A delicious lasagna recipe that is easier than it looks. It makes a giant lasagna, so be prepared for a party when you make this one.
2 cans Farmer's Market Butternut Squash
2 cans Farmer's Market Pumpkin
2 bags Stahlbush Island Farms Cut Spinach
3-4 cloves garlic
6 tablespoons butter
10 to 12 fresh sage leaves, torn
1/2 cup chicken stock
3 tablespoons all-purpose flour
3 cups milk
2 cups fresh ricotta
2 cups freshly grated Parmigiano-Reggiano
1 box no-boil flat lasagna
12 ounces mozarella cheese
Salt and Pepper to taste
Preheat the oven to 375 degrees F.
Melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and garlic and stir. Add the butternut squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. Remove from the heat.
Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg. Soak the lasagna sheets in water for 5 minutes.
Pour about half the sauce layer into the bottom of a 9 by 11-inch baking dish.
Add a layer of lasagna sheets
Top with half the pumpkin layer
Make another layer of lasagna sheets
Top with all of the ricotta layer, butternut squash layer and frozen spinach.
Sprinkle mozarella over spinach
Add another layer of lasagna sheets
Top with the remaining pumpkin layer
One more layer of lasagna sheets
Finish with the remaining sauce and sprinkle with the remaining Mozarella
Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve.