Butternut Squash Lasagna

1 box oven ready lasagna
2 medium butternut squash, cubed
2 tablespoons extra virgin olive oil
1/2 cup onions, diced
1 clove garlic, minced
1 sprig sage
1 1/2 cups chicken broth
6 cups milk
6 tablespoons flour
6 tablespoons butter
1/2 cup Parmesan cheese, plus more for the top
1 pinch nutmeg

Peel and cube squash. Heat olive oil large skillet. Add onions and sauté until golden brown. Add garlic, squash and sage. Sauté for 1 minute. Add chicken stock. Cook until squash is tender and stock evaporates.

Meanwhile, preheat oven to 350. Spray a 13x9 inch baking dish.

Heat milk in a small saucepan. Melt butter in another saucepan. Stir in flour and cook 2 minutes. Whisk hot milk into flour. Bring to a boil, stirring frequently. Remove from heat. Add in 1 cup parmesan cheese and stir until melted and smooth.

When squash is done cooking, remove from heat and season with salt, pepper and nutmeg. Discard sage.

Pour 2 cups sauce into prepared baking dish. Layer 3 lasagna sheets on top of the sauce. Spread the squash mixture over lasagna and cover with 2 more cups of sauce. Repeat layers ending with sauce. Sprinkle with remaining parmesan cheese.
Bake for 40 minutes.

9 servings
Calories per serving: 321


SOURCE:Adapted from Barilla

NOTES:We had over 2 dozen butternut squash from our garden this year and I've still got so many left. I'm continually on the lookout for a good squash recipe so I can eat up my squash before it goes bad like it did last year! So far I've made butternut squash soup, and this amazing butternut squash cake, and today, butternut squash lasagna.

This is a great vegetarian dish, which we all need every little while. I love the mildness and sweetness of butternut squash. Paired with the sauce in this recipe, this dish had a smooth and creamy taste, appealing to not only me but my girls as well. However, I felt it lacked a little in seasoning. This would have been perfect with some cooked up pancetta or bacon, a little more sage and maybe some thyme as well.