Béchamel Lasagna With Butternut Squash And Sausage

Description

Source: Christmas With Southern Living 2003 - Southern Living

Lasagna dresses fancy for the holidays with spicy pork sausage teamed with tender butternut squash and a silky white sauce.

Ingredients

• 1 pound hot ground pork sausage
• 3 pounds butternut squash
• 1 onion, coarsely chopped
• 2 tablespoons olive oil
• 1 1/4 teaspoons salt, divided
• 12 uncooked lasagna noodles
• 5 tablespoons butter or margarine
• 2 garlic cloves, thinly sliced
• 1/2 cup all-purpose flour
• 5 cups milk
• 1 cup finely shredded Parmesan cheese
• 1/2 teaspoon ground nutmeg
• 3 cups (12 ounces) shredded mozzarella cheese

Directions

1. Brown sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and set aside.
2. Wipe drippings from skillet with a paper towel.
3. Set aside.
4. Peel squash; cut in half lengthwise.
5. Remove seeds, and slice squash into 1/4" slices.
6. Place squash in a roasting pan.
7. Add onion, oil, and 1/4 teaspoon salt; toss well.
8. Bake, uncovered, at 425° for 25 to 30 minutes or just until squash is tender, stirring twice.
9. Remove from oven, and set aside.
10. Cook lasagna noodles according to package directions; drain.
11. Set aside.
12. Melt butter in a large skillet over medium-high heat.
13. Add garlic, and cook 30 seconds.
14. Whisk in flour until smooth.
15. Cook over low heat, 1 minute, whisking constantly.
16. Gradually whisk in milk.
17. Cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly.
18. Stir in Parmesan cheese, remaining 1 teaspoon salt, and nutmeg.
19. Spread 1 cup béchamel sauce in bottom of a greased 13" x 9" baking dish.
20. Layer with 4 noodles, half of sausage, and half of squash.
21. Top with 3/4 cup sauce, 1 cup mozzarella cheese, and 4 noodles.
22. Repeat layers with remaining ingredients, ending with sauce and mozzarella cheese.
23. Cover and bake at 375° for 20 minutes.
24. Uncover and bake 30 more minutes.
25. Let stand 10 minutes before serving.

Yield: 8 to 10 servings