Butternut Squash and Sun-Dried Tomato White Lasagna

Name: Butternut Squash and Sun-Dried Tomato White Lasagna
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 4 cups butternut squash, cubed ((about 1 medium squash)); 2 tablespoons extra virgin olive oil; 1 tablespoon honey; kosher salt and pepper; 6 tablespoons butter; 2 cloves garlic, minced or grated; 1 tablespoon fresh sage, chopped; 1 tsp dried basil; 1/4 cup flour; 3 1/2 cups whole milk; 1/4 teaspoon fresh grated nutmeg; 1 cup shredded fontina cheese; 1 cup parmesan cheese, grated; 2 cups whole milk ricotta; 2 cups shredded provolone; 1 jar (8 ounce) oil packed sun-dried tomatoes, oil drained and chopped; 1 box no-boil lasagna noodles; 2 tablespoons toasted pine nuts

A vegetarian white lasagna with roasted butternut squash and ricotta cheese, sun-dried tomatoes, and a creamy Béchamel sauce.

⏱️ 120 menit 🔪 Persiapan: 30 menit 🔥 Masak: 90 menit 📊 Sulit 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Butternut Squash and Sun-Dried Tomato White Lasagna

Foto: Half Baked Harvest

Bahan-bahan

8 porsi

4 cups butternut squash, cubed ((about 1 medium squash))
2 tablespoons extra virgin olive oil
1 tablespoon honey
kosher salt and pepper
6 tablespoons butter
2 cloves garlic, minced or grated
1 tablespoon fresh sage, chopped
1 tsp dried basil
1/4 cup flour
3 1/2 cups whole milk
1/4 teaspoon fresh grated nutmeg
1 cup shredded fontina cheese
1 cup parmesan cheese, grated
2 cups whole milk ricotta
2 cups shredded provolone
1 jar (8 ounce) oil packed sun-dried tomatoes, oil drained and chopped
1 box no-boil lasagna noodles
2 tablespoons toasted pine nuts

Langkah-langkah

1. Preheat oven to 375 degrees F. Grease a 9x13 inch pan. 2. On a baking sheet, toss together the butternut squash, olive oil, honey, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender. 3. Melt the butter in a medium sauce pan. Add the garlic, sage, and basil and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 1 minute. Remove from heat and stir in the fontina cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.4. In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta, provolone, and sun-dried tomatoes.5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top, and then top with the remaining butternut squash mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining 1/4 of the cheese sauce over top. Top with the remaining 1/2 cup of parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with pine nuts and fried sage.