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.
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
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