Roasted Butternut Squash and Spinach Lasagna. | Recipe Cart | Recipe Cart

Name: Roasted Butternut Squash and Spinach Lasagna. | Recipe Cart | Recipe Cart
Ingredients: 6 cups cubed butternut squash (about 1 medium squash); 2 tablespoons extra virgin olive oil; kosher salt and black pepper; 6 tablespoons Vermont Creamery Cultured Butter; 3 cloves garlic, minced or grated; 12 fresh sage leaves; 2 sprigs fresh rosemary; 1/4 cup all-purpose flour; 2 cups whole milk; 2 cups low sodium chicken or vegetable broth; 1/4 teaspoon fresh grated nutmeg; 1 cup shredded gouda or fontina cheese; 2 cups whole milk ricotta; 2 cups shredded provolone; 2 packages (10 ounce) frozen spinach, thawed and drained or 4 cups fresh baby spinach; 1 box no-boil lasagna noodles; 3 ounces thinly sliced prosciutto, torn ((optional))

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Roast butternut squash and layer it with spinach, creamy ricotta, and melty cheeses for a delicious lasagna. Perfect for cozy dinners. Recipe from Half Baked Harvest.

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Ingredients

6 cups cubed butternut squash (about 1 medium squash)
2 tablespoons extra virgin olive oil
kosher salt and black pepper
6 tablespoons Vermont Creamery Cultured Butter
3 cloves garlic, minced or grated
12 fresh sage leaves
2 sprigs fresh rosemary
1/4 cup all-purpose flour
2 cups whole milk
2 cups low sodium chicken or vegetable broth
1/4 teaspoon fresh grated nutmeg
1 cup shredded gouda or fontina cheese
2 cups whole milk ricotta
2 cups shredded provolone
2 packages (10 ounce) frozen spinach, thawed and drained or 4 cups fresh baby spinach
1 box no-boil lasagna noodles
3 ounces thinly sliced prosciutto, torn ((optional))