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The Creamy Butternut Squash Lasagna with Pork

lasagna plate
A picture of a meat lasagna... Actual picture from this recipe to follow.
A lasagna recipe that will allow you to take advantage of fall and some of the delicious vegetables that are available to us only at that time, such as the butternut squash. This recipe is for a delicious white sauce lasagna, with pork.


Basic ingredients

* 1 lb. lasagna noodles (you will need about 12)
* 2 1/2 cups grated mozzarella cheese

For the stuffing:

* 1 1/ 2 lb. (675 g) lean ground pork
* 1/3 cup (80 ml.) extra virgin olive oil
* 5 cups peeled and diced butternut squash (or about 1 medium sized squash)
* 2 onions, chopped
* 1/2 cup (125 ml) liquid chicken broth
* Salt and pepper

Ingredients for the Bechamel sauce

* 1/3 cup (75 ml) butter
* 1/2 cup (125 ml) all-purpose flour
* 2 cups (500 ml) liquid chicken broth
* 2 cups (500 ml) milk
* 1 cup grated Parmigiano-Reggiano
* 1/2 teaspoon nutmeg


Step 1 - Preparation

1- In a pot filled with boiling salted water, cook the pasta until al dente. Rinse under cold water and slightly oil them up while placing them on a plate, so they wont stick to one another. Reserve.

2- In a large skillet cook the ground pork, until it is almost done; do not overcook it. Once done pour the ground pork in a bowl.

3- Put the squash cubes and onions in that large skillet with the oil; brown over medium heat and cook for approximately 15 minutes or up until your squash cubes are tender. Season with salt and pepper. Deglaze with the chicken broth; reserve while keeping warm.

Step 2 - Making the bechamel

4- Melt the butter in a large saucepan. Mix in the flour with the butter and cook for 1 minute over medium heat setting, stirring constantly. Gradually pour in the broth, milk and bring to a boil, constantly stirring with a wooden spoon. Once it starts to boil, reduce the heat and gently simmer about 5 minutes so that the white sauce thickens. Pull away from the stove and stir in Parmesan and nutmeg. Adjust seasoning.

5- Take 2 cups béchamel sauce from this and reserve in a bowl; then pour all the rest over the cooked pork meat we had reserved in a bowl earlier.

Step 3 - Putting the lasagna together

6- Preheat the oven to 350 ˙F; place the grill in the center position of your oven.

7- Using your favorite deep lasagna pan, line the bottom with half the meat and white sauce mixture. Place a layer of noodles over that; over this first noodle layer now put half the squash/onion mixture. Over the squash, sprinkle about 1/2 cup grated mozzarella cheese; pour 1/2 cup white sauce over.

8- Cover this with the second layer of lasagna noodles. Add the remaining meat mixture. Cover with the third layer of lasagna noodles. Add the remaining squash mixture, 1/2 cup grated mozzarella and 1/2 cup white sauce. Cover with the fourth and last layer of lasagna noodles. Spread evenly the rest of the béchamel sauce over the noodles; sprinkle with all the remaining grated mozzarella. Bake in the oven for 45 minutes or until the cheese crust gets a nice and brown finish. Allow to cool down for 15 minutes before serving.

Buon appetito!

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