Butternut Squash Lasagna Recipe

Name: Butternut Squash Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs. butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices; 3 Tbsp. olive oil; 1/2 tsp. salt; 1/4 cup butter; 6 cloves garlic, minced; 1/4 cup all-purpose flour; 1/2 tsp. salt; 4 cups milk; 1 Tbsp. snipped fresh rosemary; 9 no-boil lasagna noodles; 1-1/3 cups finely shredded Parmesan cheese (5-1/2 oz.); 1 cup whipping cream

Servings: persons

3 lbs. butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices
3 Tbsp. olive oil
1/2 tsp. salt
1/4 cup butter
6 cloves garlic, minced
1/4 cup all-purpose flour
1/2 tsp. salt
4 cups milk
1 Tbsp. snipped fresh rosemary
9 no-boil lasagna noodles
1-1/3 cups finely shredded Parmesan cheese (5-1/2 oz.)
1 cup whipping cream

1
1.
2
Preheat oven to 425 degrees F. Lightly grease a 15x10x1-inch baking pan.
3
Place squash in the prepared baking pan.
4
Add oil and 1/2 teaspoon salt; toss gently to coat.
5
Spread in an even layer.
6
Roast, uncovered, for 25 to 30 minutes or until squash is tender, stirring once.
7
Reduce oven temperature to 375 degrees F.
8
2.
9
Meanwhile, for sauce: In a large saucepan, heat butter over medium heat.
10
Add garlic; cook and stir for 1 minute.
11
Stir in flour and 1/2 teaspoon salt.
12
Gradually stir in milk.
13
Cook and stir until thickened and bubbly.
14
Stir in squash and rosemary.
15
3.
16
Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole.
17
To assemble, spread about 1 cup of the sauce in the the prepared baking dish.
18
Layer three of the noodles in dish.
19
Spread with one-third of the remaining sauce.
20
Sprinkle with 1/3 cup of the Pamesan cheese.
21
Repeat layering noodles, sauce, and Parmesan cheese two more times.
22
Pour whipping cream evenly over layers in dish.
23
Sprinkle with the remaining 1/3 cup Parmesan cheese.
24
4.
25
Cover dish with foil.
26
Bake for 40 minutes.
27
Uncover and bake about 10 minutes more or until edges are bubbly and top is lightly browned.
28
Let stand for 10 minutes before serving.

3977

kcal

Calories

339

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 lbs. butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices, 3 Tbsp. olive oil, 1/2 tsp. salt, 1/4 cup butter, and more.

Yes, Butternut Squash Lasagna 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.

Butternut Squash Lasagna

How did you like this recipe?

Frequently Asked Questions