Winter Squash Lasagna with Brown Butter Béchamel

Name: Winter Squash Lasagna with Brown Butter Béchamel
Prep time: 25 min
Total time: 2 h 20 min
Yield: 10
Ingredients: 2 sm. butternut squash (about 4 lbs. total), peeled, seeded and cut into 1/4-in.-thick slices; 2 tbsp. olive oil; 1/4 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/2 c. (1 stick) butter; 1/2 c. all-purpose flour; 5 c. low-fat (1%) milk; 2 cloves garlic, finely chopped; 8 med. leaves sage, finely chopped, plus leaves for garnish; 1 c. grated Pecorino cheese; 12 no-boil lasagna noodles; 2 c. shredded Mozzarella cheese; Chopped toasted hazelnuts, for garnish

By The Good Housekeeping Test KitchenPublished: Dec 1, 2016

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winter squash lasagna with brown butter béchamel in a white baking dish

Mike Garten

Yields:

Active Time:

25 mins

Total Time:

2 hrs 20 mins

No one will miss the meat when there are layers of creamy spiced squash and double the cheese.

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Ingredients

2 sm. butternut squash (about 4 lbs. total), peeled, seeded and cut into 1/4-in.-thick slices
2 Tbsp. olive oil
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
5 cups low-fat (1%) milk
2 cloves garlic, finely chopped
8 med. leaves sage, finely chopped, plus leaves for garnish
1 cup grated Pecorino cheese
12 no-boil lasagna noodles
2 cups shredded Mozzarella cheese
Chopped toasted hazelnuts, for garnish

Directions

1. Step 1Preheat oven to 450 degrees F. In large bowl, toss squash slices with oil, cinnamon, nutmeg and 1/4 teaspoon salt; arrange squash in single layers on 2 large rimmed baking sheets. Roast 40 minutes or until tender, switching racks halfway through. Reset oven temperature to 375 degrees F.
2. Step 2Meanwhile, in 4-quart saucepan, heat butter on medium 6 to 8 minutes or until browned and fragrant, swirling often. Stir in flour. Reduce heat to medium-low. Cook 1 minute, stirring. Gradually whisk in milk until smooth. Add garlic and chopped sage. Heat to boiling on high, stirring constantly. Reduce heat; simmer 5 minutes or until thickened, stirring. Stir in pecorino and 3/4 teaspoon salt. Remove from heat.
3. Step 3On bottom of greased 3-quart baking dish, arrange 3 or 4 noodles in single layer, breaking to fit if necessary; top with 1/3 of squash. Spread 1/3 of cream sauce over squash, then top with 1/3 of mozzarella. Repeat layering twice. Cover tightly with foil. Bake 50 minutes. Remove foil. Bake, uncovered,10 to 20 minutes or until top is golden and pasta is tender. Broil on High 2 minutes or until top is deep golden brown. Let stand at least 10 minutes before serving. Garnish with hazelnuts and sage leaves.

About 455 cals, 19 g protein, 46 g carbs, 23 g fat (12 g sat), 4 g fiber,

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