The Creamy Butternut Squash Lasagna with Pork

Ingredients:

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

Instructions

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!