Lasagna gets a makeover with this inventive dish. The warm and nutty flavor of a Fisher® Hazelnuts is the perfect complement to the squash and cheesy lasagna.
Alfredo Lasagna with Squash & Hazelnuts
Hazelnut
Main DishPasta
Dinner
Vegetarian
prep
20
minscook
60
minsmake
9
servings1 large
butternut squash (3 pounds), peeled, quartered, seeded, and sliced ½-inch thick
2 tablespoons
oil
2 jars
(15 ounces each) alfredo sauce
1/2 cup
milk
2 cloves
garlic, finely chopped
1-1/3 cups
shredded Parmesan cheese, divided
1 cup
Fisher® Chopped Hazelnuts or Pecans, toasted, divided
Food Safety Instruction
DIRECTIONS
- Heat oven to 450°F. Toss squash with oil on large rimmed baking sheet until coated; arrange in even layer. Bake 15 minutes or until tender.
- Meanwhile, Bring alfredo sauce, milk and garlic to simmer in medium saucepan. Cook on low heat 10 minutes.
- Reduce oven temperature to 375°F. Spoon 1 cup sauce mixture into bottom of greased 13x9-inch baking dish. Cover with 3 noodles, making sure they do not touch each other. Top with half the squash, 1 cup sauce mixture, 1/2 cup cheese and 1/3 cup Fisher® Hazelnuts. Repeat layers. Top with remaining 3 noodles, and remaining sauce, cheese and nuts. Cover tightly with foil.
- Bake 30 minutes. Uncover and bake 10 minutes or until top is bubbly and golden brown. Let stand 5 minutes before cutting.
PRODUCT USED
Tips
To save time, purchase 2 pounds pre-cut butternut squash in the refrigerated produce section.
To toast hazelnuts, spread onto ungreased baking sheet. Bake in 375°F for 3-5 minutes or until lightly browned.
To keep foil from sticking, spray with nonstick spray before covering lasagna.
