Cook Time: 1 hr 45 minutes
5 Tbsp butter
¼ cup all-purpose flour
3 ½ cups milk
2 tsp salt
¼ tsp freshly grated nutmeg
1 large butternut squash, halved, peeled and seeds removed
2 granny smith apples, cored and cut in ½
1 red onion, peeled and cut in ½
1 package no-boil lasagna noodles
2 tsp nutmeg, separated
2 cups ricotta cheese
1 cup shredded gruyere cheese
Salt to taste
Preheat the oven to 375 degrees.
In a large baking sheet, add 1 cup of water, ½ cup bourbon, butternut squash, onion and apples all cut side down. Cover with aluminum foil for a wet roast. Fun, right? Roast for 45 minutes, or until butternut squash is fork tender. Don’t get rid of the roasting liquid as you will be using that later!
While the butternut squash is cooking, it’s time to tackle the sauce. Melt 5 Tbsp of butter in a sauce pan, add ½ cup of bourbon and stir to combine. Next stir in the flour and make a roux (gravy). Slowly stir in the milk and the remainder of the nutmeg. Bring to a simmer until thickened, about 3-5 minutes. Turn off the heat and set aside.
In batches, add the butternut squash, apple, onion and some roasting liquid to a food processor or blender and blend until creamy. Repeat the process until all the butternut squash and apples are all blended together. Mix in remaining 1 tsp nutmeg and salt to taste.
Now for the lasagna layering! Add a ladle of sauce to the bottom of the lasagna pan. Then, layer the butternut squash mixture, lasagna noodles, ricotta, sauce, and noodles. Repeat in that order until the pan is full. Top with more sauce and gruyere.
Bake lasagna according to the directions of the noodle package, roughly 30 minutes. Cheesy, comfort, cozy – ENJOY
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