- 1 pound ground pork
- 1 1/2 pounds butternut squash (peeled, seeded and cut into 3/4-inch dice)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1/4 cup flour
- 2 cups milk (low fat)
- 1 1/2 cups half & half
- 1/4 teaspoon nutmeg
- 2 ginger cookies (such as Ginger Snaps, roughly broken)
- 2 sage leaves (fresh, roughly chopped)
- 8 ounces no boil lasagna noodles
- 2 1/2 cups mozzarella cheese (shredded)
- 2 cups gruyere cheese (shredded)
- Preheat the oven to 425 degrees F.
- In a large bowl, toss the squash and olive oil. Season with salt and pepper, transfer to a rimmed baking sheet and roast until the squash is tender, 25 to 30 minutes.
- Meanwhile, in a large skillet over medium heat, cook the pork, breaking it up with a spoon or spatula into large chunks, until no longer pink, 5 to 6 minutes. Use a slotted spoon to transfer to a bowl or plate and set aside.
- In a medium saucepan over medium heat, melt the butter. Cook, whisking occasionally until the butter is browned, about 1 1/2 minutes. Add the garlic and cook, whisking, until fragrant, just a few seconds. Sprinkle in the flour and cook, whisking, for 2 minutes. Slowly add the milk and half and half, whisking. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until thickened, about 3 minutes. Add the nutmeg and salt and pepper to taste. Set aside.
- In the jar of a blender, combine the cooked squash, cookies and sage and pulse until smooth, scraping the jar as necessary (if mixture is too thick to purée, add some of the white sauce. Set aside.
- Preheat the oven to 400 degrees F.
- Spread about 1/4 cup of the white sauce on the bottom of an 8x8-inch pan. Top with 1/6 of the noodles, about 1/2 cup white sauce, 1/5 of the squash mixture, 1/5 of the pork and 1/4 cup of each of the cheeses. Add four more layers of noodles, white sauce, squash mixture, pork and cheeses. Top with the remaining noodles, white sauce and cheeses, and bake uncovered until browned and heated through, 35 to 40 minutes.