Ingredients
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1 tablespoon olive oil
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1 yellow onion, diced
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4 garlic cloves, minced
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salt, to taste
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4 tablespoons unsalted butter (1/2 stick)
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1/4 cup all-purpose flour
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3 cups milk
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1 cup parmigiano-reggiano cheese, grated
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1/4 cup chopped fresh parsley
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1 tablespoon chopped fresh parsley (to garnish)
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1 tablespoon minced fresh sage
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9 dried lasagna noodles, cooked al dente
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3 lbs butternut squash, peeled, neck portion sliced into wide thin sheets
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fresh ground pepper, to taste
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1 lb mild Italian sausage, casings removed
Instructions
- Preheat oven to 400 degrees F.
- In a large nonstick fry pan over medium-high heat, warm oil. Cook onion 8 minutes.
- Add garlic, salt and pepper; cook 30 seconds. Transfer to bowl.
- Cook sausage, breaking it into pieces, 8 minutes. Add to onion mixture.
- In fry pan over medium heat, melt butter. Add flour; cook, stirring, 1 minute.
- Slowly stir in milk; increase heat to medium-high; cook 8-10 minutes.
- Transfer to a separate bowl. Stir in 3/4 cup cheese, 1/4 cup parsley, sage, salt and pepper.
- Spread 1/3 cup sauce on bottom of fry pan; top with single layer of three noodles. Top with 1/3 cup of sauce, 1/3 cup sausage and layer of squash slices.
- Repeat layering of sauce, sausage and squash 5 more times, replacing squash layer with noodles every other layer. Top with remaining sauce and cheese.
- Bake 45 minutes.
- Sprinkle with 1 Tb parsley. Let stand 15 minutes.