Roasted Butternut Squash Sheet Pan Lasagna

Difficulty Level: Moderate

Total Time: 1 hour

Serving Size: 4 servings

Ingredients:

• 1/2 lb. lasagnette pasta

• 1 butternut squash, cubed

• 1/4 cup olive oil

• Salt & pepper to taste

• 1/2 shallot, finely chopped

• 4 garlic cloves, minced

• 1/4 lb. pancetta, thinly sliced

• 1/3 cup Parmigiano Reggiano grated

• 1/2 cup whole milk mozzarella, shredded

• 4 oz. stracchino or other creamy cheese

• 1/3 cup toasted herby breadcrumbs

Directions:

Toasted Herby Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan.

3. Once the breadcrumbs are light brown in color, add the fresh herbs and Parmigiano. Stir and continue to toast over low heat for about 2-3 more minutes.

Brown Butter Pumpkin Parm Mafaldine:

1. Heat the oven to 375°F. Place the butternut squash cubes on a baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven for 20-30 minutes until soft.

2. Sauté the pancetta over medium heat until it begins to crisp. Set aside.

3. Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

4. Once the butternut squash is done roasting add 3/4 of it to a blender and blend until smooth. You'll want to save some to top the lasagna with later on.

5. Add the butternut squash pureé to a large sauté pan along with 1/2 cup of pasta water.

6. Strain the pasta and add it to the pan with the butternut squash sauce. Add the Parmigiano and toss again.

7. Pour the butternut squash pasta onto a sheet pan. Top with the remaining butternut squash cubes, crumbled crispy pancetta, mozzarella and stracchino.

8. Bake in the oven for 10-15 minutes until the cheese has fully melted. Remove from oven and top with the pangrattato.