Prep time: approximately 1 ½ hours
Serves 5 people
1 butternut squash (3-4 lb)
1 quart of milk
2 small bags of dried porcini mushrooms
2 cups of flour
¾ cup of olive oil
1 package of Lasagna pasta (green or white)
1 canister of dried parmesan cheese
¼ cup of vinegar
3 large cloves of garlic, unpeeled
In a sauce pan, bring milk to a boil and remove from heat.
Add the ¾ cup of olive oil to a bowl and gradually stir in the flour. This is a roux.
Gradually whisk the roux into the hot milk and return to the burner. Cook the sauce over low heat for about 10 minutes, stirring constantly.
The sauce should be very thick.
Remove from heat.
Preheat the oven to 500ºF.
Peel and cut the squash in half. Remove seeds.
Cut the squash into ½ inch thick slices. The pieces should be large because you will use them to layer the lasagna.
Generously oil a baking pan and season with salt and pepper.
Spread the squash slices in the oiled baking pan. Season the top side of the squash with salt and pepper.
Turn the slices so that the oiled side is now facing up.
Crush the unpeeled garlic cloves and place in baking pan with the squash.
Roast the pumpkin in the oven for 10-15 minutes or until cooked through.
Remove from oven and let cool. Sprinkle with vinegar.
Grease the lasagna pan with butter or olive oil.
Thin layer of sauce – pasta – sauce – squash – sauce – porcini – pasta – sauce-squash-sauce-porcini-pasta-sauce.
Top off the lasagna with parmesan cheese and drizzle with olive oil.
Bake at 375ºF approximately 35-40 minutes until the pasta is cooked and the parmesan is golden brown.
Remove from the oven and let the lasagna stand for about 10 minutes before serving.
Serve the lasagna with salad.