Winter Squash Lasagna with Brown Butter Béchamel
Looking for a delicious vegetarian lasagna? This Winter Squash Lasagna with Brown Butter Béchamel Recipe from GoodHousekeeping.com is the best.
Ingredients
Instructions
- 1
Preheat oven to 450 degrees F. In large bowl, toss squash slices with oil, cinnamon, nutmeg and 1/4 teaspoon salt; arrange squash in single layers on 2 large rimmed baking sheets. Roast 40 minutes or until tender, switching racks halfway through. Reset oven temperature to 375 degrees F.
Timer: 40m - 2
Meanwhile, in 4-quart saucepan, heat butter on medium 6 to 8 minutes or until browned and fragrant, swirling often. Stir in flour. Reduce heat to medium-low. Cook 1 minute, stirring. Gradually whisk in milk until smooth. Add garlic and chopped sage. Heat to boiling on high, stirring constantly. Reduce heat; simmer 5 minutes or until thickened, stirring. Stir in pecorino and 3/4 teaspoon salt. Remove from heat.
Timer: 8m - 3
On bottom of greased 3-quart baking dish, arrange 3 or 4 noodles in single layer, breaking to fit if necessary; top with 1/3 of squash. Spread 1/3 of cream sauce over squash, then top with 1/3 of mozzarella. Repeat layering twice. Cover tightly with foil. Bake 50 minutes. Remove foil. Bake, uncovered,10 to 20 minutes or until top is golden and pasta is tender. Broil on High 2 minutes or until top is deep golden brown. Let stand at least 10 minutes before serving. Garnish with hazelnuts and sage leaves.
Timer: 50m