Saturday, January 29th | 3:00pm-4:30pm | Roasted Butternut Squash Lasagna

This recipe is comfort food at its best, and nothing is better on a cold January evening than a bubbling casserole of lasagna. This recipe provides a bit of a twist from traditional lasagna: butternut squash is roasted with winter spices, and then mixed with traditional lasagna cheeses, and a béchamel sauce is layered between filling and pasta. This recipe easily serves 8-10 people and also freezes well. Molto Bene!

Please note: Students will make and assemble this dish during class and can place it in the oven as class is ending. The dish will then need to bake for about an hour and 15 minutes and rest for 15 minutes before it is ready to serve. Students should also pre-cook their squash prior to class. Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2 inch off the top and bottom so you can set the ends on a cutting board. Cut the squash in half length-wise. Scoop out the seeds. Cut the squash in 1/2 inch pieces. Line a baking sheet with aluminum foil. In a bowl toss the squash with: 3 Tbsp. of olive oil, 1 Tbsp. of chopped sage, 1 tsp. of salt, and 1/2 tsp. of pepper. Spread out on the sheet and roast at 400 degrees until soft - 40 to 50 minutes. Set aside.

Ingredients needed:
- 2 large butternut squash, about 3 to 5 pounds
- 3 Tbsp. olive oil
- 1 Tbsp. fresh sage leaves
- 1 Tbsp. Fennel and Cinnamon Blend - recipe follows
- 4 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. grated nutmeg
- 2 cups ricotta (or one 15 ounce container)
- 1 cup grated parmesan
- 2 large eggs
- extra olive oil
- 1 pound of dry lasagna sheets - about 24
- 2 quarts whole milk
- 6 Tbsp. unsalted butter + butter for dish
- 1 Tbsp. minced sage
- 2 tsp. minced garlic
- 1/2 cup all purpose flour
- 1/2 tsp. ground nutmeg
- 1 pound of mozzarella, grated
- spice blend: 3 Tbsp. fennel seeds, 2 tsp. ground cinnamon, salt (This can be blended with a mortar and pestle, a small spice grinder or simple a plastic storage bag and a rolling pin.)

Equipment needed:
- vegetable peeler
- large vegetable knife
- baking sheet
- aluminum foil
- measuring spoons
- food processor
- large bowl
- mixing spoon
- large pot to cook pasta sheets
- baking sheet to hold cooked pasta
- large saucepan for sauce
- whisk
- 9x13 baking dish
- ladle

This class is appropriate for all ages, although anyone under the age of 16 should be accompanied by an adult.

This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.

Live subtitles will be available upon request during this class. If you prefer a sign language interpreter, please fill out our contact form. Please also let us know if you have any preferences (seating, vision access, etc).

About the teacher:
MaryAnne Quatrano-Holleran was a classroom teacher for 34 years and she has put her teaching skills together with her love of cooking Italian (her heritage) food. She has taught a monthly Italian cooking class for 10 years, as well as in-home cooking classes. MaryAnne has also appeared on the FoodNetwork! Her skills and recipes have been passed down to her from her Nonna and she has also taken private cooking classes in Sorrento, Florence and Siena.

For details on our COVID-19 policies, class cancellation policy, parking, and more please visit our FAQs.