New Menu Butternut Squash Lasagna

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Butternut Squash Lasagna

Want a real display-stopper? Make this Butternut Squash Lasagna! Layers of squash, noodles, cheese sauce, and spinach. It's smooth to make ahead (or freeze!) and will satisfy a huge crowd.

Ingredients :

2 butternut squash (about 2 kilos each)
2 tablespoons olive oil
1/four teaspoon salt
1/eight teaspoon pepper
five cups milk (whole milk or 2 percent)
6 whole sage leaves
6 tablespoons unsalted butter
eight tablespoons all-purpose flour
3/4 cup grated Parmesan
1/4 teaspoon salt
1/8 teaspoon pepper
sixteen dry lasagna noodles (approximately 1 pound)
2 cups (1 pound) entire milk ricotta
1 large egg
3/four cup grated Parmesan
half of cup grated fontina
three tablespoons chopped sparkling parsley
Finely grated zest of half of lemon
1/4 teaspoon salt
Pinch black pepper
five ounces (five packed cups) fresh baby spinach leaves
1 cup grated Parmesan
1 cup grated fontina

Instructions :

Prep : 1H	Cook : 812M	Ready in : 1H50M

Notes :

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