Ingredients
Equipment
Method
- Pre-heat your oven to 400 degrees F.
- Cut the butternut squash in half lengthwise. Place the halves on a sheet tray, flesh side up. Drizzle the flesh with olive oil and a pinch of kosher salt, rubbing to distribute.
- Cut about 1/4 to 1/2 of an inch from the top of the garlic head to expose the cloves. Drizzle with olive oil, sprinkle with salt, and wrap the head tightly in aluminum foil. Place the foil packet 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 enters the thickest part easily.
- Allow the squash and garlic to cool for 15 to 20 minutes. Scoop out the seeds from the squash halves. Squeeze the roasted garlic cloves from their skins.
- Transfer the squash flesh and roasted garlic to a 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 necessary to reach the right consistency.
- Brown the 6 tablespoons of 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, then thin out as all the milk is added.
- Bring the mixture to a simmer over medium heat. Cook for 2 more minutes while whisking until the béchamel has thickened enough to coat 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.
- Layer the lasagna: 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.
- Top with the final layer of noodles, the last 1/4 of the béchamel, and the last 1/4 of each cheese.
- Bake for 45 minutes to 1 hour, until the lasagna is bubbling and golden brown on top.
- While the lasagna bakes, heat the 2 tablespoons of butter in a large skillet. Add the sage leaves and fry them on both sides until crispy.
- Finish the lasagna by topping it with the crispy sage leaves before serving.
Notes
If you use standard store-bought lasagna noodles, you must par-cook them before assembling the lasagna. If you use oven-ready dried noodles or fresh pasta sheets, par-cooking is not necessary.