Squash and Hazelnut Lasagna - Sue Horwitz

Ingredients
For squash filling:
1 large onion chopped
1 hot pepper minced (optional)
3.5 lbs butternut squash, partly cooked, peeled, and cut into small cubes
2 cloves minced garlic
2 T chopped parsley
2 T chopped fresh sage
1 c. hazelnuts, roasted, skins rubbed off, then coarsely chopped

For sauce:
2 cloves garlic minced
3 T unsalted butter
5 T flour (whole wheat is best but can use white)
5 cups milk (can use some or all unsweetened soy milk)
1 bay leaf

Misc:
1/2 lb mozzarella grated
1 c. finely grated parmesan cheese
no-boil lasagna noodles

Directions
MAKE FILLING:
Cook hot pepper and onion in butter or oil until golden.
Add squash, garlic, salt & pepper to taste.
Cook, stirring occasionally, until squash is tender (may need to
add some water to keep it from sticking).
Remove from heat and stir in sage, parsley, nuts.

MAKE SAUCE:
Cook garlic in butter 1 minute.
Whisk in flour and cook, whisking, 5 mins.
Add milk in a stream, whisking.  (I like to heat the milk first)
Add bay leaf.
Bring to boil, whisking constantly.
Lower heat, simmer 10 mins whisking often.
Add salt and pepper to taste.
Remove bay leaf.

ASSEMBLE:
Preheat oven to 425.
Toss cheeses together.
Butter or oil a 13x9x2 inch baking dish.
Put 1/2 cup sauce in bottom.
Add pasta sheets (w/o overlap) then 1/2 of remaining sauce, then 1/2 of
filling, then 1/2 of cheese.  Repeat to form 2 layers.  (Or do 3 layers
if you have enough room and enough filling.)

Cover with foil.
Bake 30 mins.
Remove foil.
Bake 10-15 mins more until golden and bubbling.
Let stand 15 mins before serving.


Comments

Makes 6-8 servings (I think it's more like 10-12)