Roasted Butternut Squash Lasagna with Gorgonzola
Lasagna Dish
This fabulous recipe can easily become a vegetarian-friendly entrée by substituting vegetable broth for the chicken broth.
Preparation Time:
10 Minutes
Ingredients:
| 1/4 cup | melted Gay Lea Butter, divided | 50 mL |
| 1 tbsp | honey | 15 mL |
| 2 | cloves garlic, minced | |
| 1 tbsp | chopped fresh rosemary leaves | 15 mL |
| 1/2 tsp | each salt and pepper | 2 mL |
| 2 lb | peeled butternut squash | 1 kg |
| 1 | large sweet onion, chopped | |
| 4 cups | Nordica 1 % Cottage Cheese | 1 L |
| 3/4 cup | each milk and chicken stock | 175 mL |
| 9 oz | fresh lasagna noodles | 275 g |
| 5 oz | crumbled Gorgonzola cheese | 150 g |
| 1 1/2 cups | fresh breadcrumbs | 375 mL |
| 1/2 cup | chopped walnuts | 125 mL |
| 1/4 cup | chopped fresh parsley leaves | 50 mL |
Instructions:
Preheat the oven to 450F (230C). Cut the squash into 1/2-inch (2 cm) cubes. Toss the squash with half the butter, the honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on a parchment-lined baking sheet(s). Roast, turning occasionally, for 20 to 25 minutes or until very tender. Cool slightly; combine with the cottage cheese, milk, stock and Gorgonzola.
Preheat the oven to 350F (180C). Grease a 9x13-inch (3L) casserole dish. Spread one quarter of the cottage cheese mixture evenly into the dish. Cover with an even layer of noodles, trimming to fit. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles.
Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle the lasagna evenly with breadcrumb mixture. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.
Makes 12 servings.