Side Pannel
Butternut Squash Lasagna
Ingredients List
- ~~~~~~~~~~ For the Filling ~~~~~~~~~~
- 10 cup (1/2-inch) cubed butternut squash (about 4 pounds)
- 1/4 cup chopped shallots
- 2 tablespoons chopped fresh sage
- Cooking spray
- 1 tablespoon butter, melted
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- ~~~~~~~~~~ For the Sauce ~~~~~~~~~~
- 3 slices applewood smoked bacon, chopped
- 1/2 pound shallots, peeled and halved
- 6 garlic cloves, crushed
- 1/2 cup dry white wine
- 1 (14-ounce) can chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- ~~~~~~~~~~ Other ~~~~~~~~~~
- 16 cooked lasagna noodles
- 3/4 cup crumbled goat cheese
- 1/4 cup chopped toasted pecans
Directions
Prepare the Filling (this can be done a day in advance)
Preheat oven to 400°.
To prepare filling, combine first 3 ingredients on a jelly roll pan coated with cooking spray. Drizzle with butter; toss to coat. Bake at 400° for 25 minutes or until lightly browned, stirring occasionally. Place squash mixture in a large bowl; mash with a potato masher. Stir in greek yogurt, 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Prepare the sauce
To prepare sauce, cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add 1/2 pound shallots and garlic to drippings in pan; sauté 5 minutes or until browned. Bake at 400° for 25 minutes, stirring occasionally. Place pan on stovetop over medium-high heat. Add wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; stir in salt and pepper.
Assemble the meal
Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400° for 25 minutes or until cheese is golden. Sprinkle with bacon and hazelnuts.
Preheat oven to 400°.
To prepare filling, combine first 3 ingredients on a jelly roll pan coated with cooking spray. Drizzle with butter; toss to coat. Bake at 400° for 25 minutes or until lightly browned, stirring occasionally. Place squash mixture in a large bowl; mash with a potato masher. Stir in greek yogurt, 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Prepare the sauce
To prepare sauce, cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add 1/2 pound shallots and garlic to drippings in pan; sauté 5 minutes or until browned. Bake at 400° for 25 minutes, stirring occasionally. Place pan on stovetop over medium-high heat. Add wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; stir in salt and pepper.
Assemble the meal
Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400° for 25 minutes or until cheese is golden. Sprinkle with bacon and hazelnuts.
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