Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs
Photo by Scott Phillips

Ingredients

  • 1 recipe Fresh Pasta for Lasagne
  • 1 cup finely grated Pecorino Romano (2 oz.)
  • Kosher salt
  • ¼ cup coarse dry breadcrumbs or panko
  • 3 cups whole milk
  • 1 large butternut squash (about 3 lb.), halved lengthwise and seeded
  • 2 tsp. extra-virgin olive oil
  • + 8 more ingredients
    • 1-1/8 oz. (¼ cup) all-purpose flour
    • 5 Tbs. unsalted butter
    • Freshly ground black pepper
    • ¼ tsp. freshly grated nutmeg
    • 1-¼ cups crumbled fresh goat cheese (4 oz.)
    • 2 sprigs fresh sage plus 1 tsp. chopped leaves
    • 2 sprigs fresh thyme plus 2 tsp. chopped leaves
    • 2 medium cloves garlic, unpeeled

Position a rack in the center of the oven and heat the oven to 425°F. Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds o...

View full recipe at Fine Cooking

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