Recipes
Lasagne with Creamy Cheese Sauce and Butternut Squash and Sage
Description: This recipe is displayed on the back of our new Tillamook 2 lb. Shredded Mozzarella package.

Instructions:
Preheat oven to 425°F.

Melt butter in large saucepan. Whisk in flour and cook 3 minutes. Gradually add milk, whisking until smooth. Stir in salt, pepper, nutmeg and parmesan. Set aside

Heat 1 tablespoon oil in large skillet over medium. Sauté mushrooms until browned. Transfer to bowl.  Heat remaining oil and add onion and thyme. Sauté 7 minutes until golden. Stir in garlic, sage, squash and broth. Cover and simmer 10 minutes until squash is tender. Uncover and stir in spinach and mushrooms. Cook until liquid is almost evaporated. Salt and pepper to taste.

Spread 1 cup white sauce in greased 9 x 13” pan and layer with noodles. Add half of squash mix; top with 1½ cups sauce and 2 cups cheese. Add another layer of noodles and repeat with remaining squash mix, same amount of sauce and cheese. Top with noodles, remaining sauce and cheese. Cover with foil. Bake 30 minutes. Remove foil and bake 10 minutes until golden and bubbling. Let sit 15 minutes before serving.

Serves 8

Ingredients:
3 tablespoon Tillamook® Butter
5 tablespoons flour
5 cups whole milk
1/2 teaspoon salt
1/4 teaspoon each pepper and nutmeg
1 cup shredded parmesan cheese
4 tablespoons olive oil, divided
3 cups (8 ounces) sliced mushrooms
1½ cup chopped onion
1/2 teaspoon dried thyme
2 teaspoons minced garlic and dried sage
6 cups butternut squash cut into ½" cubes
1 cup chicken broth
1 (16 ounce) package frozen cut spinach, thawed and squeezed
1 (9 ounce) package no-boil lasagne noodles
6 cups (1½ pounds) Tillamook® Shredded Mozzarella Cheese