Inside the Rustic Kitchen · by Emily★ 5.0 (1)

Butternut squash lasagna

Name: Butternut squash lasagna
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 4, 4 -6 people
Cuisine: italian
Ingredients: 2.2 lbs (1 kg) butternut squash; 5-6 garlic cloves; 1/2 tbsp dried oregano; 1 tbsp olive oil; 5.2 oz (150g) fontal (, or a good melting cheese such as fontina, gruyere or cheddar); 8.8 oz (250g) ricotta cheese (,good quality); 1.7 oz (50g) butter; 1 heaped tbsp (30g) flour; 2.5 cups (600 ml) milk; 1/2 tsp nutmeg; salt and pepper; 1 tbsp freshly grated parmesan; 3.5 oz (100g) goats cheese (crumbly kind not soft); 3.5 oz (100g) prosciutto crudo; 5-6 sage leaves; store bought fresh lasagna sheets enough for 6-7 layers OR follow ingredients below for homemade; 1 1/3 cup + 1 tbsp (200g) Italian 00 flour or all purpose; 2 large eggs

NUTRITION · PER SERVING110M COOK

CAL 29%·PRO 70%

CARBS 41G28% OF CAL

5G FIBER0G ADDED0G INTRINSIC22G OTHER14G TOTAL SUGAR

FAT 55G84% OF CAL

29G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of roasted butternut squash, prosciutto, and creamy ricotta and goat cheese bound with a sage-infused béchamel and topped with parmesan. A rich, wintery comfort dish.

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Ingredients

serves 4

2.2 lbs (1 kg) butternut squash
5-6 garlic cloves
1/2 tbsp dried oregano
1 tbsp olive oil
5.2 oz (150g) fontal (, or a good melting cheese such as fontina, gruyere or cheddar)
8.8 oz (250g) ricotta cheese (,good quality)
1.7 oz (50g) butter
1 heaped tbsp (30g) flour
2.5 cups (600 ml) milk
1/2 tsp nutmeg
salt and pepper
1 tbsp freshly grated parmesan
3.5 oz (100g) goats cheese (crumbly kind not soft)
3.5 oz (100g) prosciutto crudo
5-6 sage leaves
store bought fresh lasagna sheets enough for 6-7 layers OR follow ingredients below for homemade
1 1/3 cup + 1 tbsp (200g) Italian 00 flour or all purpose
2 large eggs

At a glance

PER SERVING · TIME 110M