After summer’s blazing heat, it’s finally safe to use the oven again. There’s no better excuse than lasagna. Prep it over the weekend when time isn’t so scarce, and then bake it on a Monday night and loved ones will gaze adoringly at you – and it.
Yield: 8 servings
Preheat oven to 400˚F.
Place squash on a baking sheet lined with parchment paper. Drizzle oil over squash, tossing to coat. Season with salt and pepper. Bake until tender, turning occasionally, about 30 minutes.
Remove from oven, and set aside. Reduce oven to 375˚F.
Melt butter in a medium saucepan on medium-low heat. When foam has subsided, add flour. Whisk constantly, until mixture is combined, about 1–2 minutes. Slowly add warm milk and sage, continuing to whisk until mixture has thickened, about 8 minutes. Remove sauce from heat. Add Parmesan cheese, and stir until melted.
Ladle a thin layer of sauce into a 13 x 9 inch baking dish. Place an even layer of noodles in pan. Spread a thin layer of ricotta cheese over noodles. Add 1/4 of butternut squash evenly over ricotta. Top with 3/4 cup mozzarella and a few spoonfuls of sauce. Repeat with 2 additional layers. Place final layer of noodles on top. Top with remaining sauce, shredded mozzarella, and smoked mozzarella. Cover with foil, and bake for 40 minutes. Remove foil, and bake an additional 10 minutes.
