Butternut Squash Lasagna with Blue Cheese and Mozzarella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*4 cups butternut squash, peeled and cubed into 1-inch pieces*1 yellow onion, chopped*1 tablespoon olive oil*Salt and pepper, to taste*1 cup ricotta*1 egg*1 teaspoon salt*1 teaspoon pepper*2 tablespoons butter*1 tablespoon whole wheat flour*1 tablespoon all purpose flour*1 cup milk (skim works fine)*1 cup blue cheese*10 ounces lasagna noodles (about 10 or 11 strips), cooked according to package instructions*3/4 cup shredded mozzarella*Salt and pepper, to taste
1.) Preheat oven to 375F. Toss butternut squash and onion together with olive oil and salt and pepper. Spread across a Silpat-lined baking sheet and roast for 30 minutes (flipping occasionally) or until squash is tender to the piercing of a fork.
2.) Prepare ricotta sauce: mix ricotta with egg and salt and pepper. Set aside for assembling lasagna.
3.) Meanwhile, cook lasagna based on package instructions (al dente—tender, but a little firm). Remove from heat and strain.
4.) Prepare blue cheese sauce: melt butter in a non-stick, medium-sized saucepan over medium heat. Whisk in both flours and cook for 1 minute to give the flour a nutty flavor. Slowly whisk in milk and stir occasionally until mixture thickens. Remove from heat and stir in blue cheese.
5.) Grease 9.5 x 12.5 (somewhat deep) casserole dish with non-stick spray and spoon several tablespoons of the blue cheese sauce and ricotta mixture over the bottom of your pan. Lay several lasagna noodles flat across the surface and spoon with more blue cheese sauce. Add half of your butternut squash and onion and dress in half of the ricotta mixture. Assemble next layer in the same order: lasagna noodles, blue cheese sauce, the rest of your butternut squash, ricotta, and lasagna. On the third layer, cover with any leftover cheese sauce (ricotta and/or blue cheese) and sprinkle all over with mozzarella. Sprinkle with salt and pepper and a little bit of sage.
6.) Bake in oven for 25-30 minutes, or until top of lasagna is golden and bubbly. Remove from oven and rest for 5 minutes before serving.
Serving Size: 6 servings
2.) Prepare ricotta sauce: mix ricotta with egg and salt and pepper. Set aside for assembling lasagna.
3.) Meanwhile, cook lasagna based on package instructions (al dente—tender, but a little firm). Remove from heat and strain.
4.) Prepare blue cheese sauce: melt butter in a non-stick, medium-sized saucepan over medium heat. Whisk in both flours and cook for 1 minute to give the flour a nutty flavor. Slowly whisk in milk and stir occasionally until mixture thickens. Remove from heat and stir in blue cheese.
5.) Grease 9.5 x 12.5 (somewhat deep) casserole dish with non-stick spray and spoon several tablespoons of the blue cheese sauce and ricotta mixture over the bottom of your pan. Lay several lasagna noodles flat across the surface and spoon with more blue cheese sauce. Add half of your butternut squash and onion and dress in half of the ricotta mixture. Assemble next layer in the same order: lasagna noodles, blue cheese sauce, the rest of your butternut squash, ricotta, and lasagna. On the third layer, cover with any leftover cheese sauce (ricotta and/or blue cheese) and sprinkle all over with mozzarella. Sprinkle with salt and pepper and a little bit of sage.
6.) Bake in oven for 25-30 minutes, or until top of lasagna is golden and bubbly. Remove from oven and rest for 5 minutes before serving.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 423.0
- Total Fat: 17.5 g
- Cholesterol: 73.7 mg
- Sodium: 896.4 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 2.3 g
- Protein: 19.0 g
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