halfbakedharvest4.3
Butternut Squash and Sun-Dried Tomato White Lasagna
A vegetarian white lasagna with roasted butternut squash and ricotta cheese, sun-dried tomatoes, and a creamy Béchamel sauce.
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min🔥 Cook: 1h 30m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking dish
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 375 degrees F. Grease a 9x13 inch pan. 2. On a baking sheet, toss together the butternut squash, olive oil, honey, and a pinch each of salt and pepper. Transfer to the oven and roast for ⏱️ 25-30 minutes or until the squash is tender. 3. Melt the butter in a medium sauce pan. Add the garlic, sage, and basil and cook ⏱️ 30 seconds or until fragrant. Whisk in the flour and cook for about ⏱️ 1 minute. Slowly add the milk. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for ⏱️ 1 minute. Remove from heat and stir in the fontina cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.4. In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta, provolone, and sun-dried tomatoes.5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top, and then top with the remaining butternut squash mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining 1/4 of the cheese sauce over top. Top with the remaining 1/2 cup of parmesan cheese. Bake uncovered for ⏱️ 45 minutes or until the top has bubbled up and browned a bit. Let stand ⏱️ 10 minutes before serving. Top with pine nuts and fried sage.
butternut squash, cubed (about 1 medium squash)4 cupsbutter6 tablespoonshoney1 tablespoongarlic, minced or grated2 clovesfresh sage, chopped1 tablespoondried basil1 tspshredded fontina cheese1 cupparmesan cheese, grated1 cupshredded provolone2 cups
Nutrition Facts
calories
611 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
6 g
sugar Content
21 g
sodium Content
852 mg
protein Content
36 g
cholesterol Content
113 mg
carbohydrate Content
61 g
saturated Fat Content
24 g
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