This vegetarian revelation balances the meaty sweetness of butternut squash with bitter broccoli rabe and a creamy sauce. Serve it with a simple salad.
FILLING: Preheat oven to 400°. Place squash and 3 Tbsp. oil in a large bowl; season generously with salt and pepper and toss to evenly coat squash. Transfer to 2 rimmed baking sheets, spreading out in a single layer, overlapping slightly. Roast until tender but not mushy, about 15 minutes. Let cool.
Quickly blanch broccoli rabe in a large pot of boiling salted water just until it
wilts, 1-2 minutes. Drain; briefly cool under running water. Squeeze out excess water; coarsely chop and transfer to a large bowl. Season with salt, pepper, and red pepper flakes; drizzle with oil and toss to coat.
Mix mozzarella and next 5 ingredients in a large bowl; season with salt and pepper. DO AHEAD: Squash, broccoli rabe, and cheese mixture can be made 1 day ahead. Cover separately and chill.
BÉCHAMEL AND ASSEMBLY Melt butter in a
large heavy saucepan over medium heat. Add flour; stir until slightly thickened (do not allow mixture to turn brown), 2-3 minutes. Increase heat slightly; slowly whisk in 5 cups half-and-half, 'A-cupful at a time, allowing béchamel to thicken between additions (adding half-and-half gradually will help to prevent lumps from forming). Add 'A tsp. nutmeg and bay leaf.
Reduce heat to low and cook, thinning with more half-and-half if too thick, until sauce is a milk shake-like consistency, about 10 minutes longer. Season to taste with salt and pepper. Strain through a fine-mesh sieve into a medium metal bowl. Set bowl over a large saucepan of gently simmering water. Cover and keep warm.
Cook lasagna noodles in a pot of well- salted boiling water until still quite al dente, 8-9 minutes. Transfer immediately to a large bowl of ice water to cool. Drain; spread out noodles on a kitchen towel or baking sheets lined with parchment paper, placing a kitchen towel or parchment between layers.
Ladle about 1/4 cup béchamel into a 13x9x2" baking dish; spread evenly over bottom. Line dish with a single layer of noodles, cutting as needed to fit (use large scraps in subsequent layers). Layer 'A of squash over. Scatter 'A of broccoli rabe over. Dollop 'A of ricotta mixture randomly over greens. Drizzle 'A cup béchamel
evenly over ricotta mixture. Repeat process 2 more times for a total of 3 layers, finishing with a layer of noodles. Spread remaining béchamel over; top with Parmesan.
DO AHEAD: Lasagna can be assembled
1 day ahead. Cover and chill. Return to room temperature before continuing.
Preheat oven to 375°. Bake lasagna uncovered until bubbly and starting to brown, about 45 minutes. Turn oven to broil. Cook until browned and golden, 4-7 minutes. Let rest for 20-30 minutes before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (418g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 249 (50%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 118.3mg||36 %|
|Sodium 595mg||21 %|
|Potassium 557.8mg||15 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 36.8g|
|Protein 26.2g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 502
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