Nonna Maria Pesce’s Butternut Squash Lasagna

Name: Nonna Maria Pesce’s Butternut Squash Lasagna (Lasagne di Zucca)
Prep time: 35 min
Cook time: 1 h 40 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 3 celery ribs, cut into ¼-inch (6 mm) dice; 1 small carrot, cut into ¼-inch (6 mm) dice; 1 small onion, cut into ¼-inch (6 mm) dice; ¾ cup (182 g) canned crushed tomatoes; ¼ cup (60 ml) cold water; Black pepper, to taste; 2½ pounds (1.3 kg) butternut squash, cut into 1-inch (2.5 cm) dice; Unsalted butter, for greasing; Salt, to taste; 17 or 18 dried lasagna pasta noodles; 2 large eggs, beaten; 16 ounces (454 g) fresh mozzarella cheese, cut into ¼-inch (6 mm) cubes; 12 ounces (340 g) mortadella or ham, about 12 slices (optional); 12 ounces (340 g) mortadella or ham, about 12 slices (optional); ½ cup (50 g) grated Parmigiano-Reggiano cheese, divided

Lasagne di Zucca

Preparation info

Yield:
6
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Italian-Americans can’t seem to celebrate Thanksgiving without a pasta course preceding the turkey. You know, just in case a twelve-pound (5.4 kg) turkey with all the trimmings isn’t enough food. Lasagne or some other kind of pasta al forno is a classic choice. I first tasted Nonna Maria’s yummy, autumn-inspired lasagna three years ago when my boyfriend Nick invited me over for our first Thanksgiving together. When I told her it was fantastic,

Ingredients

Europe
Italy
Pasta
Thanksgiving
Autumn

Ingredients

Method