BUTTERNUT LASAGNA

Butternut Lasagna image

I love butternut squash, a comfort food with gourmet possibilities. This squash lasagna offers a fresh, updated flavor profile that will rival even the mightiest roasted bird. -Shannon Cornelius, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 medium butternut squash (about 4 pounds), peeled and cubed
3 tablespoons olive oil
1 teaspoon salt, divided
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
12 lasagna noodles
1/2 cup butter, cubed
1/4 cup all-purpose flour
3 cups 2% milk
1 cup heavy whipping cream
1-1/2 cups shredded Swiss or Gruyere cheese, divided
2 teaspoons grated lemon zest
3 cups fresh baby spinach

Steps:

Preheat oven to 400°. In a large bowl, combine squash, oil, 1/2 teaspoon salt, nutmeg and pepper. Transfer to two greased 15x10x1-in. baking pans., Roast 30-35 minutes or until tender, stirring occasionally; cool slightly. Process in batches in a food processor until pureed. Meanwhile, cook noodles according to package directions; drain., Reduce oven setting to 375°. For sauce, in a small saucepan, melt butter. Stir in flour and remaining salt until smooth; gradually add milk and cream. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in 1 cup cheese and lemon zest until cheese is melted., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with four noodles, half of the squash mixture, 1-1/2 cups spinach and 1-1/2 cups sauce. Repeat layers. Top with remaining noodles and sauce., Bake, covered, 45 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 406 calories, Fat 24g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 336mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 5g fiber), Protein 12g protein.