Butternut Squash & Swiss Chard White Lasagna
coconutlime has cooked this
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I had never made a non-tomato based lasagna until this one but it turned out really well! I just sort of made it up as I went along to use up some Swiss chard I didn't have earmarked for anything special and a butternut squash I've had for ages but the flavors came together wonderfully. It is a great way to use seasonal ingredients in different way than they are normally found. It also freezes well.
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- coconutlime
8
Italian
- 1 medium to large butternut squash, sliced lengthwise and seeds removed
- 1/4 cup Parmesan
- 1 lb lasagna noodles
- olive oil
- for the filling:
- 1 large bunch Swiss chard, chopped
- 1 medium onion, diced
- 15 oz ricotta cheese
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh sage
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon nutmeg
- for the sauce:
- 3 cups milk
- 3 tablespoons grated Parmesan
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cloves garlic, minced
- salt
- white pepper
butternut squash
Also, I have used the included recipe for white sauce many times since!