Cook1 hr 20 mins
This rich, creamy, unusual lasagna will be a hit on your table. :) The time taken to put it together is well-worth it!
- 12 lasagna noodles
- 1 large butternut squash, about 3 lbs
- 2 tablespoons olive oil, divided
- 1⁄2 teaspoon salt
- 3 tablespoons butter, divided
- 2 cups chopped yellow onions (1 extra large onion)
- 1 1⁄2 lbs swiss chard, chopped,tough stems discarded
- 1⁄4 teaspoon salt
- 1⁄3 cup flour
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon ground dried sage
- 4 cups milk (2% is fine)
- 3⁄4 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 4 tablespoons chopped green onions
- Take the butternut squash and peel, seed, and cut it into 1/2-inch chunks.
- Cook the lasagna noodles according to package directions.
- Preheat oven to 450 degrees F.
- In a large bowl, toss the butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon salt, then place the chunks in a single layer on a large cookie sheet.
- Roast the squash chunks for 30 minutes or until they're easily pierced with a fork, stirring after 15 minutes.
- Remove chunks from the oven and mash squash with a food processor (or fork or potato masher) until almost smooth; set aside.
- Lower the oven temperature to 375 degrees F.
- In a large Dutch oven or saucepot, over medium heat melt together the remaining 1 tablespoon olive oil and 1 tablespoon of butter.
- Add the chopped onion and cook for about 10 minutes or until golden, stirring often; add the Swiss chard and 1/4 teaspoon salt and cook until the chard is wilted and the liquid evaporates, which will take about 7 minutes.
- Remove from heat and set aside.
- In a large saucepan, melt the remaining butter over medium heat.
- Whisk in the flour, pepper, garlic salt, nutmeg, thyme, and sage and cook for 1 minute while stirring constantly.
- Gradually whisk in the milk until smooth and cook the sauce over medium-high heat until it boils and thickens slightly, stirring frequently.
- Boil for an additional 2 minutes while stirring, then whisk in all but 2 tablespoons Parmesan cheese.
- Remove the saucepan from heat.
- In a 13" x 9" glass lasagna pan, spoon about 1/2 cup of the white sauce to cover the bottom of the pan.
- Arrange 4 cooked lasagna noodles over the sauce, overlapping to fit; evenly spread all of the Swiss chard mixture over the noodles, top with about 1 cup white sauce, and sprinkle with about a 1/4 cup of mozzarella cheese.
- Arrange 4 lasagna noodles on top, then about 1 cup white sauce and all butternut squash chunks, then a 1/4 cup of mozzarella cheese.
- Top with remaining lasagna noodles, remaining white sauce, sprinkle with the chopped green onions and the remaining mozzarella cheese; sprinkle with the reserved 2 tablespoons Parmesan cheese.
- Cover the lasagna pan with foil and bake at 375 degrees for 30 minutes, then remove the foil and bake for an additional 10 minutes or until hot and bubbly; let lasagna cool for 10 minutes before cutting, for easier serving.
- Makes 8 to 10 servings.