Lasagna with Golden Pappardelle and Roasted Butternut Squash
8 oz. Golden Egg Pappardelle Pasta
2 1/2 – 3 lbs. butternut squash or Sugar Pie pumpkin, peeled and seeded
2-3 Tbs. olive oil
Salt and pepper to taste
1/3 cup Parmesan cheese, grated
3 cups milk, warmed
3 Tbs. butter
3 Tbs. flour
1 cup aged Gruyere cheese, shredded
1 cup Panko bread crumbs (or more)
3 Tbs. butter
1 oz. Parmesan cheese, grated
Adjust oven racks: Put one on the very bottom of oven and another in the middle. Heat oven to 425˚. Spray a 9 x 13 baking dish with cooking spray.
1) Cut squash into ¼” slices. Line a large sheet pan with parchment. Lay the squash on the parchment in one layer and drizzle with olive oil. With your hand or pastry brush coat both sides of each piece. Season lightly with salt and pepper. Roast the squash on the bottom rack of oven until tender and starting to brown – about 15 minutes. Set aside. Reduce oven heat to 350˚.
2) While squash is roasting, cook pasta until just al dente according to cooking instructions. Drain, rinse briefly with cool water and toss lightly with olive oil to prevent sticking. Set aside.
3) Make cheese sauce: In a saucepan, melt butter over medium heat. Stir in flour with a whisk and cook for a few minutes. Slowly add warmed milk, whisking until smooth. Cook, stirring often until sauce just begins to boil, and is thickened. Remove from heat and stir in Gruyere. Season to taste with salt and pepper.
4) Assemble lasagna: Ladle a small amount of sauce in the bottom of sheet pan. Top with two layers of pasta, laying the noodles side by side. Trim to fit as necessary. Top with an even layer of squash, using about ½ of the slices. Top with about 1/3 of the sauce. Next, lay a double layer of pasta over squash. Top this layer with the rest of the squash and 1/3 of the sauce. Add a final layer of pasta then spread remaining sauce evenly over top. Sprinkle with Parmesan, or optional panko topping* if desired.
Bake at 350˚ on the middle rack of oven until browned and bubbling, approximately 25-30 minutes. Remove and let sit at room temperature a few minutes before cutting and serving. Serves 4 – 6.
Excellent as a main course with a salad and crusty bread, or as a side dish with roasted or grilled meats.
The very best Egg Pappardelle can be found at all Trader Joe’s stores. Buon appetito!
Recipe Inspired by Richard ‘Ricardo’ Goertzen