Butternut Squash and Hazelnut Lasagne

Cathy loves Butternut Squash with all kinds of pastas. She Googled Butternut Squash Lasagne and found a recipe Butternut Squash and Hazelnut Lasagne on Epicuirious.com. We made the Butternut mixture ahead of time and then assembled the lasagna when we were ready to make it, a few days latter.

We really liked this dish. The flavors and colors remind us that winter is approaching. It is a great treat to eat because of the crunchy texture of the nuts combined with the soft texture of the lasagna. We know we will make this lasagna again, perhaps we will add some bacon (my favorite seasoning). I think it will enhance it.

We used Lasagne from Rustichella d’abruzzo. It is hard to find, we bought ½ a case via Amazon. We think it is the best pasta and try to always use it.

We started with a Pear Salad. We use lettuce, blue cheese, almonds and topped with prosciutto and balsamic. It was our first pears of the season. The salad was a treat.

Epicurious.com

Butternut Squash and Hazelnut Lasagne
Yield: Makes 6 servings
Active Time: 1 1/2 hr
Total Time: 2 1/2 hr

For squash filling
1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper

For assembling lasagne
1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano (3 oz)
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)

Make filling:
Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.

Make sauce while squash cooks:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

Assemble lasagne:
Preheat oven to 425°F.
Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Cooks' note:
• Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.