Ahh....the food of Fall!

This sounds fantastic...I can't wait to try it with the squash in my garden!



Butternut Squash Lasagna

1 T olive oil
1 (1 1/2 -2 pound) butternut squash, peeled, seeded and cut into 1" cubes
salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/3 cup unbleached, all purpose flour
4 cups whole milk (preferably raw)
pinch of nutmeg
12 no-boil lasagna noodles (I'd probably use organic, Jerusalem artichoke)
2 1/2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese, grated

Heat oil in a heavy, large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet, cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash puree' to taste with more salt and pepper.
Melt the butter in a medium-size saucepan over medium heat. Add flour and whisk for 1 min. Gradually whisk in the milk. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 min. Add the nutmeg. Season the sauce with salt and pepper to taste.
Preheat the oven to 375 degrees. Lightly butter a 13x9x2 inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Cover the bottom of pan with one layer of lasagna noodles. Spread half of the squash puree' over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.
Tightly cover the baking dish with foil and bake for 40 minutes. Remove cover, sprinkle with remaining mozzarella and Parmesan cheeses over the lasagna and coninue baking until the sauce bubbles and the top is golden, about 15 min. longer. Let the lasagna stand for 15 min. before serving. Serves 8.