Butternut Squash Einkorn Lasagna
This is one of my favorite fall family meals. It's really fun to make the Einkorn pasta, which is one of my favorite-tasting pastas, so I make it all the time. Click on the link (Einkorn Pasta) to find out how to make your own Einkorn pasta. It's only two ingredients!The bechamel sauce and butternut squash pair together beautifully and the prosciutto and herbs make it all come together. People are always surprised by how good this lasagan is, and it has the flavors of fall and family!
Ingredients
- 1 whole butternut squash about 2 pounds
- 1 batch homemade einkorn pasta made into lasagna strips
- 6-8 ounces prosciutto thinly sliced
- 1½ cups mozzarella
- 1 ½ teaspoons ground sage
Bechamel Sauce
- 4 tablespoons butter
- ¼ cup einkorn flour
- 2 cups milk
- ½ teaspoon nutmeg freshly ground
- 1 teaspoon Black pepper
- 1 teaspoon Celtic Sea Salt
Topping
- ¾ cup Labneh
- 2 tablespoons Parmesan cheese
- 1 teaspoon garlic powder
Instructions
- Peel the butternut squash. Cut it in half and take out the seeds. Thinly slice the squash (¼ inch) into half moon shapes.
- Place a large pot of water (for the pasta) on the stovetop to heat. Preheat oven to 350°F
Bechamel Sauce
- Heat a medium saucepan over medium heat and add butter. Once butter is melted, add flour and cook while whisking constantly for 1 to 2 minutes. The mixture should thicken but not brown.
- Slowly add the milk ¼ cup at a time. Continue to whisk until mixutre comes to a boil, keeping the mixture smooth. Reduce heat to medium-low. Add the nutmeg, salt and pepper. Cook for 4-5 more minutes or until it begins to thicken. Remove from heat and let it cool while making the lasagna.
Lasagna
- Boil the homemade einkorn pasta in boiling water for 1-3 minutes or until soft. Homemade pasta can take 1-3 minutes to cook as compared to 10 minutes for store-bought pasta. Drain the pasta.
- Place a few spoonfuls of bechamel sauce in the bottom of the pan. Layer a single layer of cooked noodles on top.
- Add butternut squash in a thin layer across the pasta. Layer prosciutto on top of squash. Sprinkle about ½ cup of mozzarella on top of the prosciutto.
- Start the layering again with pasta, butternut squash, bechamel, prosciutto and cheese. Top with a layer of pasta and cover with the rest of the cheese.
- Cover with foil and place in the oven for 45 minutes. Uncover pasta and bake for 15 more minutes.
Topping
- Mix labneh, parmesan, and seasoning together. Once pasta is cooled a little, serve with a dollop of mixture on each serving.
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