Lasagna with Golden Pappardelle and Roasted Butternut Squash | Pasta Sonoma
Ingredients 8 oz. Golden Egg Pappardelle Pasta2 1/2 – 3 lbs. butternut squash or Sugar Pie pumpkin, peeled and seeded2-3 Tbs. olive oilSalt and pepper to taste1
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Ingredients
- 8 oz. Golden Egg Pappardelle Pasta
- 2 1/2 – 3 lbs. butternut squash or Sugar Pie pumpkin, peeled and seeded
- 2-3 Tbs. olive oil
- Salt and pepper to taste
- 1/3 cup Parmesan cheese, grated
- 3 cups milk, warmed
- 3 Tbs. butter
- 3 Tbs. flour
- 1 cup aged Gruyere cheese, shredded
- 1 cup Panko bread crumbs (or more)
- 1 oz. Parmesan cheese, grated
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