Thursday, August 20, 2009

skillet lasagna

Mmmm... I love this recipe from Williams-Sonoma!

1 tbsp. olive oil
1 yellow onion, diced

4 garlic cloves, minced

Salt and freshly ground pepper, to taste

1 lb. mild Italian sausage, casings removed

4 Tbs. (1/2 stick) unsalted butter

1/4 cup all-purpose flour

3 cups milk

1 cup grated Parmigiano-Reggiano cheese

1/4 cup plus

1 tbsp. chopped fresh flat-leaf parsley

1 tbsp. minced fresh sage

9 dried lasagna noodles, cooked al dente

3 lb. butternut squash, neck portion only, peeled and sliced into wide, thin sheets

Position a rack in the lower third of an oven and preheat to 400°F.
In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic, salt and pepper and cook for 30 seconds. Transfer to a bowl.

In the fry pan over medium-high heat, cook the sausage, breaking it into small pieces, until browned and cooked through, about 8 minutes. Drain the sausage on paper towels, then add to the onion mixture.

In the fry pan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook until thickened, 8 to 10 minutes. Transfer to a separate bowl. Stir in 3/4 cup of the cheese, the 1/4 cup parsley, the sage, salt and pepper.

To assemble the lasagna, spread 1/3 cup sauce on the bottom of the fry pan and top with a single layer of 3 noodles. Top with 1/3 cup sauce, 1/3 cup sausage and a layer of squash slices. Repeat the layering of sauce, sausage and squash 5 more times, replacing the squash layer with a layer of noodles after every 2 layers of squash. Top with the remaining sauce and the 1/4 cup cheese.

Transfer the pan to the oven and bake until the lasagna is browned and bubbly, about 45 minutes. Sprinkle with the 1 Tbs. parsley. Let the lasagna stand for 15 minutes before slicing. Serves 8 to 10.

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