Dinner

Butternut Squash Lasagna is for Dinner.

Butternut Squash Lasagna takes 45 minutes to prepare.

Butternut Squash Lasagna takes 60 minutes to cook.

Butternut Squash Lasagna makes 12 servings.

The ingredients for Butternut Squash Lasagna are:

6 cup, cubes Butternut Squash
1 tbsp Extra Virgin Olive Oil
.5 cup (8 fl oz) Water, tap
.25 cup Butter, salted
0.5 cup Flour - Gold medal all purpose flour
4 cup Milk Whole Vitamin D
.25 tsp Nutmeg, ground
1 tsp Salt
1 dash Pepper, black
16 oz Mozzarella Cheese, whole milk
8 tbsp 4C Homestyle 100% Imported Parmesan-Romano Grated Cheese
12 oz Pasta, Lasagna Noodles, no boil

Here is how you make Butternut Squash Lasagna:

Heat oven to 375 degrees F.Coat a 13 x 9 x 2 inch glass baking dish.Toss peeled, cubed squash in olive oil. Place in pan with water. Simmer until squash is tender, about 20 minutes. Mash with salt and pepper to taste.Melt butter in skillet and add flour. Gradually add milk, stirring until thickened. Add salt and pepper to taste. Add nutmeg.Spread 3/4 cup of the sauce over the bottom of the pan.Arrange 5 noodles over the sauce, then half of squash, then 1 cup of shredded mozzarella. then drizzle 1/2 cup of sauce.Repeat layer of noodles, squash and mozzarella and sauce.Cover with a third layer of noodles and the remaining sauce. Cover pan tightly with foil and bake 40 minutes.Remove foil and sprinkle remaining mozzarella and the grated Parmesan-Romano over the top. Bake until cheese is golden and bubbly, about 15-20 minutes.Let stand 15 minutes before serving.Serves 12.Serving Size:?one twelfth of the casserole

The nutritional information for Butternut Squash Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 387.0

• Total Fat: 17.7 g
• Cholesterol: 55.2 mg
• Sodium: 572.7 mg
• Total Carbs: 39.8 g
• Dietary Fiber: 4.2 g
• Protein: 17.3 g

The dietary needs meet for Butternut Squash Lasagna is Vegetarian