Butternut Lasagna with Rosemary-Pecorino Cream

Name: Butternut Lasagna with Rosemary-Pecorino Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Dried Rosemary; 1 whole Butternut Squash (peeled, Seeded, Cut Into 1 Inch Cubes); 2 Tablespoons Olive Oil; Salt And Pepper, to taste; 1 teaspoon Dried Rosemary; 1 whole Small Onion (peeled And Quartered); 10 whole Black Peppercorns; 1 cup, 11 tablespoons, 2- 1/2 pinches Milk Or Light Cream; 38 ounces, weight Cold Roux; 1/2 teaspoons Mild Mustard; 4- 1/4 ounces, weight Roughly Grated Pecorino; To Assemble The Lasagna:; 6 leaves No-boil Lasagna; 2 Tablespoons Sliced Almonds; 2-18 ounces, weight Finely Grated Pecorino; 3-58 ounces, weight Mozzarella, Sliced

Servings: persons

2 teaspoons Dried Rosemary
1 whole Butternut Squash (peeled, Seeded, Cut Into 1 Inch Cubes)
2 Tablespoons Olive Oil
Salt And Pepper, to taste
1 teaspoon Dried Rosemary
1 whole Small Onion (peeled And Quartered)
10 whole Black Peppercorns
1 cup, 11 tablespoons, 2- 1/2 pinches Milk Or Light Cream
38 ounces, weight Cold Roux
1/2 teaspoons Mild Mustard
4- 1/4 ounces, weight Roughly Grated Pecorino
To Assemble The Lasagna:
6 leaves No-boil Lasagna
2 Tablespoons Sliced Almonds
2-18 ounces, weight Finely Grated Pecorino
3-58 ounces, weight Mozzarella, Sliced

1
For the roasted squash, add the dried rosemary to the butternut and steam it until its soft.
2
That took me 20 minutes.
3
Steaming it with the rosemary will not only fill your kitchen with the lovely smell of rosemary, itll also make the taste of the butternut more pronounced.
4
When done, add the olive oil and salt and pepper to taste.
5
(Keep in mind that the Pecorino contains salt as well.)
6
Add the rosemary, the onion and the peppercorns to the milk and put on the stove.
7
Take the pot off the fire when the milk is about to cook.
8
Leave the pot for at least 10 minutes.
9
Sieve the milk and put it back in the pot.
10
Bring it to a boil and add the crumbled cold roux and mustard.
11
Take the pot off the fire and whisk the roughly grated Pecorino into the sauce, a handful at a time.
12
Preheat your oven to 200 degrees C. Its time to make some layers!
13
I used two small oven dishes, both 25 cm x 15 cm.
14
The layers should be as follows (bottom to top): butternut mix, lasagna sheet, pecorino cream topped with some sliced almonds, lasagna sheet, butternut mixture, lasagna sheet, pecorino cream with the rest of the sliced almonds, finely grated pecorino, 3 slices of mozzarella.
15
Put the dishes in the oven for 25 minutes.
16
Finished!

2123

kcal

Calories

216

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons Dried Rosemary, 1 whole Butternut Squash (peeled, Seeded, Cut Into 1 Inch Cubes), 2 Tablespoons Olive Oil, Salt And Pepper, to taste, and more.

Yes, Butternut Lasagna with Rosemary-Pecorino Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!