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Fresh from the Garden Butternut Squash Lasagna

<p>Butternut squash lasagna is a wonderful seasonal alternative to the traditional tomato based lasagna and a welcome break from pumpkin, the much more popular cousin.</p>
8 Servings Recipe By

Ingredients

  • 6 1/2 cups peel and dice Squash, Butternut
  • 1/2 cups Chicken Broth/Stock
  • 1/8 teaspoons Salt #1
  • 1/8 teaspoons Pepper #1
  • 4 tablespoons Butter
  • 1/3 cups Flour, All-Purpose
  • 4 cups Milk
  • 1/8 teaspoons Salt #2
  • 1/8 teaspoons Pepper #2
  • 1/8 teaspoons Nutmeg
  • 18 individual cook Lasagna Noodles, Whole Wheat
  • 2 1/2 cups Mozzarella Cheese, Shredded
  • 1/3 cups Parmesan Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 599 Calories
  • 21g Total Fat
  • 12g Sat Fat
  • 0g Trans Fat
  • 61mg Cholesterol
  • 535mg Sodium
  • 83g Total Carb
  • 7g Fiber
  • 13g Total Sugars (Includes 0g Added Sugars)
  • 27g Protein
  • 18 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large covered pot, cook squash and chicken broth over medium heat until squash is fork tender (15-20 minutes).
  2. Mash with a fork or puree squash in a food processor.
  3. Season with salt #1 and pepper #1 and set aside.
  4. In another saucepan, melt butter over medium heat.
  5. Whisk in flour and cook about one minute until bubbling.
  6. Slowly whisk in milk and continue cooking 5-7 minutes whisking frequently until thickened.
  7. Season with salt #2, pepper #2, and nutmeg.
  8. Coat the bottom of baking pans with a few Tablespoons of sauce.
  9. Then layer 1/3 of lasagna noodles, half of squash puree, and 1/3 of mozzarella and Parmesan cheese (divide evenly among pans).
  10. Top with some of the cream sauce, then repeat layer.
  11. Finish topping lasagna with remaining 1/3 of noodles, 1/3 of cheese, and remaining cream sauce.
  12. Bake covered at 375 degrees for 40 minutes.
  13. Remove foil and bake 15 more minutes.
  14. Let lasagna sit 5 minutes. Then cut and serve.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large covered pot, cook squash and chicken broth over medium heat until squash is fork tender (15-20 minutes).
  2. Mash with a fork or puree squash in a food processor.
  3. Season with salt #1 and pepper #1 and set aside.
  4. In another sauce pan, melt butter over medium heat.
  5. Whisk in flour and cook about one minute until bubbling.
  6. Slowly whisk in milk and continue cooking 5-7 minutes whisking frequently until thickened.
  7. Season with salt #2, pepper #2, and nutmeg.
  8. Coat the bottom of baking pans with a few Tablespoons of sauce.
  9. Then layer 1/3 of lasagna noodles, half of squash puree, and 1/3 of mozzarella and Parmesan cheese (divide evenly among pans).
  10. Top with some of the cream sauce, then repeat layer.
  11. Finish topping lasagna with remaining 1/3 of noodles, 1/3 of cheese, and remaining cream sauce.
  12. Cover tightly with foil. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake covered at 375 degrees for 40 minutes.
  3. Remove foil and bake 15 more minutes.
  4. Let lasagna sit 5 minutes. Then cut and serve.

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