Butternut Squash & Spinach Lasagna with Pancetta & Arugula Salad

Name: Butternut Squash & Spinach Lasagna with Pancetta & Arugula Salad
Cook time: 45 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3 oz Diced Pancetta; 6 Fresh Pasta Sheets (Previously Frozen); ½ lb Diced Butternut Squash; 3 oz Baby Spinach; 2 oz Arugula; 2 Tbsps Sliced Roasted Almonds; 1 Shallot; ¼ cup Cream; ¼ cup Grated Parmesan Cheese; 1 Tbsp Sherry Vinegar; 1 Tbsp Honey; 1 Tbsp Light Brown Sugar; ⅓ cup Basil Pesto; 4 oz Fontina Cheese

Instructions

Cook:45min

WHY WE LOVE THIS DISH To make the decadent filling for this wintry lasagna, we're using seasonal favorite butternut squash—mashed with a bit of cream and a touch of rich brown sugar. It all comes together under layers of melty fontina cheese, fresh pasta sheets, and herbaceous basil pesto for a crowd-pleasing dish. CLICK FOR RECIPE CARD

Updated at: Sun, 08 Dec 2024 23:34:49 GMT