Roasted Butternut Squash Lasagna - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Nana inspired my love of cooking," says Lauren McInnes of Prides Crossing, MA. "Growing up, I was always in the kitchen, and she taught me how to make her famous roasted squash ravioli. Now I rarely have time to make fresh p
Ingredients
- 1 medium butternut squash
- 9 lasagna noodles
- 4 tbsp. unsalted butter
- 1/3 c. all-purpose flour
- 4 c. whole milk
- 1 bunch sage
- 1 c. grated Parmesan
- 1/4 tsp. freshly grated or ground nutmeg
- kosher salt
- Pepper
- 4 amaretti cookies (Italian almond cookies)
- 2 tbsp. olive oil
- 8 oz. mozzarella
Instructions
- Heat oven to 425 degrees F. Cut the squash in half lengthwise, scoop out and discard the seeds, then place cut-side down in a baking dish. Add 1/4 cup water, cover with foil, and roast until tender, 40 to 45 minutes.
- Meanwhile, cook the noodles according to package directions. Drain, rinse under cold water, and lay flat until ready to use.
- Make the white sauce. Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook, stirring, for 2 minutes (do not let it brown). Gradually whisk in the milk. Add the sage and bring to a simmer. Simmer, stirring occasionally, until the sauce slightly thickens, 6 to 8 minutes. Remove from heat. Discard the sage, then stir in 1/2 cup Parmesan and 1/4 teaspoon each nutmeg, salt, and pepper.
- Scoop out the squash and place the flesh into a large bowl (you should have about 4 cups). Add the cookies, oil, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon each nutmeg and pepper, and mix to combine.
- Spread 1 cup of the white sauce on the bottom of a 13- by 9-inch baking dish. Top with 3 noodles and 1 cup of the sauce. Dollop with a third of the squash mixture (about 1 1/3 cups), then gently swirl it into the sauce. Top with 2/3 cup of the mozzarella cheese; repeat twice. Sprinkle with the remaining 1/4 cup Parmesan.
- Cover with an oiled piece of foil and bake for 15 minutes. Uncover and bake until golden brown, 5 to 10 minutes more. Let sit for 10 minutes before serving.
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