“The sweet nutty chestnut flour pasta complements the butternut squash, while turkey adds a savory note that balances it out. This butternut squash lasagna is sweet, creamy, seasonal, and boasts freshness.”
For the chestnut flour pasta recipe, click here.
Prepare the fresh pasta sheets or, if using store-bought, prepare the lasagna sheets according to the directions on the package, if needed.
Place squash on parchment or silpat mat-lined baking sheet, cut side down, and roast for 30 minutes, or until soft. Scoop squash flesh into a bowl and mash it with a fork.
Heat olive oil over medium heat in a large skillet. Add garlic and shallots and cook, stirring, until soft and beginning to brown.
Add organic ground turkey, fresh sage, and ¼ teaspoon each salt & pepper (or more depending on your taste!). Cook, stirring, until the meat browns and cooks completely through. Transfer to a bowl to cool.
Meanwhile, prepare the béchamel. Melt butter in same large skillet over medium heat. Add sweet rice flour and whisk until smooth. Continue cooking, whisking, until golden brown, about 2-3 minutes.
Meanwhile, heat milk in saucepan until just about to boil. Add milk to butter and flour mixture in three parts, whisking continuously until very smooth.
Bring to a boil. Continue cooking until the béchamel thickens, about 1-2 minutes. Remove from the heat and whisk in salt and nutmeg.
In a 9×13 casserole dish or baking pan, spread a very thin layer of béchamel along the bottom of the pan. Layer 3-4 layers of pasta, ground turkey, butternut squash, béchamel, and grated parmesan, ending with a final layer of pasta, béchamel, and grated parmesan.
Bake for 30-45 minutes, until the top is golden brown and bubbling.