The Very Best of Fall Lasagna

Ever since I started reading food blogs, in early summer, I have been wanting to make one recipe in particular, The Very Best of Fall Lasagna, from A Year in The Kitchen. I just had to wait for it to be Fall. But you know how sometimes anticipating something for too long can result in dissapointment? That was not the case at all- this lasagna was every bit as amazing as I expected. But how could it not be when it showcases delicious flavors such as butternut squash, pumpkin, carmelized onion, apple maple sausage, thyme and fontina cheese?

I knew this was a complex dish to make, so I saved it for when when Sage would be home to help out with Beckett. It took a wee bit longer than I thought it would. I started this before 5:00 and it was well after 8:00 that we ate. I do take my time in the kitchen, and there are a lot of components to this, so it took nearly two hours of hands on time. Then another hour to cook, and another 15 minutes to rest. Sage was hungry and impatient, but in the end, he loved it. He said it was like no lasagna he'd ever had, and so full of flavor. To me, it was absolutely worth the time spent. And if you are better at multi-tasking (or don't have a toddler interupting your kitchen rhythm) I'm sure you could significantly shave time off.

I did make changes to Ashlee's recipe, based on necessity. The only wheat lasagna noodles available to me were the shorter no boil ones that come in a 9 oz. box. Ashlee used a 1 lb box of the long ones, so my lasagna was smaller in width, but I still used mostly the same amount of filling and still did four layers, so it was perhaps taller. Because of the no boil noodles, I had to cook mine twice as long at a higher heat, (but there is some ease in not having to worry about your noodles tearing.) As mine was smaller over all, I left out the acorn squash, which was good because it was pretty thick in my between layers. I didn't precook my sausage, since it is already fully cooked and I knew it would get heated properly through in the oven for an hour. I think my only other change was using less ricotta, but that was only because I didn't realize I was short on it. But again, due to size, it worked out just fine. I think with all these wonderful ingredients, this lasagna is accepting of alterations. If you have the time and patience, this is a must try recipe! It really is like no lasagna you've had before.

2 yellow onions, sliced
2 tbsp balsamic vinegar
1/2 tsp thyme
sea salt and fresh ground pepper
1 medium butternut squash, peeled, seeded and diced
1 (15 oz.) can pure pumpkin
1 1/4 cup part-skim ricotta cheese
1/4 tsp cinnamon
1 tbsp butter
1 tbsp flour
1/2 cup chicken broth
1 cup 2% milk
1/4 tsp ground nutmeg
2 cups shredded fontina cheese
1 (9oz.) box of no boil wheat lasagna noodles (if using regular noodles, consult original recipe for preperation and bake time.)
1 (12 oz.) pkg fully-cooked apple maple chicken sausage, sliced (if not fully-cooked, cook according to package first.)

In a non-stick skillet over low heat, saute onions for 15 minutes or until tender. (I only have stainless skillets, so I sauted mine in 2 tbsp butter, on medium for 5 minutes, then on low for about 20 minutes.) Add thyme, salt, pepper, and vinegar, cooking until vinegar is a glaze, about 10 more minutes. Set aside.

In a steamer basket over boiling water, steam squash for 5 minutes. Do not overcook. Set aside.

Mix pumpkin, ricotta and cinnamon together. Set aside.

Melt 1 tbsp butter in a saucepan, add in flour and cook out over medium heat. Add broth, milk and nutmeg. Bring to a simmer, add 1/2 of cheese. Whisk until combined and set aside.

To construct lasagna:

Preheat oven to 400 degrees. In a 3 qt casserole dish, ladle cheese sauce in bottom. Place 3-4 noodles, slightly overlapping. Top with 1/4 of the ricotta, 1/3 of the squash, 1/3 of the sausage, 1/3 of the onions, and a ladle of the cheese sauce. Repeat with next two more layers, using up all of the squash, sausage, and onions.

Add the fourth layer, topping with ricotta, rest of the cheese sauce, and the remaining 1 cup of the cheese.

Cover with foil, and bake for 40 minutes. Uncover and bake for another 15-20 minutes, or until golden and bubbly, and noodles are tender. Let rest 10-15 minutes before serving.

My finished product, fresh out of the oven. So worth the wait!