FILLING (11×15 pan):
Onions (2 large)
Garlic (8 cloves)
Butternut Squash (1 large, peeled and cut into ¾ in. cubes)
Mushrooms (sliced)
Sage (large bunch, chopped fine)
Nutmeg (1 tsp or more)
Pepper (to taste)
Salt (to taste)
Parsley (Optional)
Chili flakes (Optional)
Lasagna noodles (oven-ready)
Parmesan/Hard Cheese (2 cups grated)
Mozzarella/Cheddar/Soft Cheese (4 cups grated)
SAUCE:
Butter (½ cup)
Flour (1/3 cup)
Milk (5 cups)
Chili Powder (Optional)
Nutmeg (to taste)
Salt (to taste)
FILLING: First caramelize the onions in butter or olive oil, then add the mushrooms and cook until tender. Add salt, pepper, parsley, sage, nutmeg, chili flakes, garlic cloves and squash. Sauté until squash is tender and edible.
SAUCE: Melt butter in a saucepan, then add flour and whisk until a wet paste forms and cook over low heat for 2 minutes. Add milk and whisk; simmer for 15-20 minutes, stirring occasionally. Add pepper, chili powder and nutmeg. If the sauce hasn’t thickened enough, add a tablespoon or two of flour and make a paste of it with a small amount of cold milk, working out all lumps, and gradually add a little more milk to dissolve it and then add it to the sauce. Take care not to burn the milk. Sauce will thicken as it cools.
ASSEMBLY: Lay down a base layer of sauce into your lasagna dish. Then stack up the layers as follows: noodles +filling + cheese+ sauce + noodles + filling + cheese+ sauce+ noodles, etc. Cover the top layer with your final sheet of noodles, and add a generous helping of sauce and cheese to the top. Garnish with paprika. Bake at 400 F for 30-45 minutes, until the noodles are cooked and the top is browned.
