Butternut Squash Lasagna Recipe

Ingredients

  • 2 butternut squash, peeled and diced
  • 1 (9-ounce) package lasagna sheets, pre-cooked
  • 6 tablespoons caramelized onions (click on the link for the recipe)
  • 2 tablespoons canola oil (or any neutral oil)
  • 1 tablespoon honey
  • 4 sprigs thyme
  • 2 teaspoons Tabasco
  • + 12 more ingredients
    • 2 tablespoons tomato paste
    • ¼ teaspoon nutmeg, freshly grated
    • 3 tablespoons ricotta cheese
    • 1 cup sharp yellow Cheddar cheese
    • ½ cup mozzarella cheese
    • 2 tablespoons Parmesan cheese
    • 6 tablespoons unsalted butter
    • ¾ cup all-purpose flour
    • 4-½ cups milk, warm
    • 1 tablespoon salt
    • 1-¼ teaspoons black pepper, freshly ground
    • 2 tablespoons curly parsley leaves, for garnish

Making butternut squash purée: Preheat the oven to 425°F. Cut the butternut squash in half, vertically. Remove the seeds and the strings in the center. Tuck a sprig of thyme inside each half. Place the halves, flesh side down, on a greased baking sheet and roast them at 425°F for about 1 hour an...

View full recipe at SpringPad

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