Butternut Squash Lasagne

Butternut Squash Lasagne
Photo by www.chow.com

Ingredients

  • 2 ounces Gorgonzola cheese, cut into small pieces
  • ½ cup finely grated Parmigiano-Reggiano cheese (about ¾ ounce)
  • 4 ½ cups shredded fontina cheese (about 6 ounces)
  • ¼ cup unsweetened chestnut purée, such as Clement Faugier (about 3 ounces)
  • 1 (9-ounce) box par-cooked lasagna noodles
  • "Béchamel Sauce":http://www.chow.com/recipes/10789 (warmed)
  • 1/3 cup water
  • + 4 more ingredients
    • 2 medium cloves garlic, minced
    • 1 ½ pounds butternut squash, peeled, seeded, and cut into small dice (about 5 cups)
    • ½ pound cremini mushrooms, stemmed and sliced (about 3 cups)
    • 3 tablespoons olive oil

Heat the oven to 400°F and arrange a rack in the top third. Heat olive oil in a large frying pan over high heat. When it begins to smoke, add mushrooms and season with salt and freshly ground black pepper. Cook, stirring occasionally, until tender and crispy at the edges, about 4 minutes. Stir ...

View full recipe at Chow

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