Butternut Squash Lasagna

Serves 6-8

Time: about 2.5 hours

Ingredients: 

• 1 large butternut squash (about 4lbs) cut into ½” pieces
• 2 TBSP extra virgin olive oil
• Kosher Salt & fresh ground pepper
• 5 ¾ cups milk, divided
• 2 tsp dried thyme
• 7 TBSP unsalted butter
• 7 TBSP flour
• 12 no-boil lasagna noodles
• ¾ lb fresh mozzarella, sliced ¼” thick

Directions:

1   Preheat oven to 425, toss butternut squash with olive oil & season generously with salt & pepper

** we usually just cut the squash in ½ and wipe it with olive oil, sprinkle with salt & pepper & then once its cooked & soft, cut it into cubes**

Divide between 2 parchment-lined baking sheets. Roast, rotating trays halfway through, until tender & golden, about 40 minutes

2  Transfer to a food processor (or blender) along with ¾ cup milk, thyme, and ¼ cup water.  Puree

3 Make white sauce:

melt butter over medium heat in a medium saucepan, then whisk in flour & cook, whisking constantly til tan, about 5 minutes. Slowly whisk in remaining 5 cups milk & cook, until thickened, about 10 minutes. Season with 2 tsp salt & ¼ tsp pepper.

4 Spread about ½ cup white sauce evenly across bottom of a 9x13” baking dish. Top with 3 noodles. Dollop 1 cup squash over noodles, using back of spoon to spread evenly. Repeat the noodle, squash, sauce layers 3 more times.

5   Arrange mozzarella slices on top and season with pepper.  Cover with foil; bake for 50 minutes. Then increase heat to 475, remove foil, and bake until mozzarella is golden in spots, about 5-10 more minutes. Let stand at least 15 minutes before serving.

~Recipe from Carolyn A.