1 3lb butternut squash, peeled, halved, seeded, cut into 1/4 inch slices
8 oz shredded mozzarella
Instructions
Preheat oven to 375. Place noodles in 9x13 pan and cover
with cold water. Move noodles around occasionally to prevent
sticking.
Warm oil in large pan over med low heat. Add onions, garlic
and 1/4 tsp salt. Sauté 5 min. Stir in flour and thyme. Cook 3
min stirring a lot.
Add milk, bring to boil over med high heat then reduce heat
and simmer, stirring until thickened about 3 min.
Remove from heat and stir in 1/4 cup Parmesan, rest of salt,
and pepper.
Drain noodles and place on plate. Dry pan and spray with
cooking spray.
Spread 1 cup sauce on bottom of pan. Then layer with 3
noodles, then 1/3 of squash, 1/3 remaining sauce, 1/2 cup
mozzarella. Repeat layers twice - noodles, squash, sauce,
mozzarella.
Cover pan tightly with foil, bake 35 minutes.
Uncover and sprinkle with remaining Parmesan and
mozzarella.
Bake 15 more minutes. Cool 10 minutes.
Originally Submitted
9/23/2013
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