Rigatoni With Butternut Squash Brussels Sprouts And Bacon Food

BUTTERNUT SQUASH AND BACON LASAGNA

Butternut Squash and Bacon Lasagna image

Italian Fontina is a comforting and pungent melting cheese. It's buttery flavor pairs well with the layers of butternut squash and bacon in this rich and creamy lasagna.

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 tablespoon unsalted butter, at room temperature
1 tablespoon all-purpose flour
6 slices thick-cut bacon, diced
1 small onion, chopped
3 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage
3/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground pepper
2 1/2 cups whole milk
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/2 pound fresh mozzarella cheese, shredded
1/2 pound fontina cheese, shredded
21 sheets no-boil lasagna noodles (from two 1-pound boxes)
2 butternut squashes, peeled, halved, seeded and sliced 1/4 inch thick
1/4 cup breadcrumbs

Steps:

Preheat the oven to 375 ̊ F. Stir the butter and flour in a small bowl to make a paste. Cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the skillet.
Add the onion to the skillet and cook until softened, about 4 minutes. Add the garlic, parsley, sage and Italian seasoning and cook until the garlic is softened, about 1 minute. Season with 1 teaspoon each salt and pepper. Stir in the milk and heavy cream; bring to a simmer. Whisk in the butter-flour paste and cook until thickened, about 6 minutes. Remove from the heat; stir in 1/2 cup Parmesan and the bacon.
Combine the mozzarella and fontina in a bowl. Spread 1/2 cup of the cream sauce on the bottom of a 9-by-13-inch baking dish; top with 3 lasagna noodles. Top with a layer of butternut squash slices, overlapping them, then 1/2 cup more sauce and 1/3 cup mozzarella-fontina mixture. Repeat the layering 5 more times (noodles, squash, sauce, cheese), using up all the squash. Top with the remaining 3 noodles, then the remaining sauce and mozzarella-fontina mixture. Cover with foil and bake until the squash is tender, 35 to 40 minutes.
Mix the breadcrumbs and remaining 1/4 cup Parmesan; sprinkle over the lasagna. Bake, uncovered, until golden, 15 minutes. Let sit 10 minutes before serving.

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