Roasted Butternut Squash Lasagna
A savory Roasted Butternut Squash Lasagna that combines layers of roasted squash with creamy cheese sauce and noodles.
Equipment
- Oven
- large pan
- Saucepan
- baking dish
- electric mixer
Ingredients
Squash and Pasta
- 3 pounds butternut squash quartered, seeded, peeled, and cut into ½-inch dice
- 3 tablespoons grapeseed or olive oil
- 9 sheets dry no-boil lasagne pasta 7– by 3 ½-inch sheets, recommend Barilla brand
- 4 cups milk 2% or whole
- 1 cup heavy cream
- ½ teaspoon salt
Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 tablespoon minced garlic
- 1 ⅓ cups freshly grated Parmesan divided
- a few sprigs fresh rosemary and sage
Instructions
Preparation
- Preheat oven to 450°F. Spread the squash onto a sheet pan. Toss with oil and season with salt. Roast for about 30 minutes.
- In a saucepan, bring milk to a simmer with rosemary and sage. Heat for 10 minutes and strain.
- In a saucepan, cook garlic in butter until softened. Stir in flour and cook for about 3 minutes. Whisk in milk and simmer for 10 minutes until thick.
- Reduce oven temperature to 375°F and butter a 9×13-inch baking dish. Soak no-boil noodles if necessary.
- Start layering by pouring sauce into the baking dish, adding noodles, and repeating layers with sauce and cheese.
- Beat cream with salt until soft peaks form and spread over noodles. Sprinkle with remaining Parmesan and cover with foil.
- Bake covered for 30 minutes, then uncover and bake for an additional 10 to 20 minutes.
- Let lasagna stand for 5 minutes before cutting and serving.
Notes
Sauce can be made 3 days ahead and chilled. Ensure pasta is covered with sauce to avoid drying out during baking.
Nutrition
Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 17gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 20mgCalcium: 20mgIron: 10mg
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