Butternut Squash and Bacon Lasagna
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 838
- Total Fat
- 45
- Saturated Fat
- 25
- Carbohydrates
- 76
- Dietary Fiber
- 6
- Sugar
- 11
- Protein
- 35
- Cholesterol
- 134
- Sodium
- 945
- Total: 1 hr 45 min
- Active: 40 min
Ingredients
1 tablespoon unsalted butter, at room temperature
1 tablespoon all-purpose flour
6 slices thick-cut bacon, diced
1 small onion, chopped
3 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage
3/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground pepper
2 1/2 cups whole milk
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/2 pound fresh mozzarella cheese, shredded
1/2 pound fontina cheese, shredded
21 sheets no-boil lasagna noodles (from two 1-pound boxes)
2 butternut squashes, peeled, halved, seeded and sliced 1/4 inch thick
1/4 cup breadcrumbs
Directions
- Preheat the oven to 375 ̊ F. Stir the butter and flour in a small bowl to make a paste. Cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a paper towel–lined plate. Pour off all but 2 tablespoons fat from the skillet.
- Add the onion to the skillet and cook until softened, about 4 minutes. Add the garlic, parsley, sage and Italian seasoning and cook until the garlic is softened, about 1 minute. Season with 1 teaspoon each salt and pepper. Stir in the milk and heavy cream; bring to a simmer. Whisk in the butter-flour paste and cook until thickened, about 6 minutes. Remove from the heat; stir in 1/2 cup Parmesan and the bacon.
- Combine the mozzarella and fontina in a bowl. Spread 1/2 cup of the cream sauce on the bottom of a 9-by-13-inch baking dish; top with 3 lasagna noodles. Top with a layer of butternut squash slices, overlapping them, then 1/2 cup more sauce and 1/3 cup mozzarella-fontina mixture. Repeat the layering 5 more times (noodles, squash, sauce, cheese), using up all the squash. Top with the remaining 3 noodles, then the remaining sauce and mozzarella-fontina mixture. Cover with foil and bake until the squash is tender, 35 to 40 minutes.
- Mix the breadcrumbs and remaining 1/4 cup Parmesan; sprinkle over the lasagna. Bake, uncovered, until golden, 15 minutes. Let sit 10 minutes before serving.