Italian
Butternut Squash Lasagna
Cook Time: 60 min | Servings: 10 | Calories: 760
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Cook Time
60 min
Servings
10
Calories
760
This butternut squash dish is the epitome of fall comfort food with its soothing filling of Sargento® Part-Skim Ricotta Cheese and a blend of seasonings from a spice rub to sage and nutmeg. This dish is perfect for a family-style meal during the holidays.
Ingredients
- 1 large (3 lb.) butternut squash, peeled, seeded and cut into 1/2-inch chunks
- 2 Tbsp. olive oil
- 3-1/2 Tbsp. finely chopped fresh sage leaves, divided
- 1-1/2 Tbsp. Toasted Spice Rub*, divided (optional)
- 2 tsp. salt, preferably finely ground gray salt
- 1 pkg. (16 oz.) lasagna noodles
- 2 cups (15 oz.) Sargento® Whole Milk or Part-Skim Ricotta Cheese
- 2 large eggs
- 2 tsp. nutmeg, preferably freshly grated, divided
- 6 cups (1-1/2 lbs.) Sargento® Shredded 6 Cheese Italian, divided
- 6 Tbsp. butter
- 8 cups whole milk
- 2 tsp. minced garlic
- 6 Tbsp. flour
Directions
- Toss squash with olive oil, 1-1/2 tablespoons sage, 1 teaspoon salt and 1 tablespoon spice rub; spread in a single layer on a foil-lined 15 x 10-inch jelly roll pan. Bake in preheated 400°F oven until tender, about 50 minutes, stirring at least once. Transfer to a food processor; process until smooth.
- Meanwhile, cook lasagna noodles in salted water according to package directions. Drain; rinse with cold water and arrange in a single layer on wax paper.
- Combine Ricotta cheese, eggs and 1 teaspoon nutmeg in a large bowl. Stir in 1 cup shredded cheese; set aside.
- For sauce, melt butter in a large saucepan over medium-high heat. Add garlic and remaining 2 tablespoons sage; cook and stir 30 seconds. Add flour, cook and stir until well combined. Whisk in milk and remaining spice rub and salt; bring to a boil, whisking frequently. Reduce heat; simmer sauce 8 minutes or until slightly thickened, whisking frequently.
- Stir pureed squash into Ricotta cheese mixture. Spread evenly over lasagna noodles, leaving a 1/2-inch border at one short end of each noodle (about 1/4 cup mixture per noodle). Sprinkle 2-1/2 cups shredded cheese over all (2 tablespoons per noodle). Roll up each noodle, starting at the end without the border. Place rolls seam-side down in two buttered 13 x 9-inch glass baking dishes. Pour sauce evenly over rolls; top with remaining 1-1/2 cups shredded cheese.**
- Bake at 375°F, uncovered, 50 to 55 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes before serving so sauce thickens.
