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Roasted Butternut Squash Lasagna with Gorgonzola
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Description

A delicious twist to an old favourite! Butternut squash mixed with honey and Gorgonzola cheese creates a robust dish pretty for a cold autumn day!
Ingredients
At a glance
Cuisine
Italian
Main Ingredient
Pasta
Cooking Method
Bake
Difficulty
Easy
Course/Dish
Pasta
Makes
12 servings
  • 2 lb (1 kg) Butternut squash, peeled
  • 1 Sweet onion, large, chopped
  • 1/4 cup (50 mL) Gay Lea Butter, melted, divided
  • 1 tbsp. (15 mL) Honey
  • 2 Garlic cloves, minced
  • 1 tbsp. (15 mL) Fresh rosemary leaves, chopped
  • 1/2 tsp. (2 mL) Salt and pepper, each
  • 4 cups (1 L) Nordica 1% Cottage Cheese
  • 3/4 cup (175 mL) Milk and chicken stock, each
  • 5 oz (150 g) Gorgonzola cheese, crumbled
  • 9 oz (275 g) Lasagna noodles, fresh
  • 1 1/2 cups (375 mL) Breadcrumbs, fresh
  • 1/2 cup (125 mL) Walnuts, chopped
  • 1/4 cup (50 mL) Fresh parsley leaves, chopped
Methods/steps
  1. Preheat oven to 450°F (230°C).
  2. Cut the squash into 1/2-inch (2 cm) cubes, and toss the squash and onion with half the butter, honey, garlic, rosemary, salt and pepper until well combined.
  3. Spread in a single layer on a parchment-lined baking sheet(s).
  4. Roast, turning occasionally, for 20 to 25 minutes or until very tender.
  5. Cool slightly; combine with the cottage cheese, milk, stock and Gorgonzola.
  6. Preheat oven to 350°F (180°C). Grease a 9 x 13-inch (3 L) casserole dish.
  7. Spread one quarter of the cottage cheese mixture evenly into the dish.
  8. Cover with an even layer of noodles, trimming to fit.
  9. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly ove the noodles.
  10. Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes.
  11. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle the lasagna evenly with breadcrumb mixture.
  12. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicings
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