Ok, folks. I don’t know how else to say it: If this dish isn’t on your holiday table, you’re simply doing yourself a disservice. It’s been tested and approved by not only myself and my husband but also by clients and a Friendsgiving table of 10+ bloggers. Of all the dishes I made for Friendsgiving, this one won the favorite award. Every layer is cheesy, creamy deliciousness with a slight sweetness from the maple syrup caramelized onions and a tiny bit of crunchy meatiness from the crispy prosciutto. You can forgo the prosciutto to make it vegetarian. You don’t want to do Thanksgiving or any upcoming holiday without this dish on your table!
6 to 8 servings
5 cups cubed butternut squash
4 tablespoons olive oil
Kosher salt and freshly cracked pepper
1 tablespoon unsalted butter, plus more for greasing
2 large sweet onions - sliced thin
2 tablespoons maple syrup
2 tablespoons minced sage
1 (16 oz) container whole milk ricotta
1 cup Parmesan
1 (8 oz) container creme fraiche
1 teaspoon anchovy paste (or sub salt but I highly recommend the anchovy paste - trust me)
1/4 teaspoon nutmeg
1/2 pound no boil lasagna noddles
4 ounces grated fontina cheese
8 ounces fresh mozzarella pearls or whole mozzarella torn into pieces
3 to 4 ounces prosciutto - torn into pieces
Preheat your oven to 350 degrees. On a large baking sheet, toss together the butternut squash, 3 tablespoons of olive oil, and 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly cracked pepper. Bake for 25 to 30 minutes or until soft.
While the squash cooks, heat the other tablespoon of olive oil and butter in a large sauté pan over medium heat. Add the onions, a heavy dash of kosher salt and pepper, and the maple syrup. Cook until brown and caramelized. Add the sage and cook for one more minute.
In a large mixing bowl, add all but 1/2 cup of the cooked butternut squash and roughly mash with a fork or potato masher. Add the caramelized onion, ricotta, and Parmesan. Stir together until combined. In a medium mixing bowl, whisk together the creme fraiche, anchovy paste, and nutmeg with 1/4 cup of cold water. Keep adding water until smooth and the consistency of white pasta sauce - it should be thin but not watery.
Turn your oven temperature up to 400 degrees then build the lasagna. Start by greasing an 8 x 12 inch baking dish. Spoon a thin layer of white sauce evenly into the bottom. Top with the lasagna noddles, a layer of butternut squash mixture, and a thin layer of white sauce. Repeat 3 more times, ending with white sauce on the top. Evenly sprinkle the fontina, mozzarella, and reserved squash cubes over the top. Top with pieces of the prosciutto. Bake for 30 to 35 minutes or until golden and bubbly.