How to Make Extra Creamy Squash Lasagna | The Food Lab

Published:Loaded with the classic pairing of squash and sage, this lasagna is the perfect fall dinner. [Photographs: J. Kenji Lopez-Alt]If there's one thing I learned as a restaurant cook—particularly during my days as the daytime lunch cook—it was how to find creative ways to reuse leftovers. Those end pieces of cod meat and bacon rinds? That'd become the lunch special chowder.

I split it in half and scooped out the seeds with a spoon. You can save those seeds for roasting if you'd like. Might INext the squash gets coated in a little olive oil, seasoned with salt and pepper, and parked in a moderate oven to slowly roast. And just as with the pizza, I added some of those diced apples to the mix as well. They don't taste particularly apple-y when combined with all the other elements, but they add some pleasant sweetness.

I soak my noodles for about half an hour while I prep other ingredients, then transfer them to clean kitchen towels to blot off any excess surface moisture.Just as there's no truly excellent bath out there that doesn't contain bubbles, I'm convinced that there's no truly excellent lasagna out there that doesn't contain a creamy white sauce. In fact, I'd go so far as to say that a good 25% of life's woes could be solved by coating them in creamy white sauce.

Just apply some mechanical force and beat the crap out of it. A stick blender or a standing blender will smooth out any lumps, giving you a creamy, glossy sauce with the kind of lustrous shine that shampoo commercial models only dream of.With our fillings ready—the squash purée, the sautéed squash and apple, and the Gruyère béchamel—and our noodles soaked, it's time to assembly our lasagna. This is the fun part.

Soaking no-boil noodles in cold water for 30 minutes then drying them with a paper towel is a great tip! I was wondering why mine always came out kinda dry

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