WINTER WHITE LASAGNE This meatless lasagne features five different cheeses. Feel free to make substitutions depending upon availability. 1 butternut squash, 1 1/2 lb (750 g) halved lengthwise and seeds and fibers removed 12 dried lasagne noodles 6 tablespoons unsalted butter 6 tablespoons all-purpose flour 3 cups half-and-half, heated 1/2 cup grated Parmesan cheese 1/4 teaspoon grated nutmeg Salt and freshly ground pepper to taste 2 cups ricotta cheese 1/2 cup grated pecorino romano cheese 2 eggs 3/4 cup finely chopped fresh flat-leaf parsley Pinch of ground cloves 2 tablespoons olive oil 14 oz (440 g) fresh mushrooms, brushed clean and thinly sliced 2 cloves garlic, finely chopped 1 cup crumbled Gorgonzola cheese 2 cups shredded fontina cheese

Preheat an oven to 350°F. Place the squash halves, cut sides down, in a baking pan and add a couple spoonfuls of water to the pan. Cover and bake until tender, about 35 minutes. Let cool, then peel and cut cut crosswise into thin slices. Set aside.

Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the noodles, stir well, and cook until almost al dente, about 10 minutes or according to the package directions. Drain and immerse in cold water until ready to use.

To make a Parmesan béchamel sauce, in a saucepan over low heat, melt the butter. Add the flour and cook, stirring, for 2 minutes. Gradually stir in the hot half-and-half and bring to a boil over low heat. Boil gently, stirring constantly, until thickened, about 5 minutes. Stir in the Parmesan cheese, nutmeg, salt, and pepper. Set aside. In a bowl, whisk together the ricotta and romano cheeses, eggs, 1/2 cup of the parsley, cloves, and pepper to taste. Set aside.

In a frying pan over medium-high heat, warm the olive oil. Add the mushrooms and cook, stirring, until lightly browned, about 10 minutes. Add the remaining 1/4 cup parsley, garlic, and salt and pepper to taste. Cook, stirring, for 2 minutes. Remove from the heat and set aside.

If the oven has been turned off, reheat it to 350°F. Lightly butter a shallow 10-by-14-inch baking dish.

Drain the noodles and pat dry with paper towels. Arrange 4 noodles, slightly overlapping, on the bottom of the prepared dish. Spread with the ricotta mixture and top with a layer of the squash slices. Add a second layer of noodles. Top with a layer of the mushrooms. Sprinkle with the Gorgonzola cheese. Top with a final layer of noodles. Pour the béchamel sauce over the top. Sprinkle evenly with the fontina cheese.

Bake until the top is browned and bubbly, 45-55 minutes. Remove from the oven and let stand for 15 minutes. Cut into squares to serve.

Serves 8-10.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]