Homemade Pasta For Roasted Butternut Squash Lasagna Food

BUTTERNUT SQUASH LASAGNA

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
• Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
• Position the rack in the center of the oven and preheat to 375 degrees F.
• Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
• Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ROASTED BUTTERNUT SQUASH LASAGNA

Steps:

• Make the filling: Preheat oven to 400 degrees. Drizzle squash halves with oil, and season with salt and pepper. Roast squashes, cut sides down, on a rimmed baking sheet until tender and browned, about 1 hour. Let cool. Scoop flesh from skins, and puree in a food processor until smooth.
• Melt butter in a small saucepan over medium heat. Continue to cook until browned and fragrant, about 3 minutes. Transfer to a bowl.
• Combine 3 cups squash puree, 1 cup Parmesan, 2 tablespoons plus 1 1/2 teaspoons amaretti cookies, sage, browned butter, 1 teaspoon salt, and nutmeg in a bowl. Adjust seasoning as desired with more Parmesan, amaretti cookies, sage, salt, and nutmeg.
• Make the bechamel: Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to low, and cook, whisking often, for 3 minutes (do not let flour brown).
• Meanwhile, bring milk to a gentle simmer in another small saucepan over low heat. Gradually whisk hot milk into the roux, whisking constantly to prevent lumps from forming. Season with 1/4 teaspoon salt and the nutmeg. Raise heat to medium, and bring to a boil, whisking constantly. Cook, whisking, until thickened, about 10 minutes. Reduce heat to low, and cook until the raw flour taste is gone, 5 to 10 minutes more. Season with 3/4 teaspoon salt.
• Reduce oven temperature to 375 degrees. Assemble the lasagna: Coat bottom and sides of a 9-by-13-inch baking dish with a thin layer of bechamel (about 1/2 cup). Arrange two 8-by-21-inch sheets cooked pasta on top, barely overlapping, to cover bottom and sides of dish. (Edges of pasta should hang over sides by about 2 inches.)
• Top with 3/4 cup squash filling, and sprinkle with 1 tablespoon amaretti cookies. Top with 1 sheet of pasta (fill in any gaps with pieces of another sheet if needed), trimming edges as needed so that pasta fits neatly in dish.
• Top pasta with 3/4 cup bechamel and 2 tablespoons Parmesan. Continue layering in same order (pasta, squash and amaretti, pasta, bechamel and Parmesan) until you reach the top of the dish, ending with 1 sheet of pasta (you may need to fill in gaps with pieces of another sheet; you should have 10 layers of pasta). Fold in the overhang from the first layer of pasta to create a package. Trim pasta sheets as needed to prevent too much overlap, then spread remaining bechamel over top.
• Bake, covered with parchment-lined foil, for 20 minutes. Uncover, and sprinkle with remaining Parmesan. Bake until top is browned, about 35 minutes more. Let cool slightly before serving.

HOMEMADE PASTA FOR ROASTED BUTTERNUT SQUASH LASAGNA

Steps:

• Mound flour on a large wooden cutting board or in a large mixing bowl. Make a well in the center, and add eggs. Beat flour and eggs with a fork, starting with the inner rim of the well, to incorporate. As you incorporate the eggs, keep pushing the flour up to retain the well shape (don't worry if it looks messy). Dough will come together once half the flour is incorporated.
• Knead dough using both hands, primarily using your palms. Add more flour if dough is very sticky. Once dough is formed, lift it from the board and scrape up any leftover dry bits. Lightly flour board, and continue kneading dough for 3 minutes more. (Dough should be elastic and slightly sticky.)
• Continue kneading dough for 3 minutes more, dusting board with flour if needed. (Dough should be smooth and elastic.) Wrap dough in plastic wrap, and let stand at room temperature for 20 minutes.
• Divide dough into 8 pieces. Flatten each using your palm or a rolling pin, and flour both sides of each piece; cover dough with a kitchen towel. Pass 1 piece of dough through the rollers of a pasta machine set on the widest setting, using one hand to guide it and prevent it from folding or rippling. Fold sheet of dough neatly into thirds, then pass it through the rollers again.
• Continue passing dough through widest setting, sprinkling flour on both sides of dough each time to prevent it from sticking to itself, until it is silky and smooth. Pass dough through next widest setting twice, flouring both sides of dough each time. Repeat, reducing each setting, and running dough through twice on each until you reach the thinnest setting, and transfer to a baking sheet. Cut out two 8-by-21-inch sheets and twelve 13-inch-long sheets.
• Bring a large pot of salted water to a boil. Cook 2 or 3 sheets at a time, plus any scraps, for 1 minute. Drain, and transfer to a wire rack, and let drain for a few minutes. Pat sheets dry with paper towels.

