Source: Williams Sonoma
- 1 Tbs. olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- Salt and freshly ground pepper, to taste
- 1 lb. mild Italian sausage, casings removed
- 4 Tbs. (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup grated Parmigiano-Reggiano cheese
- 1/4 cup plus 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. minced fresh sage
- 9 dried lasagna noodles, cooked al dente
- 3 lb. butternut squash, neck portion only, peeled and
- sliced into wide, thin sheets
In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic, salt and pepper and cook for 30 seconds. Transfer to a bowl.
In the fry pan over medium-high heat, cook the sausage, breaking it into small pieces, until browned and cooked through, about 8 minutes. Drain the sausage on paper towels, then add to the onion mixture.
In the fry pan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook until thickened, 8 to 10 minutes. Transfer to a separate bowl. Stir in 3/4 cup of the cheese, the 1/4 cup parsley, the sage, salt and pepper.
To assemble the lasagna, spread 1/3 cup sauce on the bottom of the fry pan and top with a single layer of 3 noodles. Top with 1/3 cup sauce, 1/3 cup sausage and a layer of squash slices. Repeat the layering of sauce, sausage and squash 5 more times, replacing the squash layer with a layer of noodles after every 2 layers of squash. Top with the remaining sauce and the 1/4 cup cheese.
Transfer the pan to the oven and bake until the lasagna is browned and bubbly, about 45 minutes. Sprinkle with the 1 Tbs. parsley. Let the lasagna stand for 15 minutes before slicing. Serves 8 to 10.