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Cheesy Butternut Squash Lasagna

Cheesy Butternut Squash Lasagna
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Calories 427 cals
Total Fat 16 g
Cholesterol 59 mg
Dietary Fiber 4 g
Sodium 387 mg
Protein 18 g
Total Carbohydrate 53 g
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Prep Time: 30 Minutes

Time to Table: 1 Hour 30 Minutes

Serves: 12

Ingredients

  • 6 cups cubed butternut squash
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup unsalted butter
  • 2 large garlic cloves, minced
  • 1/4 cup all purpose flour
  • 2 cups whole milk
  • 1 cup Daisy Cottage Cheese
  • 1/2 cup Daisy Sour Cream
  • 1/2 cup grated Parmesan cheese
  • 9 no-boil lasagna noodles
  • 10 ounce package frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded Mozzarella cheese
  • 1/4 cup chopped pecans, toasted

Directions

Heat the oven to 425 degrees. Toss the squash with olive oil and arrange in a single layer on a large rimmed baking sheet. Sprinkle with the sage and 1/4 teaspoon each of salt and pepper. Bake for 25 minutes or until tender. Reduce the oven temperature to 375 degrees. Meanwhile, melt the butter in a medium saucepan. Add the garlic and cook for 30 seconds or until fragrant. Whisk in the flour and cook over low heat for 30 seconds. Whisk in the milk. Cook over medium heat, stirring, until the mixture comes to a boil and thickens slightly. Stir in the cottage cheese. Cook, stirring frequently, until the cheese melts. Remove from the heat and whisk in the remaining salt and pepper, sour cream and Parmesan cheese. Coat a 13x9-inch baking dish with nonstick cooking spray. Spread a small amount of cheese sauce over the bottom and top with 3 of the lasagna noodles. Coat the noodles with 1/4 of the sauce. Top with 1/3 of the squash and spinach. Sprinkle with 1/4 of the mozzarella cheese. Repeat the layers twice, finishing with the remaining sauce and mozzarella cheese. Cover and bake at 375 degrees for 40 minutes or until the noodles are tender. Remove the cover, sprinkle with pecans and continue baking for 10 to 15 minutes or until lightly browned and the edges are bubbly. Let stand for 10 minutes before serving.

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