Butternut Squash and Hazelnut Lasagne

Ingredients

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

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