Golden Lasagna Recipe

How to make it

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• . In a 10- to 12-inch frying pan over high heat, frequently stir onions
• with 2 tablespoons butter until limp, about 5 minutes.
• Scoop out 1/2 cup of the onion mixture and set aside.
• To frying pan, add ginger, curry powder, and squash; mix, then scrape into a bowl.
• Stir ricotta cheese into squash mixture and add salt to taste.
• Add egg and mix well.
• Rinse and dry frying pan; return to high heat.
• Add remaining butter, the reserved onion mixture, and flour. Stir until flour is golden, about 3 minutes.
• Remove from heat; add broth and half-and-half.
• Mix until smooth.
• Stir over high heat until mixture boils; reduce heat and simmer,
• stirring often, about 5 minutes.
• Add 1/2 teaspoon nutmeg and salt to taste.
• . Meanwhile, in a 5- to 6-quart pan over high heat, bring about 3
• quarts water to a boil.
• Add lasagna and cook, stirring occasionally, until tender to bite, 12 to 16 minutes.
• Drain, immerse in cold water, then drain again.
• Spread about 1/2 cup of the onion sauce evenly over the bottom of a
• 9- by 13-inch casserole.
• Arrange 1/2 the lasagna neatly over sauce to cover.
• Spoon all the squash mixture onto pasta and spread level.
• Cover neatly with remaining pasta and coat completely with remaining onion sauce.
• Sprinkle with parmesan cheese and dust with more nutmeg.
• . Bake lasagna in a 375F oven until bubbling at edges and lightly
• browned on top, 35 to 40 minutes.
• Let stand 15 to 20 minutes; cut and serve with a wide spatula.
• .