Mom's Lasagna, Fall Version

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Lasagna and Assembly:

Kosher salt

One 2-pound box lasagna noodles

Olive oil, for drizzling

8 ounces shredded mozzarella

Freshly grated Parmesan, for serving

subheading: Bolognese:

¼ cup olive oil

8 ounces ground beef

Kosher salt and freshly ground black pepper

1 small to medium butternut squash, peeled and diced (about 8 ounces)

1 large yellow onion, finely chopped

2 ribs celery, finely chopped

3 cloves garlic, thinly sliced

3 tablespoons tomato paste

1 cup dry white wine

Two 28-ounce cans crushed tomatoes

Small bundle fresh thyme, tied with butcher's twine

subheading: Bechamel:

6 tablespoons unsalted butter

½ cup flour

2 ½ cups whole milk

1 teaspoon freshly grated nutmeg

Kosher salt and freshly ground black pepper

2 pounds whole-milk ricotta

1 cup grated pecorino or Parmesan

2 large egg yolks, beaten

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