Butternut Squash Lasagne Recipe

Name: Butternut Squash Lasagne Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. dry-packed sun-dry tomatoes minced; 1 1/2 c. skim lowfat milk divided; 1/2 c. all-purpose flour divided; 3 Tbsp. yogurt; 1/4 c. minced fresh parsley; 1/2 tsp salt and pepper divided; 6 x scallions sliced; 3 x zucchini (about 1 lb.) minced; 1 x clove garlic chopped; 1 Tbsp. minced fresh rosemary or possibly 1 teaspoon dry; 1 Tbsp. extra virgin olive oil; 2 Tbsp. tomato paste; 1 lrg butternut squash (about 2 lbs.) peeled and thinly sliced; 1/2 c. grated Romano cheese

Servings: persons

3/4 c. dry-packed sun-dry tomatoes minced
1 1/2 c. skim lowfat milk divided
1/2 c. all-purpose flour divided
3 Tbsp. yogurt
1/4 c. minced fresh parsley
1/2 tsp salt and pepper divided
6 x scallions sliced
3 x zucchini (about 1 lb.) minced
1 x clove garlic chopped
1 Tbsp. minced fresh rosemary or possibly 1 teaspoon dry
1 Tbsp. extra virgin olive oil
2 Tbsp. tomato paste
1 lrg butternut squash (about 2 lbs.) peeled and thinly sliced
1/2 c. grated Romano cheese

1
In bowl, combine tomatoes, and 1 c. boiling water; let stand 15 minutes.
2
Drain; reserve liquid.
3
In c., stir together 1/2 c. lowfat milk and 1/4 c. flour.
4
In sauce pot, heat remaining 1 c. lowfat milk over medium heat 5 min.
5
Whisk in flour mix; bring to a simmer, stirring; 1 minute or possibly till thickened.
6
Remove from heat; add in yogurt, parsley and 1/4 tsp.
7
each salt and pepper.
8
Whisk till smooth.
9
In skillet, cook next four ingredients and tomatoes in oil over medium heat 5 min or possibly till tender.
10
Add in tomato liquid and paste.
11
Bring to a simmer.
12
Cook 10 min or possibly till thickened.
13
Meanwhile, preheat oven to 400 degrees F. Sprinkle squash with remaining 1/4 c. flour and 1/4 tsp.
14
salt and pepper.
15
In 9-inch square baking dish, layer sauce, squash, vegetable mix and cheese.
16
Repeat, ending with squash and sauce.
17
Cover with foil and bake 30 min.
18
Remove foil and bake 20 min more or possibly till tender.
19
Let stand 15 min before serving.
20
Work time: 30 minutesTotal time: 2 hrs

