Wild Mushroom Lasagne with Butternut Squash Filling
(this is a take on the Gamble Mill's Butternut Squash Ravioli
which is spinach ravioli and roasted hazelnuts as garnish)

Squash Filling:
4 lbs. butternut squash, cubed
2 Tablespoons butter
salt and pepper
1 Tbsp. crumbled sage

Mushroom Sauce:
1/2 cup butter
2 lbs. mixed exotic and domestic mushrooms
(button, shiitake, cremini, and oyster)
2 Tablespoons brandy
1 quart heavy cream
salt and pepper
toasted hazelnuts (only if serving over ravioli,
not for the lasagna)

White Sauce:
1/2 cup butter
1/2 cup flour
3 cups milk
4 egg yolks
grated parmesan cheese
bread crumbs
1 pound spinach pasta sheets

Make squash filling: Preheat oven to 400 degrees. Cut squash in 1/2 and bake with cut-side
down until soft and carmelized around the edge, about 40 minutes. Cool. Scoop out the flesh
and mash with butter and seasonings. Cook in top of a double broiler to dry out the mixture.
Stir frequently. Reduce heat to 350 degrees.

Make mushroom sauce: Melt butter and saute mushrooms over moderately high heat. When they
are soft, flambe with the brandy. After the flame subsides, add enough heavy cream to cover the
mushrooms. Boil until the cream is reduced by 1/2 and thickened. Season with salt and pepper.

Make white sauce (not needed for ravioli): Melt butter and whisk in flour. Cook just until the flour 
starts to turn light golden brown. Gradually add mil and whisk until the mixture is smooth and thick.
When it comes to a boil, remove from the heat and add 2 Tablespoons of the hot white sauce to the
beaten egg yolks, the add the warm yolks to the white sauce. 

Make lasagna: Spray a large casserole (4-liter Pyrex baking dish) with nonstick cooking spray.
Layer mushroom sauce, uncooked pasta, squash, pasta, mushroom sauce, pasta, squash, pasta, mushroom 
sauce. Top with white sauce and sprinkle with grated parmesan cheese and bread crumbs. Bake at 350 for 
1 to 1-1/2 hours, or until top is golden brown. Let rest 15 minutes before cutting.