Ingredients
- 6 each fresh pasta sheets (or 12 cooked dry lasagna noodles)
- 2 cup smashed acorn squash (from 2 squashes halved, seeded and roasted at 350 degrees f for 30 minutes)
- 1 cup each butternut squash, peeled, seeded and sliced thin, 1/4 inch
- 2 cup truffled ricotta (2 cups ricotta mixed well with 1 tablespoon truffle oil)
- 4 cup sage béchamel (recipe to follow)
- 1 cup parmesan (grated)
- 6 each fresh pasta sheets (or 12 cooked dry lasagna noodles)
- 2 cup smashed acorn squash (from 2 squashes halved, seeded and roasted at 350 degrees f for 30 minutes)
- 1 cup each butternut squash, peeled, seeded and sliced thin, 1/4 inch
- 2 cup truffled ricotta (2 cups ricotta mixed well with 1 tablespoon truffle oil)
- 4 cup sage béchamel (recipe to follow)
- 1 cup parmesan (grated)
- 2 tablespoon butter
- 2 tablespoon flour
- 4 cup milk
- 1 cup each large sprig of sage
Preparation
Baking Directions:
For the lasagna: Assemble the lasagna in a 9 x 13 inch pan by layering first 1 thin layer of béchamel, pasta sheets, thin layer of acorn squash puree, layer of butternut squash, and ricotta cheese, and sprinkle of parmesan.
Keep layering all ingredients until ½ inch of top of pan.
Bake covered at 350 degrees F for 1 hour and 15 minutes.
Uncover and cool for 10 minutes before slicing into portions.
For sage béchamel: In a large sauce pan, melt butter and add the flour.
Cook gently for about five minutes, stirring constantly until the roux smells nutty.
Whisk in the cold milk, add sage and bring to a boil.
Reduce to a low simmer and cook, whisking often for 20 minutes.
Strain out the sage and season to taste with salt and pepper.
