Butternut Squash and Hazelnut Lasagna

Turn up the heat

Let’s cook.

1. Cook the onion in 3 tablespoons butter over medium heat until softened. Add the squash, 1 teaspoon garlic, 1 teaspoon salt, and ¼ teaspoon white pepper. Cook for about 15 minutes, until the squash is tender but still firm. Stir in the parsley, sage, and hazelnuts, then set aside to cool.
2. Melt 3 tablespoons butter in a saucepan. Add the remaining garlic and cook for about 1 minute. Stir in the flour and cook for 2 to 3 minutes.
3. Slowly whisk in the milk. Add the bay leaf, remaining salt, and remaining white pepper. Bring to a boil while stirring constantly, then simmer until thickened. Remove the bay leaf.
4. Heat the oven to 425°F. Spread a little sauce in a 9 by 13 inch baking dish. Add layers of lasagna sheets, squash filling, sauce, mozzarella, and Parmigiano Reggiano. Repeat to make three layers, finishing with cheese.
5. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 to 15 minutes, until golden and bubbling. Rest for 15 to 20 minutes before slicing.