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Butternut Squash Lasagna

 
Butternut Squash Lasagna
Posted April 8th, 2014 @ 4:13pm

Butternut Squash Lasagna

I have been teasing this recipe for years now. You see, I made something similar when I was back in college (Butternut Squash Ravioli with Moscato Cream Sauce) and since then I haven't really had a reason (or a taste tester) to try it out, until now! Last week, two of my dear girlfriends and I got together for a good old Girls Night In. I said I would bring the entree if they brought the wine and the gossip!

This dish would be classified to some as a "Fall/Harvest" dish but in my opinion, if you can get butternut squash year round, make this year round! It has roasted butternut squash, caramelized onions, creamy ricotta, and a delicate cream sauce that is out of this world. It's the perfect dish for Sunday Supper, Meatless Monday, Tasty Tuesday... ok, pretty much every day of the week!

Ingredients

1 whole butternut squash, peeled, seeded and cubed

1 sweet onion, thinly sliced

1 tbsp olive oil

1/4 c brown sugar

1/4 c butter

1 tsp cinnamon

1 box of lasagna noodles, cooked

1 6 oz. container of Ricotta

3 c shredded mozzarella

salt and pepper to taste

 

For Sauce

1/4 c butter

2 tbsp flour

1/2 c Moscato wine

1 carton of half & half

1 c shredded mozzarella

 

Preparation

Toss cubed squash in olive oil, brown sugar, cinnamon and a sprinkle of sauce. Lay out on roasting pan and roast at 425 until tender.

While the squash is cooking, caramelize onions in a sautee pan until golden brown.

In a mixing bowl, combine ricotta and 1 cup of mozzarella. Fold in caramelized onions and add a bit of salt and pepper to taste.

By now, the squash should be done. Remove from oven and add to blender or food processor. Blend until smooth. Add a bit of the roasting liquid to get it moving if needed.

Layer cooked lasagna noodles, squash, and ricotta mixture alternating each layer.

 

To prepare the sauce - 

Start by melting butter and adding in flour to make a basic roux. 

Whisking continuously, add in the moscato followed by 1 cup of mozzarella. 

Once you smell the alcohol burning off, add in the half and half slowly, continue to stir. 

Add salt and pepper to taste and pour over the top of the layered lasagna. Top with more mozzarella. 

Bake for 35-40 minutes until cheese is melted and begins to brown.

Let rest outside of oven for 10-15 minutes before serving.

 

 

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