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Lasagna with butternut squash and white bolognese sauce

Butternut squash lasagna with white ragu'

A golden Italian lasagna featuring rich pork ragù bianco ( white Bolognese sauce) and sweet butternut squash béchamel: your ultimate fall comfort dish.
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Prep Time: 1 hour 30 minutes
Cook Time: 3 hours 15 minutes
Resting time: 30 minutes
Total Time: 5 hours 15 minutes
Course: Main Course, Pasta
Cuisine: Italian
Keyword: Bechamel, Butternut squash lasagna, Fall recipe, Homemade Pasta, Lasagna, Parmesan, Ragu', tomato-free lasagna, White Bolognese Sauce, White ragu'
Difficulty: Moderate
Servings: 8 people
Calories: 1060kcal

Ingredients

FOR THE BUTTERNUT SQUASH BECHAMEL SAUCE

  • 3 lb butternut squash halved and seeds removed
  • 1 tbsp olive oil extra virgin
  • 1 tsp nutmeg
  • 3 cloves garlic sliced
  • 6 leaves sage
  • 20 fl oz milk whole
  • 4 tbsp butter
  • ⅓ cup flour
  • 1 tsp nutmeg

FOR THE RAGU BIANCO

  • 2 lb pork shoulder
  • 5 oz bacon
  • 2 sprig rosemary
  • 2 sprig sage
  • ⅔ cup onion chopped
  • ⅔ cup carrot chopped
  • ⅔ cup celery chopped
  • 3 tbsp olive oil extra virgin
  • 1 tsp nutmeg
  • 5 fl oz white wine Soave
  • 2 cups broth chicken, beef or vegetable

TO ASSEMBLE

  • 2 cups Parmesan grated
US Customary - Metric

Instructions

Make the Ragù Bianco

  • Sauté onion, celery, and carrot in butter and olive oil until softened. Add some bacon to give a deeper flavor. Add some sprig of Rosemary and sage. Add minced or ground pork shoulder and cook until lightly browned. Deglaze with white wine, then add broth and herbs. Simmer gently for 45–60 minutes until thick and fragrant.

Roast the butternut squash

  • Cut the butternut squash in half, remove the seeds. Add some garlic, sage and nutmeg on top of the flesh. Add 1 tbsp extra virgin olive oil.
  • Bake at 425°F for 45 minutes, until a toothpick can pinch the flesh with no resistance and the edges are a bit caramelized.

Prepare the lasagna pasta sheets

Make the bechamel sauce

  • Heat the butter in a saucepan over low heat. Add the flour, grated nutmeg and cook, stirring for about a minute. Remove from the heat and gradually add the milk.
  • Return the pan to the stovetop and simmer, stirring until the sauce thickens. Transfer it to a container and cover it with a plastic wrap until you will use it.
  • Make butternut squash béchamel sauce
  • Remove the flesh from the baked butternut squash, add it to a blender. Once blended add the béchamel sauce. Mix with a spoon and set aside.

Layer the lasagna and bake it

  • Star with a layer of butternut squash sauce, then add the noodle. Add the white pork ragu’, add some Parmesan cheese. Continue with a layer of lasagna, butternut squash and bechamel, white ragu’, Parmesan until you exhaust all ingredients.
  • The final layer will be just some more béchamel butternut squash sauce with an abundant sprinkle of Parmesan. Ideally do 4 to 5 layers.
  • Bake the lasagna in the oven at 350°F (180°C) for 50 minutes until the cheese has melted and formed a nice crust.
  • Allow the lasagna to cool for 15 minutes so that it settles a bit, and then cut into squares and serve.

Nutrition

Serving: 1g | Calories: 1060kcal | Carbohydrates: 101g | Protein: 48g | Fat: 51g | Sodium: 965mg | Potassium: 1250mg | Fiber: 9g | Sugar: 10g | Vitamin A: 20452IU | Vitamin C: 39mg | Calcium: 528mg | Iron: 3mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!