Name: Squash and Broccoli Rabe Lasagna
Yield: 10 to 12 Servings
Ingredients: 2 2-lb. butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices; 3 tablespoons olive oil plus more t; Kosher salt, freshly ground pepper; 2 pounds broccoli rabe (rapini), tough stems removed; Crushed red pepper flakes; 1 pound fresh mozzarella, coarsely grated; 1 pound whole-milk ricotta; 1 cup finely grated Parmesan; 1 tablespoon finely grated lemon zest; 2 teaspoons minced fresh sage; 1 teaspoon minced fresh rosemary; 1/4 cup (1/2 stick) unsalted butter; 1/4 cup unbleached all-purpose flour; 5 cups (or more) half-and-half; 1/8 teaspoon (or more) freshly grated nutmeg; 1 bay leaf; Kosher salt, freshly ground pepper; 1 pound lasagna noodles; 3/4 cup finely grated Parmesan

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Ditte Isager

This vegetarian revelation balances the meaty sweetness of butternut squash with bitter broccoli rabe and a creamy sauce. Serve it with a simple salad.

Recipe notes