Havarti Butternut Sage Pumpkin Lasagna

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Havarti Butternut Sage Pumpkin Lasagna

Autumn is fast approaching and my love of pumpkin and squash will grow strong! This Havarti Butternut Sage Pumpkin Lasagna It was also made for my abundance of sage. Also, I love the combination of pumpkin and sage together. This is a rich and divine lasagna that is very entertaining and worthy. It is vegetarian, so it can be served alone or as an accompaniment to many meat dishes.

I've had a long love story with this mushroom, spinach, and four cheese lasagna, another vegetarian pasta option and we've made countless times. Don't get me wrong, I love a traditional meat lasagna, but there are plenty of other ways to enjoy it too!

Havarti Butternut Sage Pumpkin Lasagna

This delicate yet divine lasagna is layered pumpkin with sage infused with sage, along with havarti cheese and bechamel sauce. It's a wonderfully rich, cheesy, creamy pasta recipe. This dish will quickly become a new favorite for your entertaining fall.

Havarti Butternut Sage Pumpkin Lasagna

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When I was doing my research to make this recipe, I saw some of the recipes that asked you to peel a butternut squash. Well, I thought it would be a lot easier to bake it, cut it down, and then just take out the pumpkin. That was a very easy alternative. In that same baking tray, I put the sage in so that it is crispy and releases a little of its flavor.

Havarti Butternut Sage Pumpkin Lasagna

All the elements of this lasagna work fabulously together. Bechamel, havarti and pumpkin with sage are a dream team and are the best lasagna of all!

Havarti Butternut Salted Pumpkin Lasagna Recipe

Havarti Butternut Sage Pumpkin Lasagna

Print Preparation time 25 minutes Cook time 95 minutes Total time 2 hours A delicious and delicious pumpkin, sage and sage lasagna that is perfect for fall and very entertaining! Author: Tara Noland Recipe Type: Starter Cuisine: American Servings: 8 servings Ingredients

  • Bechamel sauce
  • 6 tablespoons butter
  • Ā½ cup flour
  • 4 cups of 2% milk
  • Fresh grated nutmeg
  • Salt and pepper to taste
  • Lasagna
  • 1 large pumpkin
  • Cooking spray
  • 10 sage leaves
  • 1 tablespoon. Butter
  • Salt and pepper to taste
  • 6 large sheets of fresh lasagna or enough for three layers of pasta
  • 30 slices of havarti cheese
  • Ā½ cup of Parmesan cheese


  1. Preheat oven to 350F. Bake the squash by first cutting it in half and cleaning the seeds. Spray the cut side with cooking spray and place it upside down on a baking sheet with the sides. Bake for 35-50 min. or until tender. Place the sage leaves on the same baking sheet. Spray with cooking spray and bake for 3-4 min. even fragrant Let them both cool enough to drive.
  2. Meanwhile to make the bechamel sauce, melt the butter and add the flour, stirring well. Cook for 2 min. Slowly add milk while whisking. Bring the mixture to a simmer, whisking constantly until thick. Season with nutmeg, salt, and pepper. Set aside.
  3. Turn the chilled squash in a food processor with the butter, salt and pepper, and the sage leaves.
  4. In a 9 Ɨ 13 "skillet, pour a small amount of bĆ©chamel sauce in the bottom and spread. Add a layer of pasta noodles. Spread one layer of the pumpkin puree and then top with cheese in a single layer. Spread another layer of bĆ©chamel sauce and repeat the layers twice more finishing with the bĆ©chamel sauce. Cover with the Parmesan cheese. Bake for 35-45 minutes or until heated and browned on top. Grill for a few minutes if necessary.


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