Vegetarian

Butternut squash lasagna takes 60 minutes to prepare.

Butternut squash lasagna takes 60 minutes to cook.

Butternut squash lasagna makes 12 servings.

The ingredients for Butternut squash lasagna are:

1 package (10 oz) Spinach, fresh
6 tbsp Butter, unsalted
3 cup Milk, 2%, with added nonfat milk solids, without added vit A
900 grams Butternut Squash
6 cup Spaghetti, cooked without added salt (pasta)
3 cup Ricotta Cheese, whole milk
.25 cup Olive Oil
2 cup, chopped Onions, raw
4 clove Garlic
1 cup Chicken stock, home-prepared

Here is how you make Butternut squash lasagna:

Peel and seed squash. Slice into quarter inch thick slices. Place a layer of slices into a 9x13 pan, drizzle with olive oil salt and ground black pepper. Repeat until all the quash is in the pan. Bake at 400 for about 30 minutes.Meanwhile chop an onion and cook in a pan over medium heat with 2 tbsp of butter until browned. Heat the milk in the microwave so it's good and steaming hot. Deglaze the pan with the chicken stock and add the garlic. Cook over medium heat for another couple minutes.Stuff the spinach in a blender and pour the chicken stock mixture and milk over the spinach. Blast the blaster till it's all liquid.Take the pan the squash was in, pour a little green sauce into it and make a layer of noodles, then sauce, then ricotta then butternut. Repeat till it's all used up. Cover with foil and bake at 425 for 30 minutes.Bring remaining butter JUST to a boil and add a big handful of finely chopped fresh sage. Cook in the butter for about a minute until it just barely starts to brown. Put a spoonful of this sage butter over each serving of the lasagna.Serving Size: One 12th of the pan.Number of Servings: 12Recipe submitted by SparkPeople user OBOGGLY.

The nutritional information for Butternut squash lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 397.6

• Total Fat: 20.6 g
• Cholesterol: 52.8 mg
• Sodium: 141.2 mg
• Total Carbs: 38.9 g
• Dietary Fiber: 4.5 g
• Protein: 15.7 g