Butternut Squash, Hazelnut and Fontina Lasagna

Name: Butternut Squash, Hazelnut and Fontina Lasagna
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 1 tablespoon finely chopped fresh sage leaves; 2 cloves garlic, finely chopped; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 6 cups 1/2-inch cubes butternut squash (about 2 1/2 lb squash, peeled and seeded); 1/2 cup Progresso™ vegetable stock (from 32-oz carton); 2/3 cup chopped toasted hazelnuts; 3 tablespoons butter; 1/4 cup Gold Medal™ all-purpose flour; 4 1/2 cups milk; 1 teaspoon salt; 1 cup finely grated Parmesan cheese; 8 oz fresh fontina cheese, coarsely grated (2 cups); 12 oven-ready, no-boil lasagna noodles

Butternut Squash, Hazelnut and Fontina Lasagna was pinched from <a href="http://www.tablespoon.com/recipes/butternut-squash-hazelnut-and-fontina-lasagna/fc15c01d-68f4-4704-bcca-7c202e69b33b" target="_blank">www.tablespoon.com.</a>

"Hearty enough for a main dish, this sophisticated spin on classic lasagna works beautifully as a side dish for any roasted meat...."

INGREDIENTS

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2 tablespoons olive oil

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1 large onion, finely chopped

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1 tablespoon finely chopped fresh sage leaves

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2 cloves garlic, finely chopped

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1 teaspoon salt

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1/2 teaspoon ground black pepper

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6 cups 1/2-inch cubes butternut squash (about 2 1/2 lb squash, peeled and seeded)

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1/2 cup Progresso™ vegetable stock (from 32-oz carton)

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2/3 cup chopped toasted hazelnuts

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3 tablespoons butter

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1/4 cup Gold Medal™ all-purpose flour

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4 1/2 cups milk

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1 teaspoon salt

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1 cup finely grated Parmesan cheese

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8 oz fresh fontina cheese, coarsely grated (2 cups)

•

12 oven-ready, no-boil lasagna noodles

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