Name: Butternut Squash and Sage Lasagna
Prep time: 30 min
Cook time: 1 h
Yield: 1 large lasagna
Ingredients: 1 package lasagna pasta, fresh or dry; 3 cups butternut squash, cut into 1 inch squares; 9 tablespoons olive oil, plus additional to oil gratin pan(s); 1 large shallot, minced; 1 tablespoon fresh chopped sage, plus a small handful of leaves for frying; 1 teaspoon sea salt; ¼ teaspoon nutmeg; 2 tablespoons all-purpose flour; 1 tablespoon white or yellow miso paste; 2 cups Forager Project® Unsweetened Coconut Cashew Oat milk; 1 teaspoon ground black pepper; ½ teaspoon chili flakes; ½ teaspoon sea salt; Fresh parsley for garnish

There is nothing like a warm slice of lasagna on a wintery night, especially when it’s made with butternut squash and sage; this dish is the epitome of cozy comfort food. This lasagna has a nice crisp layer of pasta on top, a great contrast to the creamy butternut squash filling.

Prep Time: 30 minutes

Cook Time: 1 hour

Serving Size: 1 large lasagna

Ingredients

1 package lasagna pasta, fresh or dry
3 cups butternut squash, cut into 1 inch squares
9 tablespoons olive oil, plus additional to oil gratin pan
1 large shallot, minced
1 tablespoon fresh chopped sage, plus a small handful of leaves for frying
1 teaspoon sea salt
¼ teaspoon nutmeg
2 tablespoons all-purpose flour
1 tablespoon white or yellow miso paste
2 cups Forager Project® Unsweetened Coconut Cashew Oat milk
1 teaspoon ground black pepper
½ teaspoon chili flakes
½ teaspoon sea salt
Fresh parsley for garnish

Prep

Preheat the oven to 400°F and prepare your lasagna noodles according to the package instructions.

Pour the 3 cups of cubed butternut squash in a bowl and toss with 2 tablespoons olive oil until evenly coated. Roast in the oven for 20-25 minutes, rotating sheet pan halfway through.

Meanwhile, sauté the shallot in 2 tablespoons of olive oil until translucent. Add a tablespoon of chopped sage, 1 teaspoon of salt, and ¼ teaspoon nutmeg and cook for one minute. Transfer to a blender or food processor and add cooked butternut squash. Blend until smooth and set aside.

To make the béchamel, whisk together flour and 3 tablespoons of olive oil in a small pot over low-medium heat. Then add in the miso, Cashew Coconut Oat milk, black pepper, and chili flakes, whisking the entire time to avoid lumps. Continue to cook on low-medium heat until the mixture thickens to the consistency of thick cream and turns golden, about five minutes.

To build the lasagna, generously oil 1 large gratin dish. Lay down the first layer of lasagna and spread with a thick layer of butternut squash filling. Place your second layer of noodles on top and spread with béchamel. Repeat this sequence, one more time (to form 4 layers of lasagna) ending with béchamel on top.

Cover with foil and bake for 35 minutes, uncover and bake an additional 15 minutes to get a crisp top layer. Remove from oven and let cool 10 minutes before slicing.

While the lasagna is cooling, heat 2 tablespoons of olive oil in a small saucepan on medium heat. Add a small handful of fresh sage leaves and fry until crisp, about 3 minutes. Garnish with fried sage leaves and freshly chopped parsley.