Butternut Squash Lasagna - BelGioioso Cheese
Preheat oven to 375°F. In a large bowl, combine the pureed roasted butternut squash, brown sugar, cinnamon, allspice, roasted hazelnuts, salt and pepper. Set aside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.belgioioso.com.
Ingredients
- 4 cups pureed, roasted butternut squash
- 2 Tbsp. dark brown sugar
- 1/2 tsp. cinnamon
- Dash of allspice
- 1/4 cup roasted hazelnuts, crushed
- Salt & pepper to taste
- 8 oz. frozen chopped spinach, thawed, drained and squeezed of all water
- 10 oz. BelGioioso Ricotta con Latte® cheese
- 4 oz. BelGioioso Parmesan cheese, shredded
- 1/4 cup unsalted butter
- 2 tsp. garlic, minced
- 2 sage leaves, chopped
- 1/4 cup all-purpose flour
- 1 cup whole milk, heated
- Dash nutmeg
- 9 oz. no boil lasagna noodles
- 10 oz. BelGioioso Fresh Mozzarella cheese, sliced
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