GOLDEN BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes., Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary., In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce., Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese., Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.

BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
• Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
• Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
• Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
• Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
• Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Reduce oven temperature to 375 degrees F (190 degrees C).
• Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
• Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
• Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.

HOMEMADE BUTTERNUT SQUASH LASAGNA RECIPE

Steps:

• Preheat oven to 400 degrees F. Line a sheet pan with parchment or foil. Cut butternut squash in half, lengthwise and scoop out seeds. Place cut-side-down on the prepared baking sheet and transfer to the oven. Roast until the flesh is tender, 45 minutes to 1 hour. When the butternut squash is cool enough to handle, carefully scoop flesh into a food processor fitted with steel blade attachment. Add ½ teaspoon salt and nutmeg and process until smooth.
• Meanwhile, swirl oil in the bottom of a small saucepan. Add onion ¼ teaspoon salt and ¼ teaspoon pepper and set over medium-low heat. Cover and cook, stirring often until the onion is tender and golden brown, about 15 minutes. Add water to the skillet one to two tablespoons at a time if the onions start to brown before they are soft. Remove from heat and stir in thyme.
• Stir ricotta and egg in a medium bowl.
• Stir together tomatoes, basil and the remaining ½ teaspoon salt and the remaining ¼ teaspoon pepper.
• Coat a 9×11 baking dish with cooking spray. Spread about ½ cup tomato mixture in the bottom of the baking dish. Layer on three uncooked lasagna noodles.
• Spread about half of the butternut squash mixture over the noodles. Top with about half of the onion. Dollop with half of the ricotta.
• Top with about 1 cup tomato mixture and 2/3 cup shredded cheddar.
• Repeat with another layer of three noodles, the remaining squash, the remaining onions, the remaining ricotta, 1 cup sauce and 2/3 cup cheddar. Top with the remaining three noodles and the remaining tomato mixture, spreading out to moisten the noodles. Do not add cheese to the top or it will stick to the foil.
• Cover with foil. Bake (at 400 degrees) until the lasagna is steaming hot, about 45 minutes if placed directly in the oven from prep or 60 minutes if made ahead and refrigerated.
• Remove foil, top with the remaining 2/3 cup cheddar and 3 tablespoons Parmesan and continue baking, uncovered, until the lasagna is bubbling and the cheese is melted, 7 to 10 minutes longer. Let sit 10 to 15 minutes before slicing and serving.

VEGGIE BUTTERNUT SQUASH LASAGNA

Steps:

• Prepare a butternut squash puree using a food processor and roasted or boiled butternut squash.
• Pour your butternut puree into a large mixing bowl.
• Mix in ricotta cheese, milk, salt, and nutmeg until you have a deliciously creamy texture and taste.
• Place spinach, ricotta cheese, mozzarella cheese, minced garlic, and salt and pepper into a large mixing bowl.
• Mix all of the ingredients together thoroughly.
• Add more cheese, or salt and pepper to taste.
• Start your vegetarian lasagna recipe by preheating your oven to 375 °F.
• Prepare your homemade or dried pasta. Boil the pasta sheets in water on the stovetop, and then rinse them thoroughly in cold water before leaving them to drain on the side.
• Prepare your butternut and spinach fillings (see further instructions below), and then prepare a 9 x 13-inch casserole or baking dish for the lasagna.
• Apply a light layer of oil to the bottom and sides of the baking dish. Evenly spread the first layer of butternut squash filling in the bottom. Add a light layer of mozzarella cheese and a layer of cooked pasta sheets.
• Evenly spread a thick layer of spinach filling over the first layer of pasta sheets, followed by a light layer of mozzarella cheese, and then the second layer of pasta sheets.
• Add another layer of butternut squash filling and another light layer of mozzarella cheese. Add one more layer of cooked pasta sheets.
• Add the rest of your spinach filling in an even layer, top with more mozzarella cheese, and then add one last layer of cooked pasta sheets.
• Layer on the remaining butternut squash and any leftover spinach filling, then cover the top layer with mozzarella cheese, parmesan cheese, and finish it off with Italian herbs, paprika, and basil for seasoning!
• Place your assembled lasagna in the oven to bake for at least 30 min. Keep the dish covered in tin foil.
• After 30 min, remove the covering and allow the vegetarian lasagna to bake for a further 10 min until the cheese on top is crispy, golden-brown!
• Remove from the oven, leave to stand for 10 min, and then serve up to your hungry family and friends!

VEGAN BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat oven to 375˚F.
• Peel squash and dice into 1-inch cubes. Toss with olive oil and diced onion. In a small bowl, stir together the Italian seasoning, 1 tsp salt, sage, and pepper. Toss well with squash mixture. Transfer to parchment paper-lined baking sheet and roast for 25 minutes. After 25 minutes, stir in garlic and roast for additional 10 minutes, until squash is tender.
• Meanwhile, make the mushroom filling. Add olive oil to a large skillet over medium heat. Add onions and sauté for 5 minutes, then stir in garlic and cook for additional 2-3 minutes. Increase heat to medium high, add mushrooms and wine, cooking until wine reduces and mushrooms soften. Add in kale, salt and pepper and cook until the kale is wilted. Set aside.
• Stir together ricotta, milk, salt, Italian seasoning, garlic powder, pepper, parmesan, and mozzarella.
• Cook lasagna noodles according to package directions.
• Add squash to a high speed blender with milk, white wine vinegar, and ¼-½ tsp more of salt. Blend until smooth and creamy.
• Coat the bottom of a 9 x 13 baking dish with sauce (just enough to coat the bottom). Layer the lasagna noodles on top of the sauce. Evenly spread half of the ricotta mixture on top of the noodles, top with some sauce, and then half of the mushroom/kale mixture. Repeat (noodles, ricotta, sauce, mushrooms). Top with more noodles, sauce, and generous layer of vegan mozzarella cheese.
• Cover lasagna tightly with aluminum foil. Bake covered for 40 minutes. Uncover and bake for an additional 5-10 minutes. Remove from the oven and let cool for 20 minutes. Slice and enjoy!

ROASTED BUTTERNUT SQUASH LASAGNA WITH CANNELLINI BEANS

Steps:

