Butternut Squash & Mushroom Lasagna
Per your request! Keep calm and keep cooking.
A few weeks ago, on a lark, with some extra squash and mushrooms hanging around and a yearning for the coziness of an autumnal pasta dish, I made this lasagna and posted a photo on my Instagram, asking if anyone would like the recipe.
Let me tell you, anyone and everyone did. I received hundreds and hundreds of messages asking for instructions on how to make this sage- and thyme-flecked, seasonally perfect bake.
I suspect the reasons are many.
One, we are all in need of comfort right now. Regardless of who you voted for; where you live; what you do; or how tuned into the news you are, we all need comfort. And sometimes, the easiest kind of comfort is the kind you make yourself, in the kitchen.
I can only speak for myself but the meditative process of roasting the veg, mixing the cheeses, making brown butter as the base for a delicious béchamel (easier than you think!), then layering everything and baking until bubbly–it may have kept me calm for almost 24 hours, a time-release sedative with leftovers included.
Two, this recipe is damn delicious, and that’s easily discernible even through a somewhat grainy IG pic.
Three, I don’t post many recipes that don’t include an Israeli/Middle Eastern twist. This one has no sumac, no hawaiij, no harissa, no amba, just beautiful fall ingredients, Northern Italian cooking influences, and sublime results.
A few notes:
I had some frozen ricotta and mozzarella from a recipe I prepared for and didn’t end up making, and it worked super well here. The lesson is, if you have extra cheeses, freeze them! Was especially surprised at how well the ricotta held up. When I defrosted it, I drained it well and added touch of heavy cream to bind it.
You can do this with just squash, or just mushrooms (though you’ll need to double the shrooms).
If you are making this for a crowd, double the recipe and use a 9 x 13 inch baking dish or lasagna pan.
I made this with no-boil noodles because that’s what I had, and they worked well with the less saucy recipe. Don’t overbake! I find that they can go soggy if you don’t follow the package instructions for baking time, so having the squash and mushrooms well roasted helped it succeed. If you have regular boilable noodles, cook them first and stick to the times instructed here.
I am on my way back from a speaking engagement in the United States, and many people asked me what has sustained me this year. I am often at a loss for words, or fearful of cliches and often-used tropes. The answer I always return to is cooking, and I stand by that word and what it brings to my life, how it helps me, and how I think it can help you, too.
Enjoy the lasagna. Keep calm and keep cooking.
Butternut Squash & Mushroom Lasagna
Serves 6
A 2- pound butternut squash, peeled, seeded, and slices into ¼-inch rounds or pieces
5 tablespoons olive oil
15 sage leaves
2 1/2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 pound assorted mushrooms, stems removed, sliced
1 teaspoon fresh thyme leaves, plus 2 sprigs
3 tablespoons butter
4 tablespoons flour
2 3/4 cups whole milk
1/4 teaspoon freshly grated nutmeg
2 cups (5 ounces) finely grated parmigiano reggiano cheese
3/4 pound ricotta cheese
¾ pound fresh mozzarella, tiny cubes or grated on the large holes of a box grater
1 egg
1 tablespoon finely grated lemon zest
1/4 teaspoon chilli flakes
10 to 12 no-boil lasagna noodles
Arrange two racks in the top and bottom thirds of the oven; preheat to 400°F.
Arrange the squash on a large rimmed baking sheet. Drizzle with 3 tablespoons of the olive oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Turn the squash to coat, then add 10 sage leaves to the sheet.
Arrange the mushrooms on a second large rimmed baking sheet. Toss with 2 of the tablespoons of the olive oil, 1 teaspoon of the thyme and ¼ teaspoon each of the salt and pepper.
Roast the squash until tender and golden in spots and the mushrooms until they are golden and have released their liquid, 15 minutes for the mushrooms and 20 to 25 minutes for the squash. Remove to cool and raise the oven temperature to 450°F.
In a medium saucepan melt the butter over medium-high heat, swirling, occasionally, until the milk solids start to separate and toast, 2 to 3 minutes (you’ve just made brown butter). Whisk in the flour all at once until smooth and cook, whisking, until lightly golden, 2 to 3 minutes. Add the milk, 2 sprigs of thyme, 3 sage leaves, 1 teaspoon of the salt, and the nutmeg. Raise the heat to high and bring to a boil, whisking constantly. Reduce the heat to medium and continue to cook, whisking, until thickened and can coat the back of a spoon, 10 minutes. Whisk in 1 cup of the parm.
In a large bowl combine the ricotta, mozzarella, ½ cup of the parm, egg, chili flakes and remaining ¼ teaspoon pepper until incorporated.
Spread 1/2 cup of the béchamel evenly to coat the bottom of an 8 x 8 or 9 by 9 inch square baking dish. Arrange a layer of lasagna noodles on top (trim some noodles to fit with a serrated knife if you need) followed by a layer of béchamel (about 1/2 cup), half of the squash, half of the mushrooms, then half of the cheese mixture. Repeat with another layer of lasagna noodles, béchamel, squash, mushrooms and cheese. Top with a third layer of noodles on top then spread the remaining béchamel sauce across the noodles. Seal tightly with foil and bake, covered, for 15 minutes. Uncover, lower the temperature to 425°F, top with the remaining ¾ cup parm and bake until bubbly and golden, 15 minutes. Let rest for 10 minutes, then cut into pieces.