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Lasagne With Butternut Squash-Roasted Garlic-Brown Butter Sauce, Sweet Sausage And Mixed Greens With Ricotta Recipe

Ingredients

  • For the sauce:
  • 3 bulbs garlic, root end attached, top cut off to expose cloves
  • EVOO – Extra Virgin Olive Oil, for drizzling plus 2 tablespoons
  • Salt and pepper
  • 1 medium to large butternut squash (about 2 1/2 to 3 pounds), peeled, seeded and cut into bite-sized pieces
  • 1 large onion, chopped
  • White pepper
  • Freshly grated nutmeg, about 1/4 teaspoon
  • 1 1/2 cups white wine
  • 1 cup vegetable or chicken stock
  • 8 ounces mascarpone cheese
  • 6 tablespoons butter
  • 18 sage leaves
  • For the pasta:
  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 2 pounds sweet sausage with fennel seeds, casings removed
  • 1 clove garlic, crushed
  • 1 medium head escarole, shredded and coarsely chopped into 1/4- to 1/2-inch pieces
  • 1 bunch flat-leaf kale, stemmed, shredded and coarsely chopped into 1/4- to 1/2-inch pieces
  • 1 bunch medium-size leaf spinach, stemmed, shredded and coarsely chopped into 1/4- to 1/2-inch pieces
  • Salt, pepper and nutmeg, to taste
  • Juice of 1 lemon
  • 3 cups fresh ricotta cheese, drained
  • 1 1/2 cups grated Parmigiano-Reggiano, divided
  • 1 egg
  • 1 box flat, no-boil lasagna sheets
  • 1 1/2 cups Fontina Val d’Aosta or mozzarella (dry cheese in fridge for several hours or overnight wrapped in a paper towel), coarsely shredded

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