Prep

25 min
Total

1 h 20 min
Serving

6

Butternut Squash and Creamy Havarti Lasagna

Name: Butternut Squash and Creamy Havarti Lasagna
Prep time: 25 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 4 cups (1 L) diced butternut squash; 1 tbsp (15 mL) olive oil; 4 cups (1 L) shredded kale leaves (stems removed); 1/4 tsp (1 mL) each salt and pepper; 1 pkg (360 g) fresh lasagna noodles; 18 Armstrong Creamy Havarti Cheese slices; 6 Armstrong Medium Cheddar Cheese slices; 2 tbsp (30 mL) finely chopped fresh parsley; 3 tbsp (30 mL) butter; 2 shallots, minced; 3 cloves garlic, minced; 1 tbsp (15 mL) finely chopped fresh thyme; 1/4 cup (60 mL) all-purpose flour; 3 cups (750 mL) 2% milk; 1/2 cup (125 mL) 35% whipping cream; 3 bay leaves; 1 tbsp (15 mL) Dijon mustard; 1/2 tsp (2 mL) each salt and pepper; Pinch ground nutmeg

Looking for a new spin on a pasta classic? Try this recipe for butternut squash and creamy Havarti Cheese lasagna. It gets its personality from cream sauce and the delicate taste of butternut squash. Rest assured, it'll become a new classic in no time at all!

Featured product

Medium Cheddar Cheese Slices

Ingredients

4 cups (1 L) diced butternut squash
1 tbsp (15 mL) olive oil
4 cups (1 L) shredded kale leaves (stems removed)
1/4 tsp (1 mL) each salt and pepper
1 pkg (360 g) fresh lasagna noodles
18 Armstrong Creamy Havarti Cheese slices
6 Armstrong Medium Cheddar Cheese slices
2 tbsp (30 mL) finely chopped fresh parsley

Cream Sauce:

3 tbsp (30 mL) butter
2 shallots, minced
3 cloves garlic, minced
1 tbsp (15 mL) finely chopped fresh thyme
1/4 cup (60 mL) all-purpose flour
3 cups (750 mL) 2% milk
1/2 cup (125 mL) 35% whipping cream
3 bay leaves
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) each salt and pepper
Pinch ground nutmeg

Directions

Cream Sauce: Melt butter in saucepan set over medium heat; cook shallots, garlic and thyme for about 3 minutes or until softened. Sprinkle with flour; cook, stirring, for about 2 minutes or until smooth.
Slowly whisk in milk and cream until smooth. Stir in bay leaves; bring to boil, stirring constantly. Cook, stirring frequently, for about 10 minutes or until sauce thickens slightly. Stir in mustard. Season with salt, pepper and nutmeg. Remove from heat. Remove bay leaves and discard.
Preheat oven to 400°F (200°C). In large pot of boiling salted water, blanch butternut squash for about 5 minutes or until tender; drain well.
Heat oil in large skillet set over medium heat; cook kale, salt and pepper for 3 to 4 minutes or until wilted. Let cool slightly; squeeze to remove excess moisture.
Ladle 1/2 cup (125 mL) cream sauce into bottom of greased 13- x 9-inch (3.5 L) baking dish. Layer 2 lasagna sheets, cutting to fit pan, over sauce. Spread 3/4 cup (175 mL) cream sauce over top.
Sprinkle with half of the butternut squash and kale. Top with 6 creamy Havarti Cheese slices. Repeat layers. Layer 3 lasagna noodles over top; layer remaining cream sauce, and Cheddar Cheese and creamy Havarti Cheese slices over top.
Cover dish with foil. Bake for 35 minutes. Remove foil; broil for 3 to 5 minutes or until cheese is golden brown and lasagna is bubbling. Let stand for 10 minutes before slicing. Sprinkle with parsley.

*Substitute spinach or Swiss chard for kale if desired. To save time, use oven-ready lasagna noodles.

Butternut Squash and Creamy Havarti Lasagna

Featured product

Medium Cheddar Cheese Slices

Ingredients

Directions

Recipe Review

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