Name: Butternut Squash Lasagna
Ingredients: 1 medium-large yellow onion, diced; 2 shallots, diced; 1 butternut squash, peeled, seeded, quartered and thinly cut into ¼-½-inch half moon slices; 1 bunch Swiss or rainbow chard, cleaned and cut into thin ribbons; 2 cups whole-fat mozzarella cheese, shredded; 1 cup parmesan cheese, grated; 1 cup pecorino romano cheese, grated; 1 tablespoon rosemary sprigs, finely minced; 3 tablespoons sage leaves, finely minced; 3 tablespoons extra virgin olive oil, more if needed; ¼ cup all-purpose flour; ¼ cup unsalted butter; 3 ½ cups whole milk; ¼ teaspoon nutmeg, ground; Kosher salt to taste; Cracked black pepper to taste; 1 tablespoon parsley or carrot tops, finely minced (Optional)

Description

Serves 8-12

Ingredients

Scale

1 medium-large yellow onion, diced
2 shallots, diced
1 butternut squash, peeled, seeded, quartered and thinly cut into ¼–½-inch half moon slices
1 bunch Swiss or rainbow chard, cleaned and cut into thin ribbons
2 cups whole-fat mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 cup pecorino romano cheese, grated
1 tablespoon rosemary sprigs, finely minced
3 tablespoons sage leaves, finely minced
3 tablespoons extra virgin olive oil, more if needed
¼ cup all-purpose flour
¼ cup unsalted butter
3 ½ cups whole milk
¼ teaspoon nutmeg, ground
Kosher salt to taste
Cracked black pepper to taste
1 tablespoon parsley or carrot tops, finely minced (Optional)

Instructions

Preheat oven to 375 degrees.
In a sauté pan, heat 1 tablespoon of olive oil and lightly caramelize the onion and shallot, about 8-10 minutes. Season with salt and pepper. Transfer to a small bowl and set aside.
Mix mozzarella, parmesan and pecorino cheeses together in a bowl and set aside.
For the béchamel sauce: Heat a medium saucepan over medium heat. Add butter.
Once butter has melted, whisk in flour to incorporate and then slowly pour in milk and add nutmeg, consistently whisking. Bring mixture to a boil and then reduce heat to a simmer, whisking constantly for 5-7 minutes until the béchamel is nicely thickened and silky, not clumpy. Season with salt and pepper.
To arrange the lasagna, use a 9” x 13” glass baking dish or ceramic casserole dish to layer ingredients. Distribute approximately ½ cup sautéed onion and shallot over the bottom of the dish.
In a “fish scale” scalloped pattern, layer butternut squash slices over top.
Drizzle slices with olive oil, rosemary, and sage and season with salt and pepper.
Top squash with a handful or two of Swiss chard, followed by 1 cup or so of the shredded cheese mixture.
Pour ½ – ¾ cup of the béchamel sauce over top.
Begin again with the onions and shallots for the second layer, repeating all steps above. Ingredients should be plentiful for 4 layers.
Cover the baking dish with aluminum foil and bake for 20-25 minutes.
Remove foil and bake for an additional 20-25 minutes or until cheese is golden brown.
To serve, sprinkle parsley or carrot tops over top.