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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 90 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. | 2. Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil. | 3. Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes. | 4. Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat. | 5. Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat. | 6. Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat. | 7. Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat. | 8. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. | 9. Reduce oven temperature to 375 degrees F (190 degrees C). | 10. Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash. | 11. Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet. | 12. Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1		halved seeded	63.0	16.366	1.4	0.14
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
mushroom	1	package	sliced	-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
onion	1		chopped	64.0	14.944	1.76	0.16
spinach	1	package	chopped thawed drained	-	-	-	-
milk	7	cups	divided	3864.0	93.072	38.472	400.51199999999994
cornstarch	1/2	cup		243.84	58.4128	0.1664	0.032
parmesan cheese	2	cups	grated divided	592.0	64.0	64.0	8.0
honey	1	tablespoon		-	-	-	-
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
sage leaf	4		shredded	-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
lasagna noodle	1	package		-	-	-	-
ginger	1/4	teaspoon	minced	0.4	0.0888	0.0091	0.0038
mozzarella cheese	2	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.