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Roasted Butternut Squash and Spinach Lasagna

Tieghan, Half Baked Harvest
  • 120 minutes
  • Serves 4

INGREDIENTS

6 cups

butternut squash

2 tbsp

extra virgin olive oil

1 serving

kosher salt

6 tbsp

butter

3 cloves

garlic

12

fresh sage leaves

2 sprigs

fresh rosemary

1/4 cup

flour

2 cups

whole milk

2 cups

vegetable broth

1/4 tsp

fresh nutmeg

1 cup

fontina cheese

2 cups

skim milk ricotta

2 cups

provolone

10 oz

spinach

1 box

packaged no-boil lasagna noodles