Butternut Squash Lasagna

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 12 lasagna noodles
• 1 large butternut squash, about 3 lbs
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 3 tablespoons butter, divided
• 2 cups chopped yellow onions (1 extra large onion)
• 1 1/2 lbs swiss chard, chopped,tough stems discarded
• 1/4 teaspoon salt
• 1/3 cup flour
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground dried sage
• 4 cups milk (2% is fine)
• 3/4 cup grated parmesan cheese
• 1 cup grated mozzarella cheese
• 4 tablespoons chopped green onions

Recipe

• 1 take the butternut squash and peel, seed, and cut it into 1/2-inch chunks.
• 2 cook the lasagna noodles according to package directions.
• 3 preheat oven to 450 degrees f.
• 4 in a large bowl, toss the butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon salt, then place the chunks in a single layer on a large cookie sheet.
• 5 roast the squash chunks for 30 minutes or until they're easily pierced with a fork, stirring after 15 minutes.
• 6 remove chunks from the oven and mash squash with a food processor (or fork or potato masher) until almost smooth; set aside.
• 7 lower the oven temperature to 375 degrees f.
• 8 in a large dutch oven or saucepot, over medium heat melt together the remaining 1 tablespoon olive oil and 1 tablespoon of butter.
• 9 add the chopped onion and cook for about 10 minutes or until golden, stirring often; add the swiss chard and 1/4 teaspoon salt and cook until the chard is wilted and the liquid evaporates, which will take about 7 minutes.
• 10 remove from heat and set aside.
• 11 in a large saucepan, melt the remaining butter over medium heat.
• 12 whisk in the flour, pepper, garlic salt, nutmeg, thyme, and sage and cook for 1 minute while stirring constantly.
• 13 gradually whisk in the milk until smooth and cook the sauce over medium-high heat until it boils and thickens slightly, stirring frequently.
• 14 boil for an additional 2 minutes while stirring, then whisk in all but 2 tablespoons parmesan cheese.
• 15 remove the saucepan from heat.
• 16 in a 13" x 9" glass lasagna pan, spoon about 1/2 cup of the sauce to cover the bottom of the pan.
• 17 arrange 4 cooked lasagna noodles over the sauce, overlapping to fit; evenly spread all of the swiss chard mixture over the noodles, top with about 1 cup sauce, and sprinkle with about a 1/4 cup of mozzarella cheese.
• 18 arrange 4 lasagna noodles on top, then about 1 cup sauce and all butternut squash chunks, then a 1/4 cup of mozzarella cheese.
• 19 top with remaining lasagna noodles, remaining sauce, sprinkle with the chopped green onions and the remaining mozzarella cheese; sprinkle with the reserved 2 tablespoons parmesan cheese.
• 20 cover the lasagna pan with foil and bake at 375 degrees for 30 minutes, then remove the foil and bake for an additional 10 minutes or until hot and bubbly; let lasagna cool for 10 minutes before cutting, for easier serving.
• 21 makes 8 to 10 servings.