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Butternut Squash Lasagna

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Ingredients

Adjust Servings:
12 lasagna noodles
1 large butternut squash, about 3 lbs
2 tablespoons olive oil, divided
1/2 teaspoon salt
3 tablespoons butter, divided
2 cups chopped yellow onions (1 extra large onion)
1 1/2 lbs swiss chard, chopped,tough stems discarded
1/4 teaspoon salt
1/3 cup flour
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
1/4 teaspoon ground dried sage
4 cups milk (2% is fine)

Nutritional information

485.1
Calories
170 g
Calories From Fat
19 g
Total Fat
9.7 g
Saturated Fat
47.8 mg
Cholesterol
739.5 mg
Sodium
63.1 g
Carbs
6.8 g
Dietary Fiber
7.6 g
Sugars
19.5 g
Protein
394g
Serving Size

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Butternut Squash Lasagna

Features:
    Cuisine:

    It was good and I'll make it again. But ... it does need something and I can't quite put my finger on what would work. Still, it was tasty, creamy, and nutritious.

    • 130 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Butternut Squash Lasagna, This rich, creamy, unusual lasagna will be a hit on your table 🙂 The time taken to put it together is well-worth it!, It was good and I’ll make it again But it does need something and I can’t quite put my finger on what would work Still, it was tasty, creamy, and nutritious


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    Steps

    1
    Done

    Take the Butternut Squash and Peel, Seed, and Cut It Into 1/2-Inch Chunks.

    2
    Done

    Cook the Lasagna Noodles According to Package Directions.

    3
    Done

    Preheat Oven to 450 Degrees F.

    4
    Done

    in a Large Bowl, Toss the Butternut Squash Chunks With 1 Tablespoon Olive Oil and 1/2 Teaspoon Salt, Then Place the Chunks in a Single Layer on a Large Cookie Sheet.

    5
    Done

    Roast the Squash Chunks For 30 Minutes or Until They're Easily Pierced With a Fork, Stirring After 15 Minutes.

    6
    Done

    Remove Chunks from the Oven and Mash Squash With a Food Processor (or Fork or Potato Masher) Until Almost Smooth; Set Aside.

    7
    Done

    Lower the Oven Temperature to 375 Degrees F.

    8
    Done

    in a Large Dutch Oven or Saucepot, Over Medium Heat Melt Together the Remaining 1 Tablespoon Olive Oil and 1 Tablespoon of Butter.

    9
    Done

    Add the Chopped Onion and Cook For About 10 Minutes or Until Golden, Stirring Often; Add the Swiss Chard and 1/4 Teaspoon Salt and Cook Until the Chard Is Wilted and the Liquid Evaporates, Which Will Take About 7 Minutes.

    10
    Done

    Remove from Heat and Set Aside.

    11
    Done

    in a Large Saucepan, Melt the Remaining Butter Over Medium Heat.

    12
    Done

    Whisk in the Flour, Pepper, Garlic Salt, Nutmeg, Thyme, and Sage and Cook For 1 Minute While Stirring Constantly.

    13
    Done

    Gradually Whisk in the Milk Until Smooth and Cook the Sauce Over Medium-High Heat Until It Boils and Thickens Slightly, Stirring Frequently.

    14
    Done

    Boil For an Additional 2 Minutes While Stirring, Then Whisk in All but 2 Tablespoons Parmesan Cheese.

    15
    Done

    Remove the Saucepan from Heat.

    Avatar Of Willow Diaz

    Willow Diaz

    Curry aficionado known for his authentic and flavorful Indian dishes.

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