Butternut Squash Lasagne Recipe

Name: Butternut Squash Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds 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 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 lasagne noodles; 1 1/3 cups finely shredded parmesan cheese (5.5 oz.); 1 cup whipping cream

Servings: persons

3 pounds 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 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 lasagne noodles
1 1/3 cups finely shredded parmesan cheese (5.5 oz.)
1 cup whipping cream

1
1. Preheat oven to 425u00b0F. Lightly grease a 5x10x1 inch baking pan. Place squash in the prepared baking pan. Add oil and 1/2 tsp salt; toss gently to coat. Spread in an even layer. Roast, uncovered for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temperature to 375u00b0F.
2
2. Meanwhile, for sauce: In a large pan, heat butter over medium heat. Add garlic and saute 1 minute. Stir in flour and 1/2 tsp. salt. Continue to cook and stir until thickened and bubbly. Gradually stir in milk and rosemary.
3
3. Lightly grease a 3-quart rectangular baking pan. To assemble, spread about 1 cup of the sauce in baking dish. Layer three of the noodles in the dish. Spread evenly with the remaining sauce. Sprinkle with 1/3 cup of the parmesan cheese. Repeat layering noodles, sauce and Parmesan two more times. Pour whipping cream evenly over layers and sprinkle with the remaining 1/3 cup of Parmesan cheese.
4
4. Cover dish with foil. Bake for 40 minutes. Uncover and bake about 10 minutes more or until edges are lightly browned. Let stand for 10 minutes before serving.
5
Make ahead tip: Prepare as directed. cover unbaked lasagne with foil and chill. About 1 1/4 hour before ready to serve, bake, covered in a 375u00b0F oven for 45 minutes. Uncover and bake for 10-15 minutes more or until bubbly and top in slightly browned. Let stand 10 minutes before serving.

3956

kcal

Calories

335

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.

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

You need 12 ingredients. The key ingredients include: 3 pounds 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 butter, and more.

Yes, Butternut Squash Lasagne 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 Lasagne

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