Fall Lasagna

I usually refer to the season between summer and winter as "fall," but the word "autumn" has a nice sound. I particularly like it because when you make it an adjective, it becomes "autumnal." I thought about calling this dish "autumnal lasagna" but I thought it was too much of a mouthful. Luckily, the dish itself isn't!

Notes: There are two important tips to remember. First, slice thinly. The sprouts and squash have to cook through in the lasagna. Second, pull everything out of the fridge with enough time for it to come to room temperature. Room temperature = more even baking.

I'm not a huge fan of the combination of tomatoes and squash, so I decided to make a bechamel sauce to combine with my marinara. If you're pressed for time or don't are for bechamel, you can skip that step.

Ingredients:
1 butternut squash
1 small bunch brussel sprouts
1 box no-boil lasagna noodles
26 oz. marinara sauce
3 tablespoons butter
3 tablespoons flour
1/3 cup milk
2 teaspoons maple syrup
1 tablespoon olive oil
2 cloves garlic
2 small  or 1 large fresh mozzarella balls
15 oz. ricotta cheese
1 bunch fresh sage
Salt
Pepper

Directions: Heat oven to 375.

In a large skillet, melt butter over medium heat. Add flour and whisk until it forms a smooth paste. While whisking, pour in milk. Whisk until thickened. Add in the marinara and stir together. Remove from heat and set aside.

Peel the squash. Slice it in half and scoop out the seeds. Thinly slice it. Mince the garlic and sage. Use a mandolin or sharp knife and slice the brussel sprouts as thinly as possible. In a large bowl, combine the slices sprouts with oil, half the sage, and syrup. Season with salt and pepper.

In another bowl, combine the ricotta cheese with minced garlic and other half of the sage.

In a 9x13 baking dish, add 1 cup of marinara sauce. Layer 4 noodles, 1/3 of the ricotta mixture, one layer of sliced squash, and 1/3 of brussel sprouts. Top with another cup of sauce and repeat the layers two more times. Add the last layer of noodles and top with the remaining sauce. Slice the mozzarella and lay it on top.

Cover with foil and bake 35 minutes. Remove the foil and bake for 10 more minutes. Serve and enjoy!