Butternut Squash Lasagna
 
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This fall lasagna can be made with any winter squash and can be served as either a side dish or a vegetarian entree.
Recipe type: Entree
Serves: 6
Ingredients
  • 1½ pounds butternut squash, about 6 cups when cubed
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk, whole or 2%
  • salt and pepper, to taste
  • ½ teaspoon nutmeg, freshly ground
  • 15 ounces ricotta cheese, whole milk or part skim
  • 12 lasagna noodles, whole wheat or white, cooked al dente
  • ½ pound mozzarella cheese, shredded
Instructions
  1. Peel and cube butternut squash and cook in a large pot of boiling water until soft; puree in food processor and set aside. Heat butter and flour in a saucepan until it turns a slight golden brown; add milk, whisking vigorously to avoid lumps. Season with salt and pepper, add nutmeg, and continue stirring until thickened. Stir in ricotta cheese until smooth. Layer 3 noodles on the bottom of a greased 9 x 13 glass baking dish. Spread with ¼ of the butternut squash, then top with ¼ of the cheese sauce. Repeat for 3 more layers, then spread shredded mozzarella over the top and cover with foil. Bake at 350 degrees until bubbly, about 45 minutes.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2009/12/butternut-squash-lasagna/