Brown Butter Butternut & Pork Lasagna Recipe | Yummly
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Brown Butter Butternut & Pork Lasagna

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Brown Butter Butternut & Pork Lasagna

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  • 1 lb. ground pork
  • 1 1/2 lb. butternut squash (peeled, seeded and cut into 3/4-inch dice)
  • 1 Tbsp. olive oil
  • salt
  • pepper
  • 4 Tbsp. unsalted butter
  • 2 cloves garlic (minced)
  • 1/4 cup flour
  • 2 cups milk (low fat)
  • 1 1/2 cups half & half
  • 1/4 tsp. nutmeg
  • 2 ginger cookies (such as Ginger Snaps, roughly broken)
  • 2 sage leaves (fresh, roughly chopped)
  • 8 oz. no boil lasagna noodles
  • 2 1/2 cups mozzarella cheese (shredded)
  • 2 cups Gruyere cheese (shredded)
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    1. Preheat the oven to 425 degrees F.
    2. In a large bowl, toss the squash and olive oil. Season with salt and pepper, transfer to a rimmed baking sheet and roast until the squash is tender, 25 to 30 minutes.
    3. Meanwhile, in a large skillet over medium heat, cook the pork, breaking it up with a spoon or spatula into large chunks, until no longer pink, 5 to 6 minutes. Use a slotted spoon to transfer to a bowl or plate and set aside.
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