Butternut Lasagna with Rosemary-Pecorino Cream

For the roasted squash, add the dried rosemary to the butternut and steam it until it’s soft. That took me 20 minutes. Steaming it with the rosemary will not only fill your kitchen with the lovely smell of rosemary, it’ll also make the taste of the butternut more pronounced. When done, add the olive oil and salt and pepper to taste. (Keep in mind that the Pecorino contains salt as well.)

Add the rosemary, the onion and the peppercorns to the milk and put on the stove. Take the pot off the fire when the milk is about to cook. Leave the pot for at least 10 minutes. Sieve the milk and put it back in the pot. Bring it to a boil and add the crumbled cold roux and mustard. Take the pot off the fire and whisk the roughly grated Pecorino into the sauce, a handful at a time.

Preheat your oven to 200°C. It’s time to make some layers! I used two small oven dishes, both 25 cm x 15 cm. The layers should be as follows (bottom to top): butternut mix, lasagna sheet, pecorino cream topped with some sliced almonds, lasagna sheet, butternut mixture, lasagna sheet, pecorino cream with the rest of the sliced almonds, finely grated pecorino, 3 slices of mozzarella.

Put the dishes in the oven for 25 minutes. Finished!