Where's the sauce? — Butternut Squash Lasagna for any season

(Butternut squash with fresh sage makes delicious layers in this lasagna)

It's rare I make a lasagna without tomato sauce. My Mom never did, so it's not something I thought about much — until I discovered how wonderful butternut squash, fresh sage and bechamel sauce are together.
Add a layer of fresh spinach and gorgonzola in there, and you have a lasagna that tastes of autumnal goodness that carries into winter, spring and summer.

In other words, this is a great lasagna for any season.

(Fresh sage leaves cozy up to Mr. Butternut Squash)

I had a gorgeous specimen of a butternut from the garden sitting in the cellar.
It begged to be used.

I had a decent crop of these luscious squash, harvested in October during the first crisp mornings of fall. They are great keepers, storing well through winter, and inspiring many a wonderful recipe (think soup, casseroles, side dishes and more).
It tastes even better because I grew it myself — a rewarding therapy that starts with planting a seed in the ground, taking you through months of daily toil and garden "meditation."

A simple concept — growing food to feed the family; knowing the source from which your food comes.

As the garden is starting to wake up from its winter rest, I thought I might be able to find some fresh sage leaves that survived the cold of winter — I lucked out.
Fresh sage and butternut squash, and a tangy white sauce are a mean trio together.

Armed with all I needed, I ventured into a recipe that would make Mom raise an eyebrow, or two — lasagna without tomato sauce!

As with most recipes, I don't have exact measurements — be creative and don't be afraid.
Bechamel sauce does require a nearly equal amount of butter and flour to make a roux, then milk to create a creamy sauce.
Pairing some of the sauce with the fresh spinach and gorgonzola created a tasty layer in between the two layers of squash.

Other cheeses would work as well — substitute fontina for the mozzarella; if you want a richer sauce, add a little half-and-half along with the milk.

Butternut Squash-Spinach Lasagna with Bechamel Sauce, Gorgonzola

(A hand-cranked pasta roller makes working the dough a cinch)

What you'll need:

1. Lasagne noodles; fresh is best (click here for recipe), but you can certainly use the regular boil or no-boil noodles
2. 1 large butternut squash
3. Olive oil
4. Balsamic vinegar
5. 1 bunch fresh spinach (or a 10-ounce package)
6. Fresh sage, parsley, basil
7. Nutmeg
8. Salt, freshly ground pepper
9. 1/2 cup gorgonzola, crumbled (I use domestic for this, such as Stella brand)
10. 1 pound fresh mozzarella
11. Grated Parmesan
12. Grated Romano
13. 3 cups milk
14. 4 tablespoons unsalted butter
15. 4 tablespoons white flour
16. 3 large shallots, minced

(Dont' the seed cavities look like hearts in this squash?)

For the squash:

• Cut the squash in half. Remove seeds and fiber. Peel with a vegetable peeler.
• Cut each half in half again and slice into thin pieces.
• Spread the slices out onto a baking sheet.
• Drizzle with a little olive oil, balsamic vinegar, salt and pepper, and a handful of fresh sage leaves.
• Roast in a preheated 400-degree oven for about 20 minutes until tender and lightly browned.
  
• Set aside.

(Try to stop yourself from eating all the slices as they come out of the oven, they are that good!)

For the bechamel sauce:

(A dash of nutmeg brightens bechamel sauce)

• Melt the butter in a saucepan and add the minced shallot; saute until tender, about 5-6 minutes.
• Sprinkle in the flour and mix; cook until lightly browned.
• Add some freshly chopped parsley and a few sage leaves.
• Slowly stir in the milk with a fork or whisk until it is well incorporated and you have a thickened sauce. Season with salt, pepper and a dash of ground nutmeg.
  
• Finish with a a chiffonade of fresh basil.
• Set the sauce aside.
• Lightly steam the spinach; allow to cool; drain and chop.
• Place the spinach in a bowl and mix in about 1/2 cup of the bechamel sauce.
• Combine the gorgonzola and mix well.
• Rub a 91/2-by-13-inch baking pan with a little olive oil.
• Spread a ladleful of the bechamel sauce on the bottom of the pan.
• Layer noodles on top.
• Arrange 1/2 of the squash slices on top.
• Sprinkle with mozzarella.
• Spread about 3/4 cup of sauce on top.
• Toss in some Parmesan and Romano.
• Add another layer of noodles.
• Spread the spinach mixture on top of this layer; you might need to add a little more sauce; while you're at it, go ahead and throw in some mozzarella.
• Cover with a third layer of noodles.
• Add the rest of the squash slices.
• Top with mozzarella, grated cheeses, sauce.
• Finish with a layer of noodles and sauce.
• Sprinkle a little more mozzarella and grated cheeses on top.

Cover with tin foil and bake in a preheated 350-degree oven for about 30 minutes.
Remove the foil and bake another 20 minutes or so until it's bubbly and nicely browned.

Let the lasagna rest for at least 20 minutes or so before cutting into it.

Serve with a fresh salad, some crusty bread and a good glass of Italian wine.

Salude!

Times might be rough, but good food is one of life's little pleasures — you owe it to yourself.