Squash Puree Ingredients
4.5 lbs raw Acorn Squash, 750 grams cooked and weighed without the skin
2 tsp garlic powder
1/2 tsp chile flakes
1/2 tsp salt
1/8 or 1/4 tsp dried sage, depending on your taste
Bechamel Sauce Ingredients
113 grams butter
1/2 cup Red Fife flour
2 cups cream
1 cup broth
1 tsp garlic powder
1/4 tsp salt
Sausage Filling Ingredients
2 packages Italian sausages, casings removed
300 grams yellow onion
45 grams garlic
2 tsp salt
1/2 tsp chile flakes
2 tbsp olive oil
Other Ingredients
18 lasagna noodles
350 grams cheese like Asiago, cheddar, or mozzarella or a mix of cheeses
Dried oregano, dried basil, dried rosemary
Serves 5-6
Instructions
Preheat the oven to 400 f. Cut the acorn squash in half, scoop out the seeds, and cut each section in half again. Coat evenly in olive oil and then place in the oven. Bake until tender enough to mash, about 45 minutes.
Grate the cheese, then set aside.
Layer the lasagna noodles so they are overlapping in a casserole dish. Cover with hot tap water and let soak while you are prepping the rest of the lasagna, about 30 minutes. Make sure they aren't layered directly on top of each other to prevent them sticking together.
Preheat a large skillet to cook the sausage in. Once hot, add 2 tbsp olive oil. Then add the sausage (casings removed) and cook until browned.
Meanwhile, dice the onions and garlic. Add the onions to the sausage, cook for a few minutes, then add the garlic, salt and chile flakes. Cook until the onions are soft and translucent, then remove from heat.
Prepare the bechamel sauce by measuring out the cream and broth. Add the garlic powder and salt and whisk together well.
Preheat a pot over medium-low heat. Add the butter. Once melted, add the flour. Using a whisk, stir frequently until bubbling.
Start adding the cream mixture to the flour a little at a time. Whisk well, then once the sauce starts to thicken, add a little more cream. Continue with this process until all of the cream has been added.
Continue cooking and whisking the sauce until it has thickened. It should be so thick that when you whisk it, you can start to see the bottom of the pot. Remove from the heat.
Prepare the squash purée once the squash has cooked. Add the squash, garlic powder, chile flakes, sage, and salt to the bowl of a food processor. Start with 1/8 tsp sage, process until smooth, and then taste. Increase sage if desired.
Make sure the oven is still preheated to 400 f and start assembling the lasagna in a 9x 13" casserole dish.
The bechamel sauce will be divided into 3 portions. Spread the first portion evenly over the bottom of the pan.
Remove each lasagna noodle from the water as you need it. Let the water drip off, then place the first layer of noodles on top of the sauce. Use 6 noodles per layer, letting them overlap each other slightly.
The Squash purée will be divided into 2 layers. Spread the first layer evenly over the noodles.
The sausage filling will be divided into 2 layers. Spread the first portion on top of the squash layer.
The cheese will be divided into 2 layers. Spread the first portion on top of the sausage.
Add the second layer of noodles.
Add the second layer of bechamel.
Add the final layer of squash.
Add the final layer of sausage.
Add the final layer of noodles.
Add the final layer of bechamel.
Add the final layer of cheese.
Sprinkle a small amount of dried basil, dried oregano, and dried rosemary on top of the cheese.
Place the casserole dish on a sheet pan to catch drips, then bake on the top rack of the oven for about 25 minutes, or until the cheese is golden brown.
Let cool for 10 minutes, then serve.
