roux logo
Winter Squash Lasagna with Smoked Scamorza and Sage
recipe
/
New York
Winter Squash Lasagna with Smoked Scamorza and Sage
Jill Fergus
Jill Fergus
0 collects
0 forks
0 stacks
$1.00
A rich and decadent lasagna made with winter squash, smoked scamorza and/or mozzarella, and buttered sage. Perfect for making use of winter squash, this recipe involves making your own pasta, roasting squash, and creating a béchamel sauce, ending with a delicious and memorable meal.
RecipeForksStacksMore

You Need

9x13 lasagna pan
1:55
  • 1 1/2 lbs fresh pasta sheets
  • 1 1/2 lbs cheese (smoked scamorza and mozzarella)
  • Handful of sage leaves, stems removed, each smudged with room temp butter
  • 4 Tbs unsalted butter
  • 2 Tbs olive oil
  • 1+ large winter squash, cut into evenly sized pieces
  • Béchamel sauce
  • About 4 oz grated Parmesan
  • Calabrian Chilies to taste for topping

  • Pasta Dough

    • 700 grams “00” flour
    • 7 xl eggs

  • Béchamel Sauce

    • 4 cups whole milk
    • 2 Tbs butter
    • 1/4 cup flour
    • 1/4 tsp fresh grated nutmeg
    • Salt and pepper to taste

    • How To

      Homemade Pasta Dough

      1. Pile flour high on a clean work surface and create a well in the center. Add eggs to the well, and using a fork, break yolks and gently beat the eggs. Slowly allow the flour to incorporate.
      2. Knead the mixture until you have a smooth ball of dough. Cover with a glass bowl or wrap tightly and set aside for at least 30 minutes.
      3. Cut dough into roughly 4 equal segments, keeping unused segments covered. Roll through a pasta machine starting from the widest setting. Fold pasta and repeat, making the setting thinner with each pass.
      4. Lay finished sheets on damp tea towels. Before assembling, dunk in salted boiling water and return to damp tea towels.

      Roasting Squash

      1. Preheat oven to 350F and line a baking sheet with parchment. Toss cut squash with olive oil, salt, and pepper. Bake for about 45 minutes or until well caramelized. Set aside.

      Béchamel Sauce Preparation

      1. Bring the milk to a simmer in a small saucepan or microwave and set aside.
      2. In a medium saucepan, melt butter over low medium heat. Add flour and whisk to form a paste. When it turns deep golden, pour hot milk in a steady stream, whisking constantly.
      3. Keep whisking until thickened. Grate in nutmeg, season with salt and pepper, and set aside. If too thick, add more milk a splash at a time.

      Assembly and Baking

      1. Brush a thin layer of olive oil in the bottom of the lasagna pan. Begin layering starting with béchamel. Add squash with a little squish and finish with cheese and sage leaves.
      2. Preheat oven to 350F. Place the prepared lasagna pan on a baking sheet.
      3. Bake for about 40 minutes until bubbly and the top has golden brown edges. Top with desired amount of Calabrian chili peppers and allow to rest for 10 minutes before serving.