Lasagne Ligure by Chef Tom Fosnot

Start by preparing the arugula pesto. Combine garlic and pine nuts in food processor with salt and pepper and pulse until well chopped. Add arugula leaves and pulse until well chopped. Add cheese and oil and pulse again until well blended. Pesto should be thick and creamy.

Preheat the oven to 350 degrees F. for the squash puree. Toss squash with honey, salt, pepper, olive oil and roast face down on cookie sheet in oven. Roast for 1 hour or until very soft. Remove and cool to room temperature. Remove skin from squash and reserve pan drippings.

In food processor, combine squash, water and pan drippings and blend until smooth.

Time for the carmelized onions. In saut pan over medium heat cook onions in butter and oil with salt and pepper. Cook until onions are golden brown.

Saut the mushrooms, In saut pan over high heat, add oil. Add mushrooms and garlic and salt and pepper and cook, stirring constantly. Cool on baking sheet.

Assembling the lasagne carefully: In a 1 inch deep baking pan, grease pan with olive oil. Lay one layer of pasta, cover layer with a half of squash puree, then half of onions, then half of mushrooms, then a third of pesto, then 4 oz. crescenza cheese and four ounces mozzarella.

Add layer of pasta and repeat. Top final layer with rest of pesto, mozzarella and crescenza cheese. Bake in oven until hot, about 15 minutes.

Garnish with fresh arugula tossed with lemon juice and olive oil.

Enjoy!