Go Back
–+ servings
Print Recipe
3 from 2 votes

Browned Butter Pork and Butternut Squash Lasagna

It's got pork, one of my all time favorite meats, browned butter-pure heaven, carbs-who doesn't love carbs, and melty, gooey, delicious cheese.
Prep Time35 minutes
Cook Time40 minutes
Total Time1 hour 15 minutes
Course: Over 500 Family Dinner Recipes Ideas
Keyword: Browned butter, butternut squash, comfort food, gruyere, lasagna, main dish, pork
Servings: 6
Author: Carrian Cheney

Ingredients

For the Squash

  • 1 ½ Pounds Butternut Squash peeled and chopped
  • Olive Oil
  • Salt & Pepper
  • 2 Leaves Sage fresh
  • 2 Ginger Snap Cookies

Browned Butter Sauce

  • 1/4 Cup Butter unsalted
  • 3 Cloves Garlic minced, less if desired
  • 1/4 Cup Flour
  • 2 Cups Low Fat Milk
  • 1 ½ Cups Half and Half
  • 1/4 teaspoon Nutmeg
  • Salt and Pepper to taste

For the Lasagna

  • 1 Pound Ground Pork
  • 1 Package No Boil Lasagna Noodles
  • 2 Cups Gruyere Cheese shredded
  • 2 ½ Cups Mozzarella Cheese shredded
  • ¼-⅓ Cups Parmesan Cheese shredded
  • Fresh Parsley
US Customary - Metric

Instructions

For the Squash

  • Heat the oven to 425 degrees F, and place the squash on a large pan and drizzle with a little olive oil and salt and pepper.
    1 ½ Pounds Butternut Squash, Olive Oil, Salt & Pepper
  • Roast for 25 minutes or until tender.
  • Remove from the oven and allow to cool.
  • Place the squash, sage and ginger snaps in the blender and pulse until smooth.
    2 Leaves Sage, 2 Ginger Snap Cookies
  • Set aside.

For the Pork

  • Heat a skillet over medium high heat and add the ground pork.
    1 Pound Ground Pork
  • Turn down to medium and allow the pork to cook through, breaking it up into small meatball portions. This allows a little more pork flavor in the dish instead of small crumbles of meat throughout.
  • Cook about 6-8 minutes or until cooked through and remove from the pan to drain.

For the Sauce

  • Meanwhile, heat a sauce pan over medium heat and add the butter.
    1/4 Cup Butter
  • Cook until the butter begins to foam and turn nutty brown in color, whisking occasionally, and then as soon as it's amber in color, throw in the garlic.
    3 Cloves Garlic
  • Cook for a few seconds and then add the flour and quickly whisk.
    1/4 Cup Flour
  • Continue to cook until nutty in flavor and golden.
  • Pour in the liquids and nutmeg and continue to whisk until smooth.
    2 Cups Low Fat Milk, 1 ½ Cups Half and Half, 1/4 teaspoon Nutmeg
  • Bring to a boil and turn down to a simmer, continue to cook until thickened.
  • Salt and pepper to taste and set aside.
    Salt and Pepper to taste

To Assemble

  • Heat the oven to 400 degrees F.
  • Spread about ¼ cup pf the butternut squash puree on the bottom of an 8x8” pan.
  • Lay down strips of lasagna noodles.
    1 Package No Boil Lasagna Noodles
  • Add a scoop, about 1/3 - 1/2 cup, of white sauce and lightly spread over the noodles.
  • Dot with pork and sprinkle with ¼ cup of gruyere and mozzarella cheese.
    2 Cups Gruyere Cheese, 2 ½ Cups Mozzarella Cheese
  • Add a layer of noodles then add 1/3 Cup butternut squash puree and spread over the sauce. Dot with pork, then top with the cheeses.
  • Continue with layers until you reach the top and then add all remaining cheeses, ending with the parmesan cheese. Sprinkle the parsley over the top.
    ¼-⅓ Cups Parmesan Cheese, Fresh Parsley
  • Bake the lasagna for 35-40 minutes or until golden and bubbly.
  • Enjoy!

Notes

You can buy pre peeled and chopped butternut squash in most produce sections of your local store.
May be frozen for several months.

Nutrition

Serving: 1cup | Calories: 950kcal | Carbohydrates: 59g | Protein: 49g | Fat: 58g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 207mg | Sodium: 862mg | Potassium: 1015mg | Fiber: 4g | Sugar: 11g | Vitamin A: 13429IU | Vitamin C: 25mg | Calcium: 963mg | Iron: 2mg