Butternut Squash Lasagna

11 INGREDIENTS • 14 STEPS • 1HR 30MINS

Butternut Squash Lasagna

Recipe

4.2

4 ratings

This dish embodies the feeling of fall, with rich flavors of squash, rosemary, and cheese nestled between layers of lasagne and creamy sauce.

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Butternut Squash Lasagna

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This dish embodies the feeling of fall, with rich flavors of squash, rosemary, and cheese nestled between layers of lasagne and creamy sauce.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

1HR 30MINS

Total Time

$1.39

Cost Per Serving

Ingredients

Servings

8

us / metric

9 3/4 cups

Butternut Squash

quartered, seeded, peeled, and cut into 1/2-inch dice

3 Tbsp

Vegetable Oil

4 cups

2% Reduced Fat Milk

or Whole Milk

2 Tbsp

Dried Rosemary, crumbled

or A Few Sprigs Fresh Rosemary and Sage

1 clove

Garlic, minced

4 Tbsp

Unsalted Butter

4 Tbsp

All-Purpose Flour

9 sheets

No-Boil Lasagna Noodles

1 1/3 cups

Parmesan Cheese, freshly grated

1 cup

Heavy Cream

1/2 tsp

Nutrition Per Serving

VIEW ALL

Calories

494

Fat

27.6 g

Protein

15.3 g

Carbs

49.7 g

Love This Recipe?

Butternut Squash Lasagna

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking Instructions

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step 1

Preheat oven to 450 degrees F (230 degrees C) and oil 2 large shallow baking pans with a tablespoon of Vegetable Oil (2 Tbsp) each.

step 2

Spread Butternut Squash (9 3/4 cups) on each sheet pan and toss with Vegetable Oil (1 Tbsp) until coated well. Add additional tablespoon of oil if necessary.

step 2 Spread Butternut Squash (9 3/4 cups) on each sheet pan and toss with Vegetable Oil (1 Tbsp) until coated well. Add additional tablespoon of oil if necessary.

step 3

Roast squash in oven 10 minutes, then season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

step 4

While squash is roasting, in a saucepan bring 2% Reduced Fat Milk (4 cups) to a simmer with Dried Rosemary (2 Tbsp). Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

step 4 While squash is roasting, in a saucepan bring 2% Reduced Fat Milk (4 cups) to a simmer with Dried Rosemary (2 Tbsp). Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

step 5

In a large heavy saucepan, cook Garlic (1 clove) in Unsalted Butter (4 Tbsp) over moderately low heat, stirring, until softened.

step 5 In a large heavy saucepan, cook Garlic (1 clove) in Unsalted Butter (4 Tbsp) over moderately low heat, stirring, until softened.

step 6

Stir in All-Purpose Flour (4 Tbsp) and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth.

step 7

Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste.

step 7 Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste.

step 8

Reduce temperature to 375 degrees F (190 degrees C). Grease a 13x9 by 2-inch baking dish.

step 9

Pour 1 cup sauce into baking dish and cover with 3 sheets of No-Boil Lasagna Noodles (9 sheets), making sure they do not touch each other.

step 9 Pour 1 cup sauce into baking dish and cover with 3 sheets of No-Boil Lasagna Noodles (9 sheets), making sure they do not touch each other.

step 10

Spread half of remaining sauce over pasta and sprinkle with half a cup of Parmesan Cheese (1 cup). Make 1 more layer in same manner, beginning and ending with pasta.

step 11

In a bowl with an electric mixer (or not) beat Heavy Cream (1 cup) with Salt (1/2 tsp) until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered.

step 11 In a bowl with an electric mixer (or not) beat Heavy Cream (1 cup) with Salt (1/2 tsp) until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered.

step 12

Sprinkle remaining Parmesan Cheese (1/3 cup) over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.

step 12 Sprinkle remaining Parmesan Cheese (1/3 cup) over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.

step 13

Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden.

step 13 Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden.

step 14

Let sit 5 minutes, then serve and enjoy!

step 14 Let sit 5 minutes, then serve and enjoy!

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