Roasted Butternut Squash Lasagna With Gorgonzola Recipe

Name: Roasted Butternut Squash Lasagna With Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds peeled butternut squash; 1 large sweet onion, chopped; 1/4 cup melted Gay Lea Butter, divided; 1 tablespoon honey; 2 cloves garlic, minced; 1 tablespoon chopped fresh rosemary leaves; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 cups Nordica 1% Cottage Cheese; 3/4 cup milk; 3/4 cup sodium-reduced chicken broth; 1 1/4 cups crumbled Gorgonzola cheese; 9 ounces fresh lasagna noodles; 1 1/2 cups fresh breadcrumbs; 1/2 cup chopped walnuts; 1/4 cup chopped fresh parsley leaves

Servings: persons

2 pounds peeled butternut squash
1 large sweet onion, chopped
1/4 cup melted Gay Lea Butter, divided
1 tablespoon honey
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups Nordica 1% Cottage Cheese
3/4 cup milk
3/4 cup sodium-reduced chicken broth
1 1/4 cups crumbled Gorgonzola cheese
9 ounces fresh lasagna noodles
1 1/2 cups fresh breadcrumbs
1/2 cup chopped walnuts
1/4 cup chopped fresh parsley leaves

1
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
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
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.

2926

kcal

Calories

260

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds peeled butternut squash, 1 large sweet onion, chopped, 1/4 cup melted Gay Lea Butter, divided, 1 tablespoon honey, and more.

Yes, Roasted Butternut Squash Lasagna With Gorgonzola falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash Lasagna With Gorgonzola

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