Butternut squash in a Gorgonzola and cottage cheese sauce fills a fresh lasagna, topped with toasted walnut breadcrumbs.

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Recipe Summary

prep:
10 mins
cook:
1 hr 25 mins
additional:
20 mins
total:
1 hr 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Cut the squash into small equal-sized pieces (about 1/2-inch/2 cm). Toss the squash and onion with half the butter, the honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on parchment-lined baking sheets. Roast, turning occasionally, for 20 to 25 minutes or until very tender (rotate the baking sheets halfway through cooking). Cool slightly; combine with the cottage cheese, milk, broth and Gorgonzola.

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  • Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch (3 L) casserole dish. Spread one quarter of the cottage cheese mixture evenly into the dish. Cover with an even layer of noodles, trimming to fit. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles.

  • Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle the lasagna evenly with breadcrumb mixture. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.

Tip:

Substitute the chicken broth with vegetable broth for a vegetarian friendly entree.

Nutrition Facts

334 calories; protein 18.9g 38% DV; carbohydrates 35.8g 12% DV; fat 13.7g 21% DV; cholesterol 36.4mg 12% DV; sodium 590.2mg 24% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2015
This had a wonderful appearance and taste. I used a little bit less Gorgonzola than it called for and it still had a strong taste. I also used ricotta instead of cottage cheese since that is what I had on hand. I think a little chicken sausage or ground meat would work fine in this dish not that it needs protein. Read More
(4)

Most helpful critical review

Rating: 3 stars
12/09/2016
I think this would be better with way less cottage cheese and more gongonzola. Read More
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/29/2015
This had a wonderful appearance and taste. I used a little bit less Gorgonzola than it called for and it still had a strong taste. I also used ricotta instead of cottage cheese since that is what I had on hand. I think a little chicken sausage or ground meat would work fine in this dish not that it needs protein. Read More
(4)
Rating: 5 stars
11/09/2015
Made some minor adjustments: pureed squash sage garlic & onion then mixed w/ cottage cheese. Used NF ricotta 1 egg & gorgonzola as another layer. Skipped walnut topping & served with crispy sage leaves in brown butter... delish! Read More
(1)
Rating: 5 stars
02/02/2016
I don't like cottage cheese or ricotta so I googled cheese substitutions. I basically mixed mozzarella parmesan and gorgonzola together making sure the ratio was about the same. This is soooo flipping good. I've made it twice in the past few months. I also substituted almonds for walnuts because it's what I had and panko breadcrumbs for regular breadcrumbs - again because it's what I had. I don't have an oven (woo weird NYC apartments) so did this in my toaster oven. Played with time an temperature a bit but still as good as I wanted it to be. Have fun experiment - this is a great starting recipe! Read More
(1)
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Rating: 3 stars
12/08/2016
I think this would be better with way less cottage cheese and more gongonzola. Read More
Rating: 4 stars
02/10/2016
Just seems like a lot of starch...pasta and butternut squash. Flavors were good. Read More
Rating: 5 stars
10/18/2015
This was delicious! Beautiful creamy and with a subtle blue cheese tang. The squash I had was a bit small so I chopped up a zucchini I had on hand and threw it into the roasting pan. I also omitted the honey (because I forgot to add it) but I didn't miss the sweetness. The leftovers are fantastic as well. Will definitely make this again! Read More
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Rating: 5 stars
05/14/2016
This was a very good recipe. I made it for Mothers' Day in conjunction with a meat lasagne. My only negative is that it didn't have as much bite as I thought it would from the gorgonzola cheese. I will definitely make it again. Read More
Rating: 5 stars
11/13/2016
This was a great dish for a cool fall night with friends. Everyone including the picky eaters went back for seconds. I used vegetable broth instead of chicken broth so that the dish was vegetarian. I will probably halve the breadcrumb topping the next time I make it. Read More
Rating: 5 stars
10/02/2017
Delicious and easy to make (other than peeling the butternut squash). Would definitely make again. Read More
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