Butternut Squash Gruyère Lasagna

Name: Butternut Squash Gruyère Lasagna
Ingredients: 1 1/2 cups butternut squash puree (roasted or if you don’t have time to roast, a can of butternut squash puree will work); 10 oz lasagna noodles, par-cooked for 4 minutes, rinsed with cold water after boiling; 2 cups ricotta cheese; 2 1/2 cups Emmi Le Gruyère; 8 oz fresh spinach; ½ cup milk; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon kosher salt; pinch of cinnamon; 1/4 teaspoon black pepper; 1/2 teaspoon Italian seasoning

www.emmiusa.com

The perfect dish to make on a cozy fall night. Emmi Le Gruyere, butternut squash, and spinach come together for a cheesy fall lasagna.

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Ingredients

1 1/2 cups butternut squash puree (roasted or if you don’t have time to roast, a can of butternut squash puree will work)
10 oz lasagna noodles, par-cooked for 4 minutes, rinsed with cold water after boiling
2 cups ricotta cheese
2 1/2 cups Emmi Le Gruyère
8 oz fresh spinach
½ cup milk
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon kosher salt
pinch of cinnamon
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning