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
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.
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