Ingredients
Equipment
Method
- Pre-heat your oven to 400 degrees F.
- Cut the butternut squash in half lengthwise and place it on a sheet tray. Drizzle the flesh side with olive oil and a pinch of kosher salt, rubbing to distribute the seasoning.
- Cut about 1/4 to 1/2 of an inch from the top of the head of garlic, exposing the cloves. Drizzle with olive oil, sprinkle with salt, and wrap the head tightly in aluminum foil. Place the garlic on the baking sheet with the squash.
- Bake for 40 to 45 minutes, or until the squash flesh is tender and the garlic is soft and golden brown. The squash is done when a paring knife inserts easily into the thickest part.
- Let the squash cool for 15 to 20 minutes. Scoop out the seeds from the center of the squash.
- Scoop the cooked squash flesh into a blender. Squeeze the roasted garlic cloves from their skins and add them to the blender. Add 1.5 teaspoons of Kosher salt and about 1/2 cup of water. Blend until the mixture is smooth and spreadable, adding more water if needed to reach that consistency. Set this mixture aside.
- Brown the butter in a saucepan over medium heat.
- Add the flour to the browned butter and cook for 1 minute over low heat to remove the raw flour taste.
- Slowly stream in the milk while whisking constantly to prevent lumps. The mixture will thicken initially but thin out once all the milk is incorporated.
- Bring the mixture to a simmer over medium heat. Once simmering, cook for another 2 minutes while whisking until the béchamel has thickened substantially and coats the back of a spoon. Finish with a pinch of nutmeg. Turn off the heat and set aside.
- Pre-heat your oven to 350 degrees F.
- Spread a thin layer of the butternut squash mixture on the bottom of a 9x13 inch baking pan to coat the bottom.
- Layer the lasagna: top the squash with one layer of noodles, 1/3 of the remaining squash mixture, 1/4 of the béchamel, 1/4 of the mozzarella, and 1/4 of the Parmesan. Repeat this layering sequence two more times (noodles, squash, béchamel, cheeses).
- Top the final layer with the last layer of noodles, the remaining 1/4 of the béchamel, and the last 1/4 of each cheese.
- Bake for 45 minutes to 1 hour, or until the lasagna is bubbling and golden brown on top.
- While the lasagna bakes, heat the 2 tablespoons of butter in a large skillet and add the sage leaves. Fry the leaves on both sides until they become crispy.
- Finish the baked lasagna by scattering the crispy sage leaves over the top. Serve immediately.
Notes
If you use regular store-bought lasagna noodles, you must par-cook them before assembling the lasagna. If you use oven-ready dried lasagna noodles or fresh pasta sheets, you do not need to par-cook them.