How to Make Butternut Squash Lasagna
Roast the Veggies (photo 1). Bake the butternut squash, onion, and garlic until caramelized and soft.
Puree (photo 2). Add the roasted vegetables and seasoning to a food processor and process until smooth.
Make the Béchamel (photo 3). Whisk the butter, flour, and milk until thick; add the Parmesan, nutmeg, sage, salt, and pepper.
Mix the Cheese Layer (photo 4). Combine the cottage cheese, eggs, spinach, mozzarella, and Parmesan.
Assemble (photo 5). Sauce first, then noodles, squash, more noodles, cottage cheese mixture, noodles, squash, the last batch of noodles, and béchamel.
Bake (photo 6). Sprinkle the remaining Parmesan on top, then cover the pan. Place the lasagna in a 350ºF oven and bake for an hour covered and then 15 minutes more uncovered.
Rest. Let the butternut squash lasagna rest for 20 minutes before slicing. ENJOY!
