¼ cup (½stick) unsalted butter
2 ½ cups chopped onions
3 cups of local mushrooms, sliced
8 cups organic, local butternut squash, cooked & mashed
(you can use other types of squash for this dish, or sweet potato works well too)
1 cup good quality pesto
2 x 400 ml containers whole-milk ricotta cheese
500 grams of good quality soft goat cheese
4 large eggs
1 ½ cups grated mozzarella cheese
1 cup grated parmesan cheese
1 cup butter
1 cup flour
8 cups whole milk
salt & pepper
pinch of nutmeg
9 fresh lasagna sheets
For this recipe we use organic locally grown mushrooms from Christophe at Le Coprin in Farrelton, Quebec. The King Eryngii is a great choice for this dish, although almost any mushroom will work.
The first year we made this we used sunflower tarragon pesto, which we made ourselves. Any combination of fresh herb pesto will work well, but tarragon gave it a really lovely flavour.
We carry Clarmell Goat chèvre in our retail store and it is an excellent choice for this recipe.
This fresh, locally made product comes from a farm that has been in the same family for over 150 years.
We get our fresh sheets from a local pasta shop – Parma Ravioli on Wellington Street
Melt butter in large skillet over medium-high heat. Add onions, sauté until soft, about 5 minutes. Add mushrooms to the skillet and cook until tender, about 3 minutes. Season with salt and pepper. Transfer onion & mushroom mixture to a bowl & set aside.
Roast the squash in a 350 degree oven until very soft, about 1 hour. Allow to cool, then peel, seed and mash the squash. Season with salt and pepper to taste.
Mix ricotta, goat cheese, pesto and eggs in large bowl. Season to taste with salt and pepper.
Make béchamel. Over medium high heat, melt butter in a large saucepan, stir in flour and mix until combined. Add milk and whisk, bringing to a simmer. Stir constantly until thickened. Season with salt, pepper and nutmeg.
Brush a deep dish 13×9 inch glass or ceramic baking dish with oil. Spread a generous layer of the béchamel on the bottom of the dish, approximately 2 cups. Arrange lasagna sheets side by side to create a layer. Spread with one half of the ricotta mixture then arrange one half of the squash mixture over ricotta. Layer with one half of the onion & mushrooms. Spread evenly with 2 cups of the béchamel. Layer with lasagna sheets. Repeat process with remaining filling ingredients, spoon 2 cups of béchamel over the mixture. Finish with a layer of lasagna sheets, top with the remaining béchamel and sprinkle mozzarella and parmesan on top. Cover the dish tightly with oiled foil.
Preheat oven to 350°F.
Bake lasagna, covered, for 45 minutes. Uncover and continue to bake until golden brown on top, about 15 minutes longer. Let stand 10 minutes before serving.