Butternut Squash Wild Mushroom Lasagna | Sysco Foodie
This Butternut Squash Wild Mushroom Lasagna recipe, developed by Chef Jay Marshall, offers a great option for any menu!
Ingredients
- 3 lb. Packer butternut squash, 1/2" diced
- 2 lb. Sysco International Supreme wild mushrooms
- 1 lb. Pasta LaBella lasagna pasta, ridged, 10"
- 2 lb. Galbani whole-milk ricotta cheese
- 1 lb. Imperial Fresh yellow onions, 1/4" diced
- 4 oz. Imperial Fresh shallots, peeled
- 6 oz. Imperial Fresh garlic, whole, peeled
- 1 oz. Imperial Fresh sage, fresh
- 2 oz. Diamond Crystal coarse kosher salt
- 1 oz. Imperial/McCormick ground nutmeg
- 1 c. Arrezzio Classic olive oil
- 3 lb. Galbani whole milk shredded mozzarella cheese
- 1 lb. Arrezzio Imperial fresh grated Parmesan cheese
- 8 oz. Sysco Classic all purpose flour
- 64 fl oz. Wholesome Farms Classic whole milk
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