Makes one, 13 x 9 lasagna
1 medium butternut squash (2 lb), peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
Extra virgin olive oil
¼ cup unsalted butter
¼ cup all-purpose flour
3½ cups whole milk
Pinch of freshly grated nutmeg
1 cup fresh basil leaves
Two Egg Pasta (one recipe)
2½ cups fresh mozzarella, grated
1/3 cup grated Parmigiano Reggiano
Preheat oven to 425°.
Place the squash on a sheet pan, toss with salt and pepper then drizzle with olive oil. Spread out in one layer. Roast for 25 to 35 minutes, until very tender and starting to brown and caramelize. Set aside.
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. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375°.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread ¼ cup of the besciamella over the prepared baking dish. Place one pasta sheet over the sauce allowing the sides to drape over the edge of the pan. Spread another ¼ cup of besciamella over the pasta. Arrange several large basil leaves over the top, followed by a handful of squash cubes. Sprinkle with ½ cup of mozzarella cheese. Repeat layering until you reach the top of the pan. Fold the pasta sheets over the top. Finish with the remaining besciamella, mozzarella and Parm cheeses.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Remove the foil and continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer.
Let the lasagna stand for 15 minutes before serving.