Butternut Squash Lasagna

6 Servings
Butternut Squash
Vegetarian
Sweet Savory Cheesey Autumn Baked Main Dish

1 large ternut squash seeded, peeled, cut into 1/2" pieces
1 tablespoon ve oil
1 tablespoon le syrup
1 teaspoon t
0.75 cup golden sins
0.75 cup e nuts toasted at 350 degrees
2 tablespoons unsalted ter
2.5 tablespoons ur
2.5 cups k
8 ounces zarella grated
3 ounces mesan grated
9 lasagna noodles partially cooked

Preheat oven to 400 degrees. Toss squash in olive oil, syrup, and salt. Roast on a baking sheet for 30 minutes, until squash is browned and tender. Turn oven to 350 degrees. Remove squash and place in a bowl with raisins and pine nuts. Gently toss. Melt butter in a saucepan over medium-low heat. Whisk in flour and cook roux, whisking, for 3 minutes. Add milk. Bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, for 10 minutes. Remove from heat. Mix cheeses together. Spread some of the sauce to lightly coat the bottom of a 13" x 9" baking dish. Cover with 3 pasta sheets, more sauce, 1/2 the squash mixture, and 1/3 the cheese mixture. Add the second layer. Top with the remaining noodles, sauce, and cheese. Cover baking dish with foil and bake in the middle of oven for 30 minutes. Remove foil and bake until golden and bubbling, 10-15 minutes more. Remove from oven and let sit for 10 minutes before serving.


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