Butternut Squash Lasagna

Name: Butternut Squash Lasagna
Ingredients: 12 lasagna noodles; 1 large butternut squash, about 3 lbs; 2 tablespoons olive oil, divided; 1/2 teaspoon salt; 3 tablespoons butter, divided; 2 cups chopped yellow onions (1 extra large onion); 1 1/2 lbs swiss chard, chopped,tough stems discarded; 1/4 teaspoon salt; 1/3 cup flour; 1/4 teaspoon black pepper; 1/4 teaspoon garlic salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon dried thyme; 1/4 teaspoon ground dried sage; 4 cups milk (2% is fine); 3/4 cup grated parmesan cheese; 1 cup grated mozzarella cheese; 4 tablespoons chopped green onions

18 ingredients

1 steps

Ingredients

12 lasagna noodles
1 large butternut squash, about 3 lbs
2 tablespoons olive oil, divided
1/2 teaspoon salt
3 tablespoons butter, divided
2 cups chopped yellow onions (1 extra large onion)
1 1/2 lbs swiss chard, chopped,tough stems discarded
1/4 teaspoon salt
1/3 cup flour
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
1/4 teaspoon ground dried sage
4 cups milk (2% is fine)
3/4 cup grated parmesan cheese
1 cup grated mozzarella cheese
4 tablespoons chopped green onions

Directions

1

["Take the butternut squash and peel, seed, and cut it into 1/2-inch chunks.", "Cook the lasagna noodles according to package directions.", "Preheat oven to 450 degrees F.", "In a large bowl, toss the butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon salt, then place the chunks in a single layer on a large cookie sheet.", "Roast the squash chunks for 30 minutes or until they're easily pierced with a fork, stirring after 15 minutes.", "Remove chunks from the oven and mash squash with a food processor (or fork or potato masher) until almost smooth; set aside.", "Lower the oven temperature to 375 degrees F.", "In a large Dutch oven or saucepot, over medium heat melt together the remaining 1 tablespoon olive oil and 1 tablespoon of butter.", "Add the chopped onion and cook for about 10 minutes or until golden, stirring often; add the Swiss chard and 1/4 teaspoon salt and cook until the chard is wilted and the liquid evaporates, which will take about 7 minutes.", "Remove from heat and set aside.", "In a large saucepan, melt the remaining butter over medium heat.", "Whisk in the flour, pepper, garlic salt, nutmeg, thyme, and sage and cook for 1 minute while stirring constantly.", "Gradually whisk in the milk until smooth and cook the sauce over medium-high heat until it boils and thickens slightly, stirring frequently.", "Boil for an additional 2 minutes while stirring, then whisk in all but 2 tablespoons Parmesan cheese.", "Remove the saucepan from heat.", "In a 13\" x 9\"" glass lasagna pan