Butternut Squash Lasagna Redo

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https://makerversity.org/6k6whk74k I posted this butternut squash lasagna last year but I thought it it needed a little re-do. https://iberomedia.com/blog-inbound-marketing/7236csrcz The Three Bite Rule - Butternut Squash Lasagna

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watch Don’t judge this lasagna until you try it. It is seriously so good and a great fall food. I love this one! It is much faster to prep & cook than traditional Italian lasagna.


Butternut Squash Lasagna

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https://palmlabsadhesives.com/ns7x3x7i 1 butternut squash, roasted enter 16 oz ricotta cheese enter ½ cup cream cheese https://www.lizandryan.com/onlmz8uf20d 1 egg yolk https://www.nnhopes.org/nnh-blog/6gg5x5ovo3d 1 1/2 cups shredded mozzarella cheese source ½ cup Parmesan cheese grated 1 cup chicken (or vegetable) stock
½ box lasagna noodles



https://www.nnhopes.org/nnh-blog/xrpihgtl Roast butternut squash with olive oil, salt, and pepper for about 30 minutes at 425 degrees. (this could be done the day before)
Combine ricotta, cream cheese, egg yolk, and ¼ cup Parmesan cheese.
The Three Bite Rule - Butternut Squash
Mix squash and chicken stock over medium low heat.
The Three Bite Rule - Butternut Squash Lasagna
To assemble lasagna: spread noodles on the bottom of a 9×9 baking pan; top with ricotta mixture and some cheese; layer more noodles; top with butternut squash mixture.
The Three Bite Rule - Butternut Squash Lasagna
Repeat laying noodles then ricotta and cheese, then noodles, then squash and repeating until all the layers are used.The Three Bite Rule - Butternut Squash Lasagna
Sprinkle some cheese on top.
Bake 30 minutes at 375.
The Three Bite Rule - Butternut Squash Lasagna
I sprinkled some fresh basil in there. I love the flavor combo and I hadn’t grabbed a package of sage. I think the fresh-factor is important and sage makes it more fall-ish.


source url See? Pretty simple and it’ll feed a crowd. It is a great dinner to prep in advance and stick in the oven for just little fuss. It reheated well and I froze leftover pieces.
The Three Bite Rule - Butternut Squash Lasagna

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Butternut Squash Lasagna (serves 6-9)

enter site 1 butternut squash: $1.89
16 oz. ricotta: $1.99
4 oz. cream cheese: $0.62
1 egg yolk: $1.24
16 oz. mozzarella: $3.59
4 oz. Parmesan cheese: $1.98
8 oz. chicken stock: $0.11 ($2.99 jar/25 cubes=11 cents per cube/cup)
8 oz. lasanga noodles: $1.00
total cost = $12.42/9 servings = $1.38 per serving
Even cutting larger pieces (6 instead of 9) comes to $2.07 per serving!


follow link I had some leftover noodles. Early on in your layers, take a quick count how many noodles fit so you don’t run out mid layer when you could have scooched a few. I cut the up the leftover noodles with a little sauce and some cheese. Pow! Pop a meatball on and I’ve got a last minute dinner in the freezer some night! My resourceful Momma taught me well!
The Three Bite Rule - Butternut Squash Lasagna

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