Vegetarian

Butternut Squash and Hazelnut Lasagna is for Dinner.

Butternut Squash and Hazelnut Lasagna takes 90 minutes to prepare.

Butternut Squash and Hazelnut Lasagna takes 60 minutes to cook.

Butternut Squash and Hazelnut Lasagna makes 12 servings.

The ingredients for Butternut Squash and Hazelnut Lasagna are:

For squash filling
? 1 large onion, chopped
? 3 tablespoons unsalted butter
? 4 C. cooked butternut squash (easiest way is to cut in half, remove seeds, place cut side flat on baking sheet sprayed with Pam and bake at 400 until tender about 40 minutes ?I do this the day before)
? 1 teaspoon minced garlic
? 1/2 teaspoon salt
? 1/4 teaspoon white pepper
? 2 tablespoons chopped fresh flat-leaf parsley
? 4 teaspoons chopped fresh sage
? 1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce
? 1 teaspoon minced garlic
? 3 tablespoons unsalted butter
? 5 tablespoons all-purpose flour
? 5 C. skim milk
? 1 bay leaf
? 1/2 teaspoon salt
? 1/8 teaspoon white pepper

For assembling lasagna
? 2 c. shredded part skim mozzarella
? 12 sheets no-boil lasagna (1/2 lb)

Here is how you make Butternut Squash and Hazelnut Lasagna:

Make filling: Saut? onion and garlic in butter until golden. Remove from heat and stir Add squash, salt, white pepper, parsley, sage, and nuts. Cool filling.Make sauce: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.) Assemble lasagna: Preheat oven to 425?F. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese. Tightly cover baking dish with buttered foil and bake lasagna in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagna stand 15 to 20 minutes before serving.Makes 12 servings.Number of Servings: 12Recipe submitted by SparkPeople user WISHICOULDFLY.

The nutritional information for Butternut Squash and Hazelnut Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 305.9

• Total Fat: 14.9 g
• Cholesterol: 12.0 mg
• Sodium: 408.7 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 1.9 g
• Protein: 13.5 g

The dietary needs meet for Butternut Squash and Hazelnut Lasagna is Vegetarian