Recipe created by Executive Chef Jyll Everman, Gather on Broadway

Foodservice Quantity (Makes 1 Full Pan / 15 Portions)
$2.66 per serving / approximately $40.00

Combine in a large bowl:

16 cups puréed roasted butternut squash
1/2 cup dark brown sugar
2 tsp cinnamon
1/2 tsp allspice
1 cup chopped toasted hazelnuts
Salt and pepper to taste

Combine in a large bowl:

2 lbs. frozen chopped spinach, thawed, drained and squeezed of all water
20 oz. BelGioioso Ricotta con Latte® cheese
1 cup BelGioioso Shredded Parmesan cheese
Salt and pepper to taste

Sauce

1 cup unsalted butter
1 cup all purpose flour
3 Tbsp. minced garlic or roasted garlic
6 large sage leaves, chopped
Pinch nutmeg
4-5 cups hot whole milk
Salt and pepper to taste

Additional Ingredients

16 oz. oven-ready lasagna noodles
20 oz. BelGioioso Mozzarella cheese, sliced thinly
1 cup BelGioioso Shredded Parmesan cheese

Directions

In a sauce pot, melt the butter with the garlic and sage and cook for 2 minutes. Whisk in flour
and cook 2 additional minutes. Slowly add milk until you get a creamy sauce. Season with
LOTS of salt and pepper.

In a shallow pan (sprayed with cooking spray), spread a thin layer of the sauce on the bottom
of the pan. Top with a single layer of noodles, then more sauce. Spread 1/3 of the butternut
squash over the pasta, then 1/3 of the spinach mixture. Repeat all layers 2 more times. Last
layer is pasta covered in sauce, then topped with BelGioioso Fresh Mozzarella and sprinkle with 1 cup
BelGioioso Parmesan.

Bake, covered, at 375 degrees for 30 minutes. Uncover and bake until golden and bubbling,
about 15 minutes more.