How to make it

  • Preheat oven to 350* F.
  • Cut butternut squash in half lengthwise and scoop out seeds. Place cut side down on baking sheet. Pour about 1/2 cup water in baking sheet. Bake for 20 minutes or until soft. Let cool until easy to handle. Peel and cube or coarsely mash squash (You’ll need about 3 cups for this recipe)
  • In a large stockpot, bring water to boil. Cook lasagna noodles according to package directions. Drain and rinse under cold water. Lay flat between layers of waxed paper until ready to use.
  • In large sauté pan (pan #3, if you're keeping count), heat 1 tbsp olive oil. Add onion, 1 clove garlic and sauté 3-4 minutes until tender. Add spinach, tossing to coat, and cook until completely wilted. Remove from pan and let cool slightly.
  • (You can break out a new pan or reuse pan #3...just don't come crying to me when Santa stops bringing you cookware! :)) Heat another tbsp olive oil in pan. Add clove of garlic and chopped rosemary. Add butternut squash and season with salt and pepper; add nutmeg. Sauté 5 minutes, mashing any large chunks. Remove from heat and set aside.
  • Combine spinach, ricotta and egg. Mix well or pulse in food processor a few times.
  • In heavy saucepan, melt 1/4 cup butter over medium heat. Squeeze sage leaves to "bruise" and add to butter as it's melting. Don't let the butter brown, but stir the sage leaves around a few times to infuse the melting butter with flavor. Remove large pieces of sage (it's ok if a few bits remain), then whisk in flour until smooth. Whisk in milk and half & half and bring to a boil, whisking constantly, until thickened.
  • Preheat oven to 375*F (or increase temp if you still have the oven on from roasting the squash)
  • Butter the bottom of a 9x9" pan (deep dish works best) and spoon in a little white sauce.
  • Place a layer of noodles on the bottom.
  • Add a little more sauce.
  • Top with half the butternut mixture.
  • Follow with half of the spinach/ricotta mixture.
  • Sprinkle with 1/2 cup fontina and a tbsp of parmesan.
  • Place another layer of noodles, sauce, then remaining butternut, remaining spinach, another 1/2 cup fontina and 1 tbsp parmesan.
  • Top with final layer of noodles, sauce, and the remaining fontina and parmesan.
  • Bake for about 45 minutes or until bubbly and golden brown. Let sit for at least 15 minutes before serving.

Reviews & Comments 7

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • madmardigan 9 years ago
    I will make this very soon mmmm...
    Was this review helpful? Yes Flag
    " It was excellent "
    spinach1948 ate it and said...
    I died and went to heaven, LOL
    Superb a great combination of ingredients.
    Was this review helpful? Yes Flag
  • luisascatering 9 years ago
    the layers look beautiful!
    Was this review helpful? Yes Flag
  • susanmay 11 years ago
    Sounds amazingly good!
    Was this review helpful? Yes Flag
    " It was excellent "
    tinadc ate it and said...
    WOW awesome can't wait to try this :)
    Was this review helpful? Yes Flag
  • lovebreezy 11 years ago
    Nice and entertaining reading too.
    Was this review helpful? Yes Flag
  • keni 11 years ago
    Wow! Look at you, sweets! :) :) Great post!
    Was this review helpful? Yes Flag
  • kristopher 11 years ago
    Got to agree. The most delicious thing I've seen all day. Wonderful!
    Was this review helpful? Yes Flag
  • chuckieb 11 years ago
    Wow! That is beautiful! I've never bought Fontina cheese before. Gorgeous post. Awesome pic. Congrats on the Homepage Feature! It's a winner!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes