Recipe for the Month of September:
Butternut Squash Lasagna
- Kosher salt
- 8 oz. lasagna noodles
- Extra-virgin olive oil, for drizzling
- 4 tbsp. butter
- 2 cloves garlic, finely chopped
- 3 tbsp. all-purpose flour
- 3 c. whole milk
- 3/4 tsp. freshly chopped thyme
- Large pinch freshly grated nutmeg
- 1/2 c. finely grated Parmesan
- Freshly ground black pepper
- 2 (10-oz.) bag frozen spinach, thawed and squeezed dry
- 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1/4-inch-thick slices
- 8 oz. shredded mozzarella
- Preheat oven to 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and drizzle with a bit of olive oil to prevent noodles from sticking together.
- Meanwhile, in a medium saucepan over medium-high heat, melt butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Add flour and cook, stirring, 1 minute.
- Slowly add milk, while whisking constantly. Bring to a boil. Add thyme and nutmeg and reduce heat to medium, cook, stirring constantly, until sauce is thickened, about 6 to 8 minutes. Whisk in Parmesan, season with salt and pepper and remove from heat.
- In an 8"-x-8" dish, spread a thin layer (about ½ cup) of white sauce in the bottom of the dish. Add a single layer of lasagna noodles followed by a layer of squash. Season with salt and pepper and top with half the spinach, a third of the mozzarella, and about ¾ cup white sauce. Repeat layers one time. Top with remaining noodles and spread remaining bechamel and cheese over top.
- Cover with foil and bake for 30 minutes, then increase temperature to 400º and bake uncovered until squash is tender and lasagna is golden on top, about 25 minutes.
- Garnish with parsley before serving.