Butternut Squash Lasagna Recipe
Full recipe at vanillaandbean.com
Utensils needed:
- Cooking Spray (for baker)
- 2 1/2 lb (1.1kg) Butternut Squash (about one medium butternut (you'll need about 2 C mashed / 390g))
- 2 Tbs + 2 tsp Olive Oil (divided)
- 1 tsp Sea Salt (divided)
- 1 1/2 Tbs Sage (dried)
- 1 head of Garlic (medium, top sliced to expose garlic)
- 1 (325g) Purple or Yellow Onion (large, sliced in half, then sliced thin in half moons. )
- 2 Tbs Water
- 1 (9oz / 255g) Bunch of Kale (Red Russian or curly green, stems removed and chopped into 1" pieces (see note on spinach))
- 4 C (880g) Whole Milk (divided)
- 1 Bay Leaf
- 4 Springs of Thyme (or an herb bundle of thyme, rosemary and/or sage)
- 4 Tbs All Purpose Flour
- 1/4 tsp Pepper (ground)
- 3/4 tsp Nutmeg (ground)
- 1/4 tsp Red Pepper Flakes
- 6 Dry Lasagna Noodles (whole wheat or regular (I use 3"x7.5" / 7.6cm x 19cm Bionaturae noodles so they fit the pan easily))
- 7 oz (200g) Fontina Cheese (grated, divided)
- Parmesan Cheese
- Chopped Parsley or Thyme
Overview
Prep Time:
1 hr
Cook Time:
1 hr 45 min
Total Time:
2 hr 45 min
