Butternut Squash Skillet Lasagna

By Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4

½ large butternut squash, peeled and diced

½ tablespoon olive oil

¼ cup vegetable broth

6 ounces broken lasagna (approximately)

½ small onion, diced

2 cloves garlic, minced

3 tablespoons butter

2 tablespoons flour

1 ½ cups milk

¾ cup ricotta cheese

¼ cup Parmesan cheese

¼ teaspoon nutmeg

½ tablespoon fresh sage, minced (or ½ teaspoon dried sage)

½ tablespoon fresh rosemary, minced (or ½ teaspoon dried rosemary)

½ teaspoon salt and black pepper

Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 10-12 minutes or until noodles are tender.

Meanwhile, heat oil in a large saucepan over medium-high heat. Add squash and cook for 2-3 minutes or until starting to caramelize. Add broth, cover pan, and cook for 7-8 minutes, or until squash is soft. Remove cooked squash from pan and set aside.

In the same saucepan, melt 1 tablespoon butter over medium heat. Add onion and cook for 2-3 minutes or until translucent. Add garlic and cook for an additional 1-2 minutes. Stir in remaining butter. Once additional butter is melted, stir in flour. Stir until flour and butter mixture begins to brown and form a roux. Stir in milk, ricotta, Parmesan cheese, herbs and spices. Let sauce simmer for 5 minutes, or until heated through and thick and creamy.

Stir in cooked pasta and butternut squash. Serve immediately topped with additional Parmesan cheese, chopped walnuts or fresh sage or rosemary.