Butternut Squash Lasagna

Recipe by Julesong
READY IN: 1hr 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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