Roasted Butternut Squash and Spinach Lasagna

halfbakedharvest.com

Traci Richter

Just a wife and mom trying to navigate meals!

6 cups cubed butternut squash (about 1 medium squash)

2 tablespoons extra virgin olive oil

kosher salt and black pepper

6 tablespoons Vermont Creamery Cultured Butter

3 cloves garlic, minced or grated

12 fresh sage leaves

2 sprigs fresh rosemary

¼ cup all-purpose flour

2 cups whole milk

2 cups low sodium chicken or vegetable broth

¼ teaspoon fresh grated nutmeg

1 cup shredded gouda or fontina cheese

2 cups whole milk ricotta

2 cups shredded provolone

2 packages (10 ounce) frozen spinach, thawed and drained or 4 cups fresh baby spinach

1 box no-boil lasagna noodles

3 ounces thinly sliced prosciutto, torn (optional)

Directions at halfbakedharvest.com

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