Butternut Squash and Sun-Dried Tomato White Lasagna
Ingredients
-
4
cups
butternut squash, cubed
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
honey
-
kosher salt and pepper
-
6
tablespoons
butter
-
2
cloves
garlic, minced or grated
-
1
tablespoon
fresh sage, chopped
-
1
teaspoon
dried basil
-
¼
cup
flour
-
3½
cups
whole milk
-
¼
teaspoon
fresh grated nutmeg
-
1
cup
shredded fontina cheese
-
1
cup
parmesan cheese, grated
-
2
cups
whole milk ricotta
-
2
cups
shredded provolone
-
1
jar (8 ounce)
oil packed sun-dried tomatoes, oil drained and chopped
-
1
box
no-boil lasagna noodles
-
2
tablespoons
toasted pine nuts
Instructions
- 1. Preheat the oven to 375°F and grease a 9x13 inch pan.
- 2. Toss the butternut squash with olive oil, honey, salt, and pepper, then roast for 25-30 minutes until tender.
- 3. Melt butter in a saucepan, add garlic, sage, and basil, and cook until fragrant. Whisk in flour and cook for about 1 minute. Gradually add milk, stir in nutmeg, and season with salt and pepper. Bring to a boil and stir until thickened. Remove from heat and mix in fontina and ½ cup of parmesan until melted.
- 4. Mash the roasted squash and mix with ricotta, provolone, and sun-dried tomatoes.
- 5. In the prepared baking dish, spread ¼ of the cheese sauce, layer with lasagna sheets, then half of the squash mixture, and another ¼ of the cheese sauce. Repeat the layers, finishing with noodles and the remaining cheese sauce. Top with the remaining parmesan.
- 6. Bake uncovered for 45 minutes until the top is bubbly and browned. Let stand for 10 minutes before serving, then top with pine nuts and fried sage.
Nutrition Facts (estimated)
Servings
8
Calories
611
Total fat
30g
Total carbohydrates
55g
Total protein
25g
Sodium
500mg
Cholesterol
100mg
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