SB LIFE & STYLE recipes
SAGE advice
With ingredients brought to you entirely by Bristol Farms, this sweet and savory update on an Italian favorite will have you wanting thirds.
Sage & Butternut Squash Lasagna Serves 6
INGREDIENTS
All ingredients available at Bristol Farms
1 large butternut squash, peeled and cubed 2 tablespoons olive oil 2 teaspoons honey 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon red pepper flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2/3 cup whole milk ricotta 1/2 cup, plus 1 tablespoon salted butter 5 cloves garlic, minced 2 tablespoons chopped fresh sage leaves 10 whole sage leaves 1/4 cup all-purpose flour 2 cups whole milk 1 1/3 cups fontina, freshly grated Oven-ready lasagna noodles 2 cups shredded mozzarella
DIRECTIONS
Preheat oven to 375 degrees. Grease a 9x13-inch baking dish. Set aside. On a large baking sheet, toss the squash with the olive oil, honey, salt, pepper, red pepper flakes, cinnamon, and nutmeg. Bake for 40 minutes until squash is tender. Once done, transfer to a large bowl. Add the ricotta and roughly mash together. Set aside. In a large pan over medium heat, melt the 1/2 cup butter. Add the garlic, chopped sage, and flour. Whisk together until smooth and fragrant. Slowly whisk in the milk, then the fontina, until smooth and creamy. Remove from heat. To assemble, spread a thin layer of cheese sauce in the prepared pan. Arrange three noodles over the sauce, leaving some space in-between. Spread about 1/2 cup cheese sauce on top of noodles. Evenly spread 1 cup of the butternut squash mixture on top of the sauce. Then sprinkle 1/2 cup mozzarella on top of the squash. Repeat these layers 2 times. Then, end with another layer of noodles, cheese sauce, and mozzarella. Bake for 45 minutes, until golden brown. Cover with foil during the last 15 minutes if necessary to prevent cheese from burning. Meanwhile, melt the remaining 1 tablespoon butter in a pan over medium-low heat, add the whole sage leaves and fry for 1-2 minutes on each side. Top the lasagna with the fried sage leaves and enjoy! *
38 | NOVEMBER/DECEMBER 2020
