Ingredient:
2 tbsp olive oil
1 large onion, finely chopped
1 tbsp finely chopped fresh sage leaves
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp ground black pepper
6 cups 1/2-inch cubes butternut squash (about 2 1/2 lb squash, peeled and seeded)
1/2 cup Progresso vegetable stock
2/3 cup chopped toasted hazelnuts
Sauce
3 tbsp butter
1/4 cup Gold Medal all-purpose flour
4 1/2 cups milk
1 tsp salt
1 cup finely grated Parmesan cheese
For Assembling Lasagna
8 oz fresh fontina cheese, coarsely grated (2 cups)
12 oven-ready, no-boil lasagna noodles
Method:
Heat oven to 400°F. In 12-inch skillet, heat oil over medium heat. Add onions; cook 8 to 10 minutes, stirring frequently, until lightly browned. Add sage, garlic, salt and pepper; cook 2 minutes. Add squash and stock. Heat to simmering; reduce heat to medium-low. Cover and cook 12 to 14 minutes or until squash is tender
Beat in flour with whisk; cook and beat 2 minutes. Slowly beat in milk. Increase heat to medium-high; add salt. Heat to boiling, beating constantly. Reduce heat; simmer 4 to 6 minutes, beating occasionally, until thickened. Remove from heat; stir in 1/2 cup of the Parmesan cheese.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix fontina cheese and remaining 1/2 cup Parmesan cheese. Reserve 1 cup of the cheese mixture for topping. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 3/4 cup of the sauce and 1 1/3 cups of the butternut squash filling. Sprinkle with one-third of the cheese. minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled lasagna. Cool filling and sauce completely, covered, 30 to 40 minutes in refrigerator before assembling lasagna. Assemble lasagna in dish; cover with another layer of plastic wrapTop with remaining 1/3 cup toasted hazelnuts. Bake 15 to 18 minutes or until bubbly and lightly browned (165°F in center). Let stand 15 minutes before cutting.
2 tbsp olive oil
1 large onion, finely chopped
1 tbsp finely chopped fresh sage leaves
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp ground black pepper
6 cups 1/2-inch cubes butternut squash (about 2 1/2 lb squash, peeled and seeded)
1/2 cup Progresso vegetable stock
2/3 cup chopped toasted hazelnuts
Sauce
3 tbsp butter
1/4 cup Gold Medal all-purpose flour
4 1/2 cups milk
1 tsp salt
1 cup finely grated Parmesan cheese
For Assembling Lasagna
8 oz fresh fontina cheese, coarsely grated (2 cups)
12 oven-ready, no-boil lasagna noodles
Method:
Heat oven to 400°F. In 12-inch skillet, heat oil over medium heat. Add onions; cook 8 to 10 minutes, stirring frequently, until lightly browned. Add sage, garlic, salt and pepper; cook 2 minutes. Add squash and stock. Heat to simmering; reduce heat to medium-low. Cover and cook 12 to 14 minutes or until squash is tender
Beat in flour with whisk; cook and beat 2 minutes. Slowly beat in milk. Increase heat to medium-high; add salt. Heat to boiling, beating constantly. Reduce heat; simmer 4 to 6 minutes, beating occasionally, until thickened. Remove from heat; stir in 1/2 cup of the Parmesan cheese.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix fontina cheese and remaining 1/2 cup Parmesan cheese. Reserve 1 cup of the cheese mixture for topping. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 3/4 cup of the sauce and 1 1/3 cups of the butternut squash filling. Sprinkle with one-third of the cheese. minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled lasagna. Cool filling and sauce completely, covered, 30 to 40 minutes in refrigerator before assembling lasagna. Assemble lasagna in dish; cover with another layer of plastic wrapTop with remaining 1/3 cup toasted hazelnuts. Bake 15 to 18 minutes or until bubbly and lightly browned (165°F in center). Let stand 15 minutes before cutting.
