Yes, lasagna seems more trattoria than Plymouth Rock, but packed with butternut squash, walnuts, and sage, this white lasagna is perfectly Thanksgiving-ish.
- 1 large butternut squash, peeled, seeded, and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon sea salt
- 3/4 cup toasted walnuts
- 1 tablespoon fresh chopped sage
- 1 teaspoon minced garlic
- 2 15-ounce containers of ricotta
- 1 teaspoon salt
- 1 pinch cayenne pepper
- 8 ounces grated fresh mozzarella
- 8 ounces goat cheese
- 12 fresh pasta sheets
1. Preheat oven to 400 degrees. Toss squash in olive oil, maple syrup, and salt and roast on a baking sheet for 30 minutes, or until squash is lightly browned and tender.
2. Turn oven to 350 degrees. Remove squash, dump in a bowl and gently toss with walnuts and sage.
3. Mix ricotta with other ingredients.
4. In a buttered 13-inch by 9-inch baking dish spread 2/3 cup ricotta and cover with pasta sheets. Spread with 2/3 cup ricotta and 1/3 of filling, then sprinkle with 1/2 cup cheese. Repeat layering 2 more times. Top with remaining 3 pasta sheets, remaining ricotta, and remaining cheese.
6. Cover baking dish with foil and bake lasagna in middle of oven 30 minutes. Remove foil and bake until bubbling, 10 to 15 minutes more.
7. Let settle for 15 to 20 minutes before serving.