Butternut Squash Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 cup, cubes Butternut Squash 1 tbsp Extra Virgin Olive Oil .5 cup (8 fl oz) Water, tap .25 cup Butter, salted 0.5 cup Flour - Gold medal all purpose flour 4 cup Milk Whole Vitamin D .25 tsp Nutmeg, ground 1 tsp Salt 1 dash Pepper, black 16 oz Mozzarella Cheese, whole milk 8 tbsp 4C Homestyle 100% Imported Parmesan-Romano Grated Cheese 12 oz Pasta, Lasagna Noodles, no boil
Heat oven to 375 degrees F.
Coat a 13 x 9 x 2 inch glass baking dish.
Toss peeled, cubed squash in olive oil. Place in pan with water. Simmer until squash is tender, about 20 minutes. Mash with salt and pepper to taste.
Melt butter in skillet and add flour. Gradually add milk, stirring until thickened. Add salt and pepper to taste. Add nutmeg.
Spread 3/4 cup of the sauce over the bottom of the pan.
Arrange 5 noodles over the sauce, then half of squash, then 1 cup of shredded mozzarella. then drizzle 1/2 cup of sauce.
Repeat layer of noodles, squash and mozzarella and sauce.
Cover with a third layer of noodles and the remaining sauce.
Cover pan tightly with foil and bake 40 minutes.
Remove foil and sprinkle remaining mozzarella and the grated Parmesan-Romano over the top. Bake until cheese is golden and bubbly, about 15-20 minutes.
Let stand 15 minutes before serving.
Serves 12.
Serving Size: one twelfth of the casserole
Coat a 13 x 9 x 2 inch glass baking dish.
Toss peeled, cubed squash in olive oil. Place in pan with water. Simmer until squash is tender, about 20 minutes. Mash with salt and pepper to taste.
Melt butter in skillet and add flour. Gradually add milk, stirring until thickened. Add salt and pepper to taste. Add nutmeg.
Spread 3/4 cup of the sauce over the bottom of the pan.
Arrange 5 noodles over the sauce, then half of squash, then 1 cup of shredded mozzarella. then drizzle 1/2 cup of sauce.
Repeat layer of noodles, squash and mozzarella and sauce.
Cover with a third layer of noodles and the remaining sauce.
Cover pan tightly with foil and bake 40 minutes.
Remove foil and sprinkle remaining mozzarella and the grated Parmesan-Romano over the top. Bake until cheese is golden and bubbly, about 15-20 minutes.
Let stand 15 minutes before serving.
Serves 12.
Serving Size: one twelfth of the casserole
Nutritional Info Amount Per Serving
- Calories: 387.0
- Total Fat: 17.7 g
- Cholesterol: 55.2 mg
- Sodium: 572.7 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 4.2 g
- Protein: 17.3 g
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