• Peel and dice the butternut squash. Toss with salt, pepper, and olive oil. Place pieces on a cookie sheet covered in tinfoil with non-stick spray and roast at 400F for 40 minutes, or until squash is tender.
• About 10 minutes before the squash is done, melt the butter in a Dutch oven over medium heat. Add the onions, celery, carrots, and stir for 2 to 3 minutes. Stir in the thyme and oregano.
• Add the garlic and cook for an additional 5 minutes.
• Add the chopped roasted butternut squash and about 1/4 of the beans with their liquid. Mash this mixture together and then add the rest of the beans to the Dutch oven.
• Pour in the white wine, and add a bit of water if you think it needs to be thinner. Reduce heat to low, and simmer while you make the béchamel.
• In another pot, melt the butter for the béchamel. Over medium heat, add the flour and whisk until smooth. Stir regularly until the mixture turns golden brown, about 6 to 7 minutes.
• Heat the milk in a separate pan until it is just about to boil. Whisk the milk into the butter mixture until the sauce is smooth.
• Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg.
• To assemble: Preheat the oven to 375°F.
• Brush a 9-by-13-inch glass baking dish with melted butter.
• Layer the ingredients in this order: béchamel, pasta, butternut squash filling, and cheese. You should make 3 to 4 layers of pasta, finishing with béchamel and 1/4 cup of the mozzarella and ricotta sprinkled over the top.
• Bake in the oven for 45 minutes, until the top is golden brown and bubbling.
• Remove from the oven, allow to cool for 20 minutes, slice, and serve.

BUTTERNUT SQUASH LASAGNA RECIPE

Steps:

• Prep the squash: Peel the squashes with a vegetable peeler. Cut them in half lengthwise and scoop out the seeds. Then cut crosswise into 1/4-inch thick slices. (See How to Peel and Cut a Butternut Squash)
• Roast the squash: Preheat the oven to 450ºF. Line 2 baking sheets with parchment. Lay the slices on the baking sheet and brush with the olive oil. Sprinkle with salt and pepper. Bake for 18 to 25 minutes, or until tender.
• Steep the milk for the béchamel: In a microwave-safe measuring cup with a spout, heat the milk and sage leaves for 4 to 5 minutes in the microwave, or until it bubbles at the edges but does not boil. (Alternatively, heat in a saucepan on top of the stove.) Turn off the heat once it bubbles a little bit on the stovetop. Leave the sage leaves to steep in the milk for 20 minutes.
• the milk steeps, cook the lasagna noodles: Bring a large (6-quart) pot of salted water to a boil. Cook the noodles according to the package instructions, about 8 minutes. Hold the pot over the sink and pour off the hot water. Fill the pot of noodles with cold water, running the water until the water in the pot is cool. Cover the noodles with cold water to stop the noodles from cooking and to remove some of the starch. Lift each noodle out of the pot one by one and set it on a kitchen towel. Don't worry if the noodles stick together a bit, or if one of them tears slightly. They will be covered with other ingredients and no one will be the wiser.
• Make the béchamel: In a medium saucepan over medium heat, melt the butter for the bechamel. Whisk in the flour and cook, stirring constantly, for about 1 minute, or until the mixture is uniformly bubbly. Do not let the flour brown. Take the pan off the heat. Leaving the sage leaves in the milk for now, gradually whisk about 1 cup of the hot milk into the butter and flour, whisking until smooth. Gradually whisk in the remaining milk until smooth and return the pan to medium heat. Bring the sauce to a low boil, whisking slowly but constantly. Adjust the heat to a simmer, and whisking constantly, cook for 3 to 4 minutes longer, or until the sauce thickens enough to coat the back of a wooden spoon. Remove the pan from the heat and remove and discard the sage leaves. Stir in the Parmesan, salt and pepper. Taste and add more salt and pepper if you like.
• Make the lasagna filling: In a bowl, stir together the ricotta, egg, Parmesan, fontina, parsley, lemon zest, salt, and pepper.
• Assemble the lasagna: Decrease the oven temperature to 375ºF. Spoon about 1/4 cup of béchamel in a thin layer over the bottom of a 9x13 baking dish. Spread 4 noodles lengthwise over the sauce and cover them with 1/4 of the remaining béchamel. Spread 1/3 of the spinach leaves on top. Top with 1/3 of the squash slices. Use heaping tablespoons to dollop 1/3 of the filling on top of the squash. Repeat the layers 2 more times for a total of 3 layers in the same order: noodles, béchamel, spinach, squash and filling, finishing with a fourth layer of noodles topped with the remaining béchamel. Sprinkle with the Parmesan and fontina.
• Bake the lasagna: Bake for 50 to 60 minutes, or until golden brown and bubbly.
• Cool and serve: Let the lasagna rest and settle for 15 to 20 minutes before slicing into serving pieces. Leftovers keep, covered, in the refrigerator for at least 4 days.

