Sage Havarti Butternut Squash Lasagna

• Produce

  • 1 Butternut squash, large
  • 10 Sage, leaves

• Baking & Spices

  • 1/2 cup Flour
  • 1 Fresh grating Nutmeg
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 4 cups 2% milk
  • 7 tbsp Butter
  • 30 slices Havarti cheese
  • 1/2 cup Parmesan cheese

• Other

  • 6 large sheets Of fresh lasagna or enough for three layers of pasta

Found on noshingwiththenolands.com

Description

Ingredients

• 6 Tbsp. butter
• ½ cup flour
• 4 cups 2% milk
• Fresh grating of nutmeg
• Salt and pepper to taste
• 1 large butternut squash
• Cooking spray
• 10 sage leaves
• 1 Tbsp. butter
• Salt and pepper to taste
• 6 large sheets of fresh lasagna or enough for three layers of pasta
• 30 slices havarti cheese
• ½ cup parmesan cheese

Directions

• Preheat oven to 350F. Bake the squash by first slicing it in half and cleaning out the seeds. Spray with cooking spray on the cut side and place face down on a cookie sheet with sides. Bake for 30-40 min. until tender. Pop the sage leaves in after on the same cookie. Spray with cooking spray and bake 3-4 min. Leave both to cool enough to handle.
• Meanwhile to make the bechamel sauce, melt the butter and add the flour stirring well. Cook for 2 min. Slowly add in the milk while whisking. Let the mixture come up to a simmer, whisking constantly until it thickens. Season with the nutmeg, salt and pepper. Set aside.
• Whirl the cooled butternut squash in a food processor with the butter, salt and pepper and sage leaves.
• In a 9x13 pan pour a small amount of bechamel sauce in the bottom and spread out. Add a layer of pasta noodles. Spread a layer of the squash puree and then top with cheese in a single layer. Spread out another layer of bechamel and repeat layers two more times ending with the bechamel. Top with the parmesan cheese. Bake for 30-40 min. or until heated through and browned on top.