Butternut Squash Lasagna

FOODISTA
16Ingredients
80Minutes

Ingredients

US|METRIC
  • 1 butternut squash (large)
  • 2 teaspoons salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon grated nutmeg (freshly)
  • 1 1/2 pounds lasagna noodles (cooked to al dente)
  • 1/2 stick butter
  • 4 tablespoons flour
  • 4 cups milk (slightly warmed)
  • 1/2 cup pecorino romano (grated)
  • 4 cloves garlic
  • 2 cups ricotta
  • 1 egg
  • 2 1/2 cups shredded mozzarella
  • olive oil
  • salt
  • pepper
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    Directions

    1. Oven at 375 degrees.
    2. Don't be thrown off by the butternut squash, while it is very hard, the skin in thin. Using a potato peeler go ahead and peel off the skin. Cut the squash in half then into ~1/2 to 3/4 inch slices. Remove and discard the seeds. Dice the squash into 1 inch cubes.
    3. Place the squash onto a lined baking sheet. Toss with the salt, cinnamon, nutmeg and enough olive oil to coat. Cook for about 25-30 minutes until fork tender and lightly browned.
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