Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs
- 1 large butternut squash (about 3 lb.), halved lengthwise and seeded
- 2 medium cloves garlic, unpeeled
- 2 sprigs fresh thyme plus 2 tsp. chopped leaves
- 2 tsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 5 Tbs. unsalted butter
- 2 sprigs fresh sage plus 1 tsp. chopped leaves
- 1-1/8 oz. (1/4 cup) all-purpose flour
- 3 cups whole milk
- 1-1/4 cups crumbled fresh goat cheese
- 1 cup finely grated Pecorino Romano
- 1/4 tsp. freshly grated nutmeg
- 1/4 cup coarse dry breadcrumbs or panko
- 1 recipe Fresh Pasta for Lasagne
- This recipe is vegetarian
- Produce
- Butternut squash (about 3 lb.), large (1)
- Garlic (2 medium cloves)
- Sage plus 1 tsp., fresh leaves (2 sprigs)
- Thyme plus 2 tsp., fresh leaves (2 sprigs)
- Cooking & Baking
- All-purpose flour (1 1/8 oz.)
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Nutmeg (1/4 tsp.)
- Olive oil, extra-virgin (2 tsp.)
- Pasta & Grains
- Recipe fresh pasta (1)
- Bread & Baked Goods
- Breadcrumbs or panko, coarse dry (1/4 cup)
- Dairy
- Butter, unsalted (5 Tbs.)
- Goat cheese, fresh (1 1/4 cups)
- Pecorino romano (1 cup)
- Whole milk (3 cups)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published October 27, 2011 (1 year ago).
26 people saved this recipe.
