Autumn Harvest Squash and Apple Lasagna

1. Preheat Oven and Roast Squash

First, preheat your oven to 375°F (190°C). Toss three of the squash quarters with olive oil, season them with kosher salt and black pepper, and place them in a cast-iron skillet or on a foil-lined baking sheet. Roast the squash for about 45 minutes, or until a knife meets no resistance when poked into the flesh.

2. Prepare Squash Purée

Once the squash is tender, scrape the flesh from the roasted quarters into a food processor. Add the large egg, cream cheese, 2 tablespoons of unsalted butter, maple syrup, cinnamon, and half the nutmeg. Process until smooth and well combined.

3. Sauté Diced Squash and Apples

Dice the remaining squash quarter. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced squash, golden delicious apples, and minced fresh sage leaves. Sauté the mixture for about 10 minutes, or until the apples and squash are tender.

4. Soften Lasagna Noodles

Place the no-boil lasagna noodles in a 9x13-inch casserole dish and cover them with water to soften while you prepare the white sauce.

5. Prepare White Sauce

In a medium saucepan, melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for about 3 minutes until fragrant. Stir in the flour and cook for another 2 minutes. Slowly whisk in the whole milk and bring the mixture to a boil, stirring constantly until it thickens. Add 8 ounces of the shredded Gruyère cheese and the remaining nutmeg, and blend if needed until smooth. Season with kosher salt and black pepper to taste.

6. Assemble Lasagna

Blot the softened noodles dry with clean dish towels. In a 9x13-inch baking dish, spread a thin layer of the white sauce. Layer with lasagna noodles, then half of the squash purée, followed by half of the sautéed squash and apple mixture. Repeat the layers, ending with a final layer of noodles and the remaining white sauce. Sprinkle the top with the remaining shredded Gruyère cheese.

7. Bake Lasagna

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the lasagna is browned and bubbly.

8. Rest and Serve

Allow the lasagna to rest for 5 minutes before slicing and serving. This will help the layers set and make it easier to serve. Enjoy your delicious Autumn Harvest Squash and Apple Lasagna!