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RECIPE
13 INGREDIENTS11 STEPS1HR 20MIN

Butternut Squash Lasagna

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This vegetarian Butternut Squash Lasagna recipe is easy, hearty, and full of fall flavors! No-boil lasagna noodles and canned butternut squash means easy prep! You can make it the day before then bake it, or cook it up and pop it in the freezer it for a snow day!
1HR 20MIN
Total Time
1HR 10MIN
Active Time

Fine Foods Blog

Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
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Ingredients

US / METRIC
Servings:
8
Serves 8
12
No-Boil Lasagna Noodles
2 cans
(15 oz)
1/4 cup
3 1/2 cups
Whole Milk
1 Tbsp
Finely Chopped  Fresh Sage
1 pinch
Ground Nutmeg
2 cups
1 1/2 cups
Grated  Fontina Cheese
1/2 cup
to taste
8
to fry for garnish

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Nutrition Per Serving

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CALORIES
519
FAT
25.7 g
PROTEIN
22.6 g
CARBS
53.1 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish and set aside.
Step 2
Empty the Butternut Squash (2 can) into a mixing bowl and season with Salt (to taste) and Ground Black Pepper (to taste).
Step 3
Mix together the Mozzarella Cheese (2 cup) and Fontina Cheese (1 1/2 cup). Keep the parmesan separate.
Step 4
Make the bechamel sauce. In a large skillet, melt the Butter (1/4 cup) over medium heat. Add the All-Purpose Flour (1/4 cup) and mix together for about one minute.
Step 5
Gradually whisk in the Whole Milk (3 1/2 cup) so no lumps remain. Bring to a boil, then simmer for about 5 minutes until the mixture thickens and will coat the back of a spoon. Whisk in the Ground Nutmeg (1 pinch) and Fresh Sage (1 tablespoon), then season with Salt (to taste) and Ground Black Pepper (to taste).
Step 6
Add 3/4 cup of the milk mixture to the bottom of the baking dish. Place 3 of the No-Boil Lasagna Noodles (12) on top of the sauce. Spread 1/3 of the butternut squash on top of the noodles. Top with 1/2 cup of the mozz/fontina cheese mixture. Drizzle with 1/2 cup of the bechamel sauce.
Step 7
Repeat the layers in this way using the same measurements: noodles, squash, cheese, bechamel, noodles, squash, cheese, bechamel. Add the final three noodles, then top with all remaining bechamel sauce and all remaining mozzarella/fontina mixture.
Step 8
Cover with foil and bake for about 45 minutes, until lasagna is bubbling and cheese is melted.
Step 9
While the lasagna is baking, heat a splash (around 1 tablespoon) of Olive Oil in a small skillet over medium heat. Fry Sage Leaves (8) until they curl slightly and are fragrant, about 30 seconds. Allow to drain on a dry paper towel.
Step 10
Remove foil, top with the Parmesan Cheese (1/2 cup) and bake for about 15 minutes until the cheese is golden brown.
Step 11
Remove from the oven and allow to stand 15 minutes before serving. Top with the sage leaves and serve.

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Nutrition Per Serving
Calories
519
% Daily Value*
Fat
25.7 g
33%
Saturated Fat
15.5 g
78%
Trans Fat
0.0 g
--
Cholesterol
94.8 mg
32%
Carbohydrates
53.1 g
19%
Fiber
3.7 g
13%
Sugars
16.6 g
--
Protein
22.6 g
45%
Sodium
501.2 mg
22%
Vitamin D
0.3 µg
2%
Calcium
512.1 mg
39%
Iron
2.1 mg
12%
Potassium
672.9 mg
14%
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