Butternut Squash Lasagna recipes

- 2 (12 ounce) packages frozen butternut squash puree, thawed or 4 cups pureed fresh butternut squash
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried rubbed sage
- 15 ounces part-skim ricotta cheese
- 8 short no-boil lasagna noodles (about 7x4 inches)
- 1/2 cup parmesan cheese
- 1/2 cup grated cheese
- 1 1/2 teaspoons salt

- 3/4 cup lightly packed fresh basil leaves
- 3 1/2 cups whole milk
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 cup butter
- 3 amaretti cookies
- 1/3 cup grated parmesan cheese
- 1/4 cup all-purpose flour
- 1/4 teaspoon fresh ground black pepper
- 2 1/2 cups shredded whole-milk mozzarella
- 1/2 cup water
- 1 pinch nutmeg
- 1 1/2-2 lbs butternut squash
- 12 no-boil lasagna noodles

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

- 2 teaspoons balsamic vinegar
- 2 cloves garlic
- 1 small carrot
- 1 1/2 lbs butternut squash
- 12 ounces fresh mushrooms
- 3 tablespoons all-purpose white flour
- 1 cup prepared spaghetti sauce
- 1 teaspoon all-purpose white flour
- 12 ounces dried lasagna noodles or 1 lb fresh lasagna noodles
- 3/4 cup dried porcini mushrooms
- 2 ounces low-fat cream cheese
- 2 teaspoons olive oil
- 1 1/3 cups low-fat milk
- salt
- 1 onion
- 1/2 cup freshly grated parmesan cheese
- 1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
- freshly ground black pepper
- 10 sun-dried tomatoes

- 1 cup shredded parmesan cheese
- 2 cups shredded mozzarella cheese
- 9 lasagna noodles
- 4 cups shredded cooked rotisserie chicken
- ½ cup heavy cream
- 1 teaspoon crushed red pepper
- 2 14-ounce cans crushed tomatoes
- 3 medium shallots, peeled and chopped
- 8 ounces ricotta cheese
- 5 teaspoons kosher salt, divided
- 3 tablespoon olive oil, divided
- 1 medium butternut squash

- 10 ounces lasagna noodles, preferably whole-wheat
- 2 tablespoons unsalted butter
- 4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
- 1/2 cup all-purpose flour
- 4 cups nonfat milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon freshly ground pepper
- 1 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater
- 6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
- 1/4 cup toasted pine nuts