Roasted Butternut Squash, Rosemary and Garlic Lasagna
3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice
(about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagna pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: Fresh rosemary sprigs
Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer
in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and
roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary.
Heat milk mixture over low heat 10 minutes and pour through a sieve into a large
pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat,
stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.
Remove pan from heat and whisk in milk mixture in a stream until smooth. Return
pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until
thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days
ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and
cover with 3 lasagna sheets, making sure they do not touch each other. Spread
half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one
more layer in same manner, beginning and ending with pasta.
In a bowl with an electric mixer beat cream with salt until
it holds soft peaks and spread evenly over top pasta layer, making sure pasta is
completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish
tightly with foil, tenting slightly to prevent foil from touching top layer, and
bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more,
or until top is bubbling and golden. Let lasagna stand 5 minutes. Garnish each
serving with rosemary.
Yield: 6 servings as a main course or 12 as a side dish