Delicata Squash Lasagna

12 ingredients
1 steps

Ingredients

  • 5 tablespoons butter
  • 5 tablespoons flour
  • 5 cups milk
  • Kosher salt
  • Ground black pepper
  • Ground nutmeg
  • 1 3/4 pounds delicata squash, 2-3 small
  • 1 box oven ready lasagna
  • 15 ounces ricotta, fresh or container
  • 5 ounces arugula, about 4 cups
  • 2 cups shredded goat gouda cheese, about 8 oz
  • Scallions, garnish

Directions

  1. 1
    ["In a heavy bottom pot, over medium heat melt the butter. Once it gets foamy add the flour and whisk until it's incorporated. Let the flour cook for about 3-4 minutes, continuing to whisk. Add the heated milk slowly continuing to whisk.", "Once the milk is incorporated pay very close attention to the pot. You need to keep an eye on your beschamel and continue whisking so the bottom does not burn. Add 1 teaspoon of salt, 1/2 teaspoon and 1/4 teaspoon of nutmeg. Once the sauce thickens slightly turn off the heat. It will continue to thicken as it cools. Taste for seasoning and add additional salt, pepper and nutmeg as desired and whisk.", "While the sauce cooks work on your delicata squash. Make 8 - 1/4\" whole slices for the top. Cut the centers out with a small cookie cutter or sharp knife. For the rest slice the squash in half lengthwise and scoop out the seeds. Lay on the flat side and slice in 1/4\"" half moons.""

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