Harvest Lasagna

This elaborate showstopper, a delicate layering of handmade paper-thin noodles and fresh roasted vegetables, bears little resemblance to the lasagnas of old. The bechamel and cheeses make it rich and filling but not heavy; it's beautiful enough for the main-dish pride of place at any Thanksgiving table. (If you prefer a more traditional gooey lasagna, add some shredded mozzarella in between the layers.)

Pasta:
2 c unbleached all-purpose flour
3 eggs
1/2 tsp salt
2 tsp olive oil

Squash:
a 1 1/2 lb butternut squash
Olive oil
Salt

Mushrooms:
1 Tbsp olive oil, butter, or a combination
1/2 red onion, diced
1 1/2 lbs cremini mushrooms, washed and sliced
several sprigs fresh thyme
Salt and freshly ground black pepper

Bechamel:
1/2 stick (4 Tbsp) butter
1/3 c unbleached all-purpose flour
1/2 tsp salt
3 c milk
3/4 c grated Pecorino cheese

Cheese filling:
2 c ricotta cheese
5 ozs soft goat cheese
1 egg
2 Tbsp minced flat-leaf parsley
1/4 tsp salt

Make the pasta: Process the ingredients in a food processor, pulsing until just blended, 15-20 seconds. Add a tablespoon or two of water if needed for proper consistency. Remove to a stand mixer with dough hook. Knead, sprinkling on flour by tablespoonfuls as needed to achieve proper consistency, for 10 minutes. Divide into 4 pieces. Cover loosely with plastic wrap; let stand 60 minutes.

Roast the squash: Preheat oven to 400°. Peel, seed and cube the squash. Toss with olive oil and salt. Spread on a baking sheet in a single layer; roast until squash is tender and lightly browned, 25 to 30 minutes. Set aside.

Cook the mushrooms: Heat oil and/or butter in a large skillet over medium heat. Add onion; saute until softened and translucent. Add mushrooms in a single layer, working in batches if needed. Saute until mushrooms have given up their liquid, are greatly reduced in volume and beginning to brown. Stir in fresh thyme leaves; season with salt and pepper. Set aside.

Roll out pasta: Lightly flour one ball of dough; flatten into a disc with your palm. Set your pasta machine's rollers at their widest setting. Pass through rollers, guiding it flat with your palm and flouring sparingly as needed to prevent sticking. Continue, notching rollers closer together with every other pass and stretching the dough gently as it emerges from the rollers, until pasta is paper-thin. Cut the sheets in half lengthwise; trim edges. Allow to stand for 60 minutes at room temperature if there is time.

Make the bechamel: Melt butter in a large saucepan. Stir in flour and salt. Whisk in milk, stirring constantly, until all milk is added and no lumps remain. Cook over medium heat, stirring frequently, until thickened. Remove from heat; stir in 3/4 c Pecorino. Set aside.

Make the cheese mixture: Stir together all ingredients. Set aside.

Assemble the lasagna: In a 9"x13" baking dish, layer ingredients as follows: 1 c sauce in the bottom, then layer noodles, squash, noodles, sauce; ricotta, noodles, sauce; mushrooms, noodles, the remaining sauce; and sprinkle with 3/4 c grated Pecorino. Cover with foil. (Can be refrigerated for 2 days before baking.)

Bake covered at 375° for 45 minutes, then uncovered for 10-15 minutes or until the top is nicely browned. Let stand 15 minutes before serving. Serves 12 to 16.