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Butternut Squash and Sundried Tomato White Lasagna

Butternut Squash and Sundried Tomato White Lasagna

Name: Butternut Squash and Sundried Tomato White Lasagna
Prep time: 55 min
Cook time: 55 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Italian
Ingredients: Butternut squash 4 cups; Sun-dried tomatoes 1 jar (8 ounce) oil packed; Lasagna noodles 1 box no-boil; Olive oil 2 tbsp extra virgin; Honey 1 tbsp; Kosher Salt to taste; Black pepper to taste; Butter 6 tbsp; Garlic 2 cloves; Sage 1 tbsp fresh; Dried basil 1 tsp; All-purpose flour l ¼ cup; Whole milk 3½ cups; Nutmeg ¼ tsp fresh; Fontina 1 cup; Parmesan cheese 1 cup; Ricotta cheese 2 cups whole milk; Provolone cheese 2 cups; Pine nuts 2 tbsp

Italian Vegetable Cheese Lasagna

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Like 10
1h 50m
Serves 6
Easy
375 °F
(1)

Ingredients

	4 cups Butternut squash cubed
	1 jar (8 ounce) oil packed Sun-dried tomatoes oil drained and chopped
	1 box no-boil Lasagna noodles
	2 tbsp extra virgin Olive oil
	1 tbsp Honey
	to taste Kosher Salt
	to taste Black pepper
	6 tbsp Butter
	2 cloves Garlic minced or grated
	1 tbsp fresh Sage chopped
	1 tsp Dried basil
	l ¼ cup All-purpose flour
	3½ cups Whole milk warmed
	¼ tsp fresh Nutmeg grated
	1 cup Fontina shredded
	1 cup Parmesan cheese grated
	2 cups whole milk Ricotta cheese
	2 cups Provolone cheese shredded
	2 tbsp Pine nuts toasted

Nutritional information

775

Calories

49.9g

Fat

46.1g

Carbohydrate

38.4g

Protein

149mg

Cholesterol

850mg

Sodium

Cuisine:

Italian Recipes

Ingredients

4 cups Butternut squash
cubed
1 jar (8 ounce) oil packed Sun-dried tomatoes
oil drained and chopped
1 box no-boil Lasagna noodles
2 tbsp extra virgin Olive oil
1 tbsp Honey
to taste Kosher Salt
to taste Black pepper
6 tbsp Butter
2 cloves Garlic
minced or grated
1 tbsp fresh Sage
chopped
1 tsp Dried basil
l ¼ cup All-purpose flour
3½ cups Whole milk
warmed
¼ tsp fresh Nutmeg
grated
1 cup Fontina
shredded
1 cup Parmesan cheese
grated
2 cups whole milk Ricotta cheese
2 cups Provolone cheese
shredded
2 tbsp Pine nuts
toasted

Butternut Squash and Sundried Tomato White Lasagna

This Butternut Squash and Sundried Tomato White Lasagna lends its glory to the 4 cheese blend involved in this recipe. With a mix of fontina cheese, parmesan cheese, whole milk ricotta cheese and provolone making your lasagne extra creamy and cheesy in between layers of soft lasagne sheets with roasted butternut cubes and sundried tomatoes, no one would even know you’re not Italian!

To make Butternut Squash and Sundried Tomato White Lasagna, you will need the following ingredients:

So, how to make Butternut Squash and Sundried Tomato White Lasagna?

Steps to make Butternut Squash and Sundried Tomato White Lasagna

1	Preheat oven and prepare baking sheet	5
Preheat oven to 375 °F and grease a 9x13-inch baking sheet.
2	Season butternut	2
On the prepared baking sheet, toss butternut squash, olive oil, honey and a pinch of salt and pepper.
3	Roast butternut	30
Roast butternut squash in the preheated oven for 25-30 minutes until tender.
4	Prepare cheese sauce	1
In a medium saucepan, melt butter and add garlic, sage and basil and cook for 30 seconds until aromatic.
5	Add flour	1
Add flour, whisk to combine and cook for 1 minute.
6	Add milk	1
Slowly pour in warm milk.
7	Season	3
Season with nutmeg, salt and pepper and stir to combine. Bring to a boil, while stirring, for 1 minute.
8	Add fontina and parmesan cheeses	2
Remove from heat and add fontina cheese and ½ cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set aside.
9	Mash butternut	2
Once cooked, transfer butternut to a medium bowl and mash until mostly smooth, reserve several roasted pumpkin cubes for the topping.
10	Add filling ingredients	2
Add ricotta, provolone and sundried tomatoes and fold through evenly.
11	Prepare lasagna	5
Spread ¼ cheese sauce in the base of the baking dish, top with a few sheets of lasagna and spread ½ butternut and sundried tomato mixture over the pasta sheets and top with another ¼ cheese sauce. Continue with another layer of lasagna sheets, remaining butternut mixture and another ¼ cheese sauce, finishing with the rest of lasagna sheets and last ¼ cheese sauce before topping.
12	Add topping	1
Add reserved roasted pumpkin cubes and top with remaining ½ cup parmesan cheese.
13	Bake	45
Bake, uncovered, in the preheated oven for 45 minutes or according to package directions until bubbling and browned.
14	Serve	10
Allow to rest for 10 minutes before topping with pine nuts and fried sage, for serving.

Let your Italian juices flow and try this Butternut Squash and Sundried Tomato White Lasagne recipe in your own kitchen. If there are any leftovers, enjoy them for a delicious work lunch the next day! Let us know when you attempt this one and tag #cookmerecipes online to be in touch!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.