Butternut Squash Lasagna

Butternut Squash Lasagna
Butternut Squash Lasagna

Ingredients

Butternut Squash Mixture
  • 4 cups pureed, roasted butternut squash
  • 2 Tbsp. dark brown sugar
  • 1/2 tsp. cinnamon
  • Dash of allspice
  • 1/4 cup roasted hazelnuts, crushed
  • Salt & pepper to taste
Spinach Mixture
  • 8 oz. frozen chopped spinach, thawed, drained and squeezed of all water
  • 10 oz. BelGioioso Ricotta con Latte® cheese
  • 4 oz. BelGioioso Parmesan cheese, shredded
  • Salt & pepper to taste
Sauce
  • 1/4 cup unsalted butter
  • 2 tsp. garlic, minced
  • 2 sage leaves, chopped
  • 1/4 cup all-purpose flour
  • 1 cup whole milk, heated
  • Dash nutmeg
  • Salt & pepper to taste
Other Ingredients
  • 9 oz. no boil lasagna noodles
  • 10 oz. BelGioioso Fresh Mozzarella cheese, sliced
  • 4 oz. BelGioioso Parmesan cheese, shredded

Directions

Preheat oven to 375°F.

In a large bowl, combine the pureed roasted butternut squash, brown sugar, cinnamon, allspice, roasted hazelnuts, salt and pepper. Set aside.

In a medium saucepan, melt butter with the garlic and sage and cook for 2 minutes. Whisk in flour and cook 2 additional minutes. Slowly add the hot milk until you get a creamy sauce, season with nutmeg, salt and pepper.

In a shallow nonstick pan, 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 mixture over the pasta, then 1/3 of the spinach mixture. Repeat layers 2 more times. Last layer is pasta covered with sauce then topped with BelGioioso Fresh Mozzarella slices and sprinkled with 4 oz. BelGioioso Parmesan.

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

Ingredients

Butternut Squash Mixture
  • 4 cups pureed, roasted butternut squash
  • 2 Tbsp. dark brown sugar
  • 1/2 tsp. cinnamon
  • Dash of allspice
  • 1/4 cup roasted hazelnuts, crushed
  • Salt & pepper to taste
Spinach Mixture
  • 8 oz. frozen chopped spinach, thawed, drained and squeezed of all water
  • 10 oz. BelGioioso Ricotta con Latte® cheese
  • 4 oz. BelGioioso Parmesan cheese, shredded
  • Salt & pepper to taste
Sauce
  • 1/4 cup unsalted butter
  • 2 tsp. garlic, minced
  • 2 sage leaves, chopped
  • 1/4 cup all-purpose flour
  • 1 cup whole milk, heated
  • Dash nutmeg
  • Salt & pepper to taste
Other Ingredients
  • 9 oz. no boil lasagna noodles
  • 10 oz. BelGioioso Fresh Mozzarella cheese, sliced
  • 4 oz. BelGioioso Parmesan cheese, shredded

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