Roasted Butternut Squash Lasagna

The roasted butternut squash lasagna turned out really well. The cheese on top bubbled and
turned golden brown forming a tasty crust. The lasagna tasted great and the flavours of the butternut squash and sage came through well! The sweetness of the squash went really in the creamy and cheesy lasagna.

ingredients

• 1 butternut squash (peeled, seeded, and cut into 1-inch cubes)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 handful sage leaves (chiffonade)
• salt and pepper to taste
• 1/4 cup butter
• 1 small onion (chopped
• 2 cloves garlic (chopped)
• 1 handful sage leaves (chiffonade)
• salt and pepper to taste
• 1/4 cup all-purpose flour (rice flour or masa harina for gluten free)
• 3 cups milk
• pinch nutmeg
• salt and pepper to taste
• 9 lasagne noodles (cooked) (gluten free for gluten free)
• 2 cups mozzarella cheese (grated)
• 1/2 cup grated parmigiano reggiano (grated)

directions

1. Toss the butternut squash with the olive oil, balsamic vinegar, sage, salt and pepper.
2. Roast in a preheated 400F/200C oven until caramelized, about 30 minutes, tossing after 15 minutes.
3. Melt the butter in a sauce pan.
4. Add the onions and saute until tender, about 5-7 minutes.
5. Add the garlic and and sage saute until fragrant, about 1 minute.
6. Sprinkle in the flour and mix while cooking until it is bubbling and a little browned.
7. Stir in the milk and season with nutmeg, salt and pepper and heat until it thickens.
8. Spread 1/2 cup of the sauce on the bottom of a 9 inch square baking pan.
9. Add a layer of 3 lasagne noodles.
10. Spread half of the butter nut squash on top.
11. Spread 1/3 of the mozzarella cheese on top.
12. Spread 1 cup of the sauce on top.
13. Add a layer of 3 lasagne noodles.
14. Spread the remaining butternut squash on top.
15. Spread 1/3 of the mozzarella cheese on top.
16. Spread 1 cup of the sauce on top.
17. Add a layer of 3 lasagne noodles.
18. Spread the remaining sauce on top.
19. Top with the remaining mozzarella and the parmigiano reggiano.
20. Bake in a preheated 350F/180C oven until golden brown on top and bubbling, about 30-45 minutes.

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