Ingredients

• I whole medium-sized kabocha squash

• 1 medium head radicchio, cored and shredded

• 4 tablespoons butter

• 1 tablespoons butter

• 1 tablespoon chopped fresh sage

• 1 tablespoon chopped fresh thyme

• ¼ cup floor

• 4 cups whole milk

• A pinch of freshly grated nutmeg

• A pinch of cayenne

• 1 medium onion, finely diced

• 3 cloves garlic, chopped

• ½ lb button mushrooms, sliced

Instructions

1. Roast kobacha squash for about an hour until pierced with a fork. Let squash cool  then cut in half to remove and discard seeds. Scoop out pulp and puree in a food processor until smooth.

2. Make the bechamel sauce: melt butter in a medium saucepan over medium heat. Add sage and thyme and cook for 1 minute. Then add flour and cook for 1 minute. Raise the heat to high and add milk and bring to a boil, continuing to whisk. Remove from heat and stir in squash puree, nutmeg, cayenne, salt and pepper.

3. Saute the vegetables : Heat olive oil over medium-high heat and add onion, garlic and button mushrooms. Saute until the mushrooms have released and then reabsorbed their liquid. Add radicchio cored and shredded and saute for 2 minutes. Add 2 tablespoons of water, cover the pan and reduce heat to medium-low. Cook and stir until radicchio has just wilted. Take mixture off of heat and let cool.

4. Assemble and bake lasagna. Brush the bottom of deep 9x 13 baking dish with olive oil and a thin layer of the bechamel. Layer lasagna noodles, mozzarella and pecorino romano cheese with the bechamel and sautéed vegetables until you’ve used all of the ingredients. Bake at 400 for about 45 minutes until brown and bubbly.