher salt, remaining 0.5 tsp black pepper, and the nutmeg.
5. Reduce oven temperature to 375°F. Lightly grease a 9×13-inch baking dish with the remaining 1 tbsp olive oil. Spread 0.5 cup béchamel in the bottom, then arrange 3 sheets of lasagna noodles in a single layer.
6. Spread one-third of the squash over the noodles, spoon over 1 cup béchamel, and sprinkle with 3 oz mozzarella and 0.5 cup Parmigiano.
7. Repeat the layering (noodles, squash, 1 cup béchamel, 3 oz mozzarella, 0.5 cup Parmigiano) two more times. Top with a final layer of noodles, the remaining béchamel, and the remaining mozzarella and Parmigiano.
8. Cover the dish tightly with foil (tent it so it doesn’t touch the cheese) and bake until bubbling at the edges, 25–30 minutes. Uncover and bake until the top is deeply golden and lightly crisp, 15–20 minutes more. Let rest 15 minutes before slicing and serving.