marsha-tbay
Well-known member
Roasted Butternut Squash Lasagna
Thanksgiving Day Tip:
Make this entrée the day before Thanksgiving, cover with foil and refrigerate until ready to bake. Take lasagna out of the refrigerator 15 minutes before baking. Bake according to recipe instructions.
Total Time: 2 hours
Serve: 8
1 2 lb. butternut squash, peeled, seeded and diced
2 Tbsp. Wild Oats Organic Extra Virgin Olive Oil
3 to 4 leaves fresh sage
3 whole cloves garlic, peeled
1 c. ricotta cheese
1/4 tsp. nutmeg
1/2 tsp. cinnamon
salt and pepper to taste
1 16 oz. package Wild Oat Lasagna, cooked according to package instructions
1 Tbsp. Wild Oats Organic Extra Virgin Olive Oil
1/3 c. Wild Oats Organic Unsalted Butter
1/3 c. organic unbleached flour
4 c. Wild Oats Organic Whole Milk
1/4 tsp. nutmeg
8-10 fresh sage leaves
1 c. Parmesan cheese, shredded
2 1/2 c. Wild Oats Mozzarella Cheese, shredded Filling
Preheat oven to 450°F. Place squash, sage and garlic on foil. Drizzle with olive oil. Crimp edges of foil together tightly. Place on a baking sheet and roast for 40 minutes, or until the squash is soft. Remove from oven and place squash and garlic cloves in a food processor. Add ricotta, nutmeg, cinnamon, salt and pepper. Pulse until smooth.
Pasta
Boil pasta to al dente, drain and toss with olive oil. Lay flat on a baking sheet to help keep lasagna from sticking together. Set aside.
Sauce
Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, until it has a nutty fragrance. Whisk in milk. Bring to a boil, stirring constantly until the mixture thickens. Turn off heat and allow sauce to cool for 2 to 3 minutes. Pour half the mixture into a blender. Add nutmeg and fresh sage. Blend until smooth. Mix with remaining sauce and add salt and pepper to taste.
Cheese
Mix parmesan and mozzarella cheese together.
Assembly
Spread about a cup of sauce on the bottom of a 9x13 baking dish. Place 3 noodles over the sauce. Spread 1/3 of the squash mixture over the noodles. Drizzle with about a 1/2 c. of sauce. Sprinkle with a 1/3 of the cheese mixture. Repeat 2 more times with remaining noodles, filling, sauce and cheese. Sprinkle remaining cheese over the top of the lasagna. Cover with foil and bake at 375°F for 35 minutes. Remove foil and bake 10 minutes longer until cheese is golden and bubbling. Allow lasagna to rest 10 minutes before slicing.
Source: Wild Oats
Thanksgiving Day Tip:
Make this entrée the day before Thanksgiving, cover with foil and refrigerate until ready to bake. Take lasagna out of the refrigerator 15 minutes before baking. Bake according to recipe instructions.
Total Time: 2 hours
Serve: 8
1 2 lb. butternut squash, peeled, seeded and diced
2 Tbsp. Wild Oats Organic Extra Virgin Olive Oil
3 to 4 leaves fresh sage
3 whole cloves garlic, peeled
1 c. ricotta cheese
1/4 tsp. nutmeg
1/2 tsp. cinnamon
salt and pepper to taste
1 16 oz. package Wild Oat Lasagna, cooked according to package instructions
1 Tbsp. Wild Oats Organic Extra Virgin Olive Oil
1/3 c. Wild Oats Organic Unsalted Butter
1/3 c. organic unbleached flour
4 c. Wild Oats Organic Whole Milk
1/4 tsp. nutmeg
8-10 fresh sage leaves
1 c. Parmesan cheese, shredded
2 1/2 c. Wild Oats Mozzarella Cheese, shredded Filling
Preheat oven to 450°F. Place squash, sage and garlic on foil. Drizzle with olive oil. Crimp edges of foil together tightly. Place on a baking sheet and roast for 40 minutes, or until the squash is soft. Remove from oven and place squash and garlic cloves in a food processor. Add ricotta, nutmeg, cinnamon, salt and pepper. Pulse until smooth.
Pasta
Boil pasta to al dente, drain and toss with olive oil. Lay flat on a baking sheet to help keep lasagna from sticking together. Set aside.
Sauce
Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, until it has a nutty fragrance. Whisk in milk. Bring to a boil, stirring constantly until the mixture thickens. Turn off heat and allow sauce to cool for 2 to 3 minutes. Pour half the mixture into a blender. Add nutmeg and fresh sage. Blend until smooth. Mix with remaining sauce and add salt and pepper to taste.
Cheese
Mix parmesan and mozzarella cheese together.
Assembly
Spread about a cup of sauce on the bottom of a 9x13 baking dish. Place 3 noodles over the sauce. Spread 1/3 of the squash mixture over the noodles. Drizzle with about a 1/2 c. of sauce. Sprinkle with a 1/3 of the cheese mixture. Repeat 2 more times with remaining noodles, filling, sauce and cheese. Sprinkle remaining cheese over the top of the lasagna. Cover with foil and bake at 375°F for 35 minutes. Remove foil and bake 10 minutes longer until cheese is golden and bubbling. Allow lasagna to rest 10 minutes before slicing.
Source: Wild Oats
