Butternut Squash and Hazelnut Lasagne

Ingredients

• 1 large onion
• 1 teaspoon minced garlic
• 1 cup hazelnuts, toasted
• 1 teaspoon salt
• 1 teaspoon minced garlic
• 3 tablespoons unsalted butter
• 12 7- by 3 1/2-inch sheets no-boil lasagne
• + 12 more ingredients
• • 1 cup finely grated Parmigiano-Reggiano (3 oz)
  • 1 bay leaf (not California)
  • 3 pounds butternut squash
  • ½ pound fresh mozzarella
  • ¼ teaspoon white pepper
  • 2 tablespoons fresh flat-leaf parsley
  • 5 tablespoons all-purpose flour
  • 4 teaspoons fresh sage
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 5 cups milk
  • ¹/₈ teaspoon white pepper

Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, an...

View full recipe at Epicurious