LASAGNA OF ROASTED BUTTERNUT SQUASH

Steps:

• To assemble the lasagna:
• Preheat the oven to 400 degrees F.
• Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg.
• In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.
• In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside.
• Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups.
• Preheat the oven to 375 degrees F.
• Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm.
• Grind fennel with mortar and pestle. Add the cinnamon and salt and continue grinding. Or grind in spice grinder for a rough grind.

BUTTERNUT SQUASH WITH PASTA AND SAGE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 375 F. Peel and halve the squash, scoop out the seeds, and cut into 1/2- to 1-inch cubes.
• Combine the squash, onion, 1 teaspoon salt, pepper, and oil on a large rimmed sheet pan. Toss to coat. Spread evenly on the pan. Roast until tender and brown in places, turning about halfway through roasting time, 40 to 45 minutes total.
• Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions to al dente. Drain and set aside.
• In a large skillet over medium-low heat, melt the butter. Add the sage leaves and cook until the butter begins to brown and the leaves crisp. Remove the leaves with a slotted spoon to a paper-towel-lined-plate. Be careful not to burn the butter.
• Add the garlic to the skillet and continue cooking until fragrant, about 30 seconds. Remove from the heat.
• Add the pasta and toss to coat. Crumble the sage leaves over the mixture. Add the butternut squash and onions. Return to medium-low heat and continue cooking, stirring frequently, until pasta and squash are warmed through.
• Toss with 1/2 cup of shredded Parmesan cheese, adjust the seasoning with salt and pepper if needed. Serve with more Parmesan, if desired.

ROASTED BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat oven to 450°F. Spread the squash onto 1 extra-large sheet pan or 2 standard-sized sheet pans. Toss with 2 tablespoons of oil if using the large pan or 1 tablespoon each if using the smaller sheet pans. Season with salt and toss to coat. Transfer to the oven and cook for about 30 minutes, tossing halfway, until the squash is tender and beginning to turn golden.
• While squash is roasting, in a saucepan bring milk to a simmer with the rosemary and sage sprigs. Heat milk mixture over low heat for 10 minutes and pour through a sieve into a large pitcher or measuring cup.
• In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook the roux, stirring often, for about 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in the squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
• Reduce temperature to 375°F and butter a 9×13-inch baking dish. UPDATE: Because sometimes no-boil noodles do not expand as well as expected, you can quickly soak them in hot water. If you've never had trouble with your no-boil noodles, don't worry about this step. If you have, I think you'll find this step makes a difference: Bring a small pot of water to a boil or fill a teapot with water and bring it to a boil. Pour the water into a small vessel such as a 9-inch baking. When you are ready to assemble, dunk three of the sheets into the hot water and let soak. Begin the assembly:
• Pour 1 cup sauce into baking dish (sauce will not cover the bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other - use tongs to extract the noodles from the hot water. After you transfer the three noodles to the baking dish, soak three more sheets of noodles. Spread half of the remaining sauce (it's about 2 cups) over the noodles and sprinkle with 1/2 cup parmesan. Top with three more noodles; then soak the final three noodles in the hot water bath. Spread the remaining sauce mixture over the noodles and top with 1/2 cup parmesan. Top with the final layer of noodles.
• In a bowl with an electric mixer (or by hand) beat cream with salt until it holds soft peaks and spread evenly over the top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 to 20 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes before cutting and serving.

THE BEST SQUASH LASAGNA RECIPE

Steps:

• Place lasagna noodles in a 9- by 13-inch casserole dish and cover with cold water. Set aside, agitating the noodles occasionally to make sure they aren't sticking.