Save $1.00 off the purchase of Organic Meadow 4L Milk! Download your print-at-home coupon today.

 

CLICK HERE TO DOWNLOAD COUPON

 

Same great taste, now even more convenient! Our shelf-stable milk on-the-go format is perfect for camping, lunches, and day trips. Now with a resealable cap!

GO
Organic Meadow Logo
STORE LOCATOR

 

Creamy Autumn Lasagna

 

No-boil fresh lasagna noodles make this extra-creamy butternut squash lasagna — enhanced by sage, thyme and warming spices — a dream to prepare.

 

 

Prep Time

20 mins prep time

1 hour and 5 mins cooking time 

1 hr + 25 mins total time

 

Serving Amount Serves 6

 

Dish Type Dinner

 

 

  Creamy Autumn Lasagna

 

 

Ingredients:

 

1/3 cup Organic Meadow Cultured Unsalted Butter, divided

1 onion, diced

2 large shallots, diced

3 cloves garlic, minced

1 pkg (750 g) frozen diced butternut squash, thawed

1 pkg (750 g) frozen diced sweet potatoes, thawed

1/4 cup thinly sliced fresh sage leaves

2 tbsp finely chopped fresh thyme

1 1/2 tsp salt

1 tsp black pepper

1/4 tsp ground allspice

1/4 tsp ground nutmeg

3 1/2 cups Organic Meadow Whipping Cream

2 tbsp Dijon mustard

1 pkg (340 g) no-boil fresh lasagna noodles

4 1/2 cups shredded Organic Meadow Mozzarella Cheese

2 tbsp chopped fresh parsley

 

Instructions:

 

1. Preheat oven 400°F.

 

2. In large skillet set over medium-high heat, melt 1/4 cup butter.

Add onion, shallots and garlic; cook, stirring occasionally, for 2

to 3 minutes or until starting to soften. Stir in butternut squash,

sweet potatoes, sage, thyme, salt, pepper, allspice and nutmeg.

Cook, stirring occasionally, for 5 to 8 minutes or until squash is

starting to soften.

 

3. Stir in cream and bring to a boil. Reduce heat to medium. Stir in

mustard. Cook, stirring occasionally, for 5 to 10 minutes or until

squash is tender and cream has thickened slightly.

 

4. Grease 13 x 9-inch baking dish with remaining butter. Spread

1/2 cup squash mixture in bottom of dish. Top with 2 lasagna

sheets, trimming as needed. Layer one-third remaining squash

mixture over top, then sprinkle with 1 1/2 cups mozzarella.

Repeat layers twice, ending with mozzarella. Cover with foil.

 

5. Bake for 25 minutes. Remove foil and bake, uncovered, for 15 to

20 minutes or until golden brown and bubbly. Let stand for 10

minutes before slicing, garnishing with parsley.

 

Tip: Substitute fresh lasagna sheets with cooked dried sheets if

preferred.

 

 

 

 

 

Products Used:

 

View Product

 

Organic Meadow Sour Cream

View Product

 

            

 View Product

         

 

 

FIND A STORE

Find a local store that proudly carries Organic Meadow dairy products.  Please note, product selection may vary by store.  SEARCH NOW