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Butternut Squash Lasagne
Lasagne alla Zucca

Ease of preparation:  

Prep Time: 30 minutes

Cook time: 45 minutes

Servings: 7-9

Regions: Emilia-Romagna

Wine pairing: White

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Ingredients

1 box BARILLA Oven Ready Lasagne
2 medium butternut squash, cubed
2 tablespoons extra virgin olive oil
1 cup onions, diced
1 clove garlic, minced
1 sprig sage
1 -1/2 cups vegetable broth
6 cups milk
6 tablespoons flour
6 tablespoons butter
1 cup Parmigiano cheese, divided
1 pinch nutmeg


PREHEAT oven to 350. Spray a 13x9 inch baking dish.
HEAT olive oil large skillet. Add onions and sauté until golden brown.
ADD garlic, squash and sage. Sauté for 1 minute.
ADD vegetables stock.
COOK until squash is tender and stock evaporates. Season with salt, pepper and nutmeg. Discard sage. Set skillet aside.
HEAT milk in a small saucepan.
MELT butter in another saucepan. Stir in flour and cook 2 minutes.
WHISK hot milk into flour. Bring to a boil, stirring frequently. Remove from heat.
STIR in 1/2 cup parmigiano cheese. Pour 2 cups sauce into prepared pan.
LAYER 3 lasagne sheets on top of sauce. Spread squash mixture over lasagne.
COVER with cup sauce repeat layers ending with sauce. Sprinkle with remaining Parmigiano cheese.
BAKE for 40 minutes.




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