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4 cups Butternut squashcubed
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1 jar (8 ounce) oil packed Sun-dried tomatoesoil drained and chopped
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1 box no-boil Lasagna noodles
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2 tbsp extra virgin Olive oil
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1 tbsp Honey
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to taste Kosher Salt
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to taste Black pepper
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6 tbsp Butter
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2 cloves Garlicminced or grated
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1 tbsp fresh Sagechopped
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1 tsp Dried basil
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l ¼ cup All-purpose flour
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3½ cups Whole milkwarmed
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¼ tsp fresh Nutmeggrated
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1 cup Fontinashredded
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1 cup Parmesan cheesegrated
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2 cups whole milk Ricotta cheese
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2 cups Provolone cheeseshredded
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2 tbsp Pine nutstoasted
Directions
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?
This video may vary from the original cook.me recipe
Steps
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1
Done
5
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Preheat oven and prepare baking sheetPreheat oven to 375 °F and grease a 9x13-inch baking sheet. |
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2
Done
2
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Season butternutOn the prepared baking sheet, toss butternut squash, olive oil, honey and a pinch of salt and pepper. |
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3
Done
30
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Roast butternutRoast butternut squash in the preheated oven for 25-30 minutes until tender. |
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4
Done
1
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Prepare cheese sauceIn a medium saucepan, melt butter and add garlic, sage and basil and cook for 30 seconds until aromatic. |
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5
Done
1
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Add flourAdd flour, whisk to combine and cook for 1 minute. |
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6
Done
1
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Add milkSlowly pour in warm milk. |
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7
Done
3
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SeasonSeason with nutmeg, salt and pepper and stir to combine. Bring to a boil, while stirring, for 1 minute. |
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8
Done
2
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Add fontina and parmesan cheesesRemove 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. |
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9
Done
2
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Mash butternutOnce cooked, transfer butternut to a medium bowl and mash until mostly smooth, reserve several roasted pumpkin cubes for the topping. |
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10
Done
2
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Add filling ingredientsAdd ricotta, provolone and sundried tomatoes and fold through evenly. |
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11
Done
5
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Prepare lasagnaSpread 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. |
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12
Done
1
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Add toppingAdd reserved roasted pumpkin cubes and top with remaining ½ cup parmesan cheese. |
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13
Done
45
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BakeBake, uncovered, in the preheated oven for 45 minutes or according to package directions until bubbling and browned. |
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14
Done
10
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ServeAllow to rest for 10 minutes before topping with pine nuts and fried sage, for serving. |
