Roasted Butternut Squash Lasagna | Schnucks

Roasted Butternut Squash Lasagna

Dinner, Flavors Of Fall, Good For You, Health & Wellness, Oven-Baked, Pasta, Pasta & Pizza, Vegetable

If you love classic lasagna, you’re going to love this veggie-focused variation made with butternut squash and, of course, lots of cheese!

1H 25M

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If you love classic lasagna, you’re going to love this veggie-focused variation made with butternut squash and, of course, lots of cheese!

Ingredients

  • 3 (9 oz.) pkgs. Pictsweet Steam’Ables butternut squash
  • 2 tbsp. olive oil
  • 1/8 tsp. nutmeg
  • 3 tbsp. unsalted butter
  • 1/4 cup whole wheat flour
  • 1/3 cup chopped yellow onion
  • 1 tsp. dried sage
  • 1/8 tsp. white pepper
  • 3 cups milk, room temperature
  • 1 cup Schnucks shredded Parmesan, divided
  • 1/4 tsp. salt
  • 1/2 tsp. fresh lemon zest
  • 2 cups ricotta cheese
  • 2 cups Schnucks Italian six cheese blend, divided
  • 1 large egg
  • 1 tbsp. dried parsley
  • 1 lb. whole grain lasagna, cooked according to package instructions
  • 5 cups packed fresh baby spinach

Instructions

  1. Preheat oven to 450 degrees. Arrange frozen squash on sheet pan in a single layer. Drizzle with oil and top with nutmeg. Roast 10 minutes or until tender.
  2. In a medium saucepan, melt butter over medium heat. Add onion, white pepper and sage; stir for 1–2 minutes. Whisk in flour, stirring constantly for about 1 minute or until mixture is bubbling. Slowly stir in milk until combined, reduce heat to medium-low.
  3. Bring sauce to a low boil, whisking slowly and constantly. Reduce heat to a simmer; cook for 3–4 minutes or until sauce thickens. Remove from heat; add 3/4 cup Parmesan, whisking until smooth for about 1 minute.
  4. In a food processor combine sauce and cooked squash; blend until smooth. Season with salt and pepper if desired.
  5. In a medium bowl; mix together lemon zest, ricotta cheese, salt, egg, parsley, 1/4 cup Parmesan and 1/2 cup Italian cheese mix. To a 9x13 baking dish, spread 1/4 cup sauce. Place a single layer of cooked lasagna lengthwise over sauce and spread 1/3 of ricotta filling over lasagna. Add a thin layer of spinach leaves, top with additional 1/4 cup of sauce. Repeat three times more; top with remaining sauce, Parmesan and Italian cheese mix. Bake at 375 degrees for 50 minutes or until golden brown. Rest at room temperature for 15 to 20 minutes; slice and serve.

Nutrition Facts

616 CALORIES Per Serving

FAT: 30G

SATURATED FAT: 15G

CHOLESTEROL: 100MG

SODIUM: 548MG

CARBOHYDRATES: 62G

FIBER: 9G

SUGAR: 2G

PROTEIN: 31G

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