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1
For the roasted squash, add the dried rosemary to the butternut and steam it until its soft.
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2
That took me 20 minutes.
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3
Steaming it with the rosemary will not only fill your kitchen with the lovely smell of rosemary, itll also make the taste of the butternut more pronounced.
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4
When done, add the olive oil and salt and pepper to taste.
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5
(Keep in mind that the Pecorino contains salt as well.)
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6
Add the rosemary, the onion and the peppercorns to the milk and put on the stove.
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7
Take the pot off the fire when the milk is about to cook.
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8
Leave the pot for at least 10 minutes.
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9
Sieve the milk and put it back in the pot.
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10
Bring it to a boil and add the crumbled cold roux and mustard.
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11
Take the pot off the fire and whisk the roughly grated Pecorino into the sauce, a handful at a time.
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12
Preheat your oven to 200 degrees C. Its time to make some layers!
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13
I used two small oven dishes, both 25 cm x 15 cm.
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14
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.
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15
Put the dishes in the oven for 25 minutes.
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16
Finished!
