Advocate-tested recipe

Butternut Squash Lasagna With Blue Cheese and Mozzarella

Serves 6. Recipe is from Helana Brigman.

5 cups butternut squash, peeled, seeded and cubed into 1-inch pieces

1 yellow onion, chopped

1 tbl. olive oil

Salt and pepper, to taste

Ricotta Sauce (see below)

10 ozs. lasagna noodles (about 10 or 11 strips)

Blue Cheese Sauce (see below)

3/4 cup shredded mozzarella

Salt and pepper, to taste

2 tbls. fresh basil, chopped (can substitute 1 tbl. dried basil)

2 tbls. fresh sage, chopped (can substitute 1 tsp. dried sage)

Ricotta Sauce

1 cup ricotta (whole is best, not low-fat or skim)

1 egg

1 tsp. salt

1 tsp. pepper

Blue Cheese Sauce

2 tbls. salted butter

1 tbl. whole-wheat flour

1 tbl. all-purpose flour

11/2 cups milk (skim works fine)

1 cup blue cheese

1. Preheat oven to 375 F. Toss butternut squash and onion with olive oil, salt and pepper. Spread across a lined baking sheet (I prefer using a Silpat mat) and roast for 30 minutes, flipping occasionally, or until squash is tender when pierced with a fork.

2. Prepare Ricotta Sauce: Mix ricotta with egg, salt and pepper. Reserve for assembling lasagna.

3. Meanwhile, cook lasagna according to package instructions. Remove from heat and strain, keeping moist until ready for use.

4. Prepare Blue Cheese Sauce: Melt butter in a nonstick, medium-sized saucepan over medium heat. Whisk in both wheat and all-purpose flours and cook for 1 minute to give the flour a nutty flavor. Slowly whisk in milk, stirring occasionally until mixture thickens. Remove from heat and stir in blue cheese.

5. Grease a somewhat deep, 4- to 5-quart casserole dish (about 91/2 inches by 121/2 inches) with nonstick spray and scoop several tablespoons of both the Blue Cheese Sauce and Ricotta Sauce over the bottom of pan. Lay several lasagna noodles flat across the surface, trimming overhanging pasta. Spoon more Blue Cheese Sauce over the lasagna. Add half of butternut squash-onion mixture and dress in half of remaining Ricotta Sauce. Assemble next layer in the same order: noodles, Blue Cheese Sauce, the rest of the butternut squash, Ricotta Sauce and the last of the lasagna. On the top layer, cover with any leftover cheeses and sprinkle all over with mozzarella, salt, pepper, basil and sage.

6. Bake for 25-30 minutes, or until top of lasagna is golden and bubbly. Remove from oven and rest for 5 minutes before serving.