Name: Roasted Butternut Squash Lasagna with Gorgonzola
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Peeled butternut squash - 2 pounds; Sweet onion, chopped - 1 large; Melted Gay Lea Butter, divided - ¼ cup; Honey - 1 tablespoon; Garlic, minced - 2 cloves; Chopped fresh rosemary leaves - 1 tablespoon; Salt - ½ teaspoon; Pepper - ½ teaspoon; Nordica 1% Cottage Cheese - 4 cups; Milk - ¾ cup; Sodium-reduced chicken broth - ¾ cup; Crumbled Gorgonzola cheese - 1 ¼ cups; Fresh lasagna noodles - 9 ounces; Fresh breadcrumbs - 1 ½ cups; Chopped walnuts - ½ cup; Chopped fresh parsley leaves - ¼ cup

Roasted Butternut Squash Lasagna with Gorgonzola

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Butternut Squash Lasagna with Gorgonzola

1. Peeled butternut squash - 2 pounds

2. Sweet onion, chopped - 1 large

3. Melted Gay Lea Butter, divided - ¼ cup

4. Honey - 1 tablespoon

5. Garlic, minced - 2 cloves

6. Chopped fresh rosemary leaves - 1 tablespoon

7. Salt - ½ teaspoon

8. Pepper - ½ teaspoon

9. Nordica 1% Cottage Cheese - 4 cups

10. Milk - ¾ cup

11. Sodium-reduced chicken broth - ¾ cup

12. Crumbled Gorgonzola cheese - 1 ¼ cups

13. Fresh lasagna noodles - 9 ounces

14. Fresh breadcrumbs - 1 ½ cups

15. Chopped walnuts - ½ cup

16. Chopped fresh parsley leaves - ¼ cup

How to cook deliciously - Roasted Butternut Squash Lasagna with Gorgonzola

1. Stage

Preheat the oven to 450 degrees F (230 degrees C). Cut the squash into small equal-sized pieces (about 1/2-inch/2 cm). Toss the squash and onion with half the butter, the honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on parchment-lined baking sheets. Roast, turning occasionally, for 20 to 25 minutes or until very tender (rotate the baking sheets halfway through cooking). Cool slightly; combine with the cottage cheese, milk, broth and Gorgonzola.

2. Stage

Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch (3 L) casserole dish. Spread one quarter of the cottage cheese mixture evenly into the dish. Cover with an even layer of noodles, trimming to fit. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles.

3. Stage

Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle the lasagna evenly with breadcrumb mixture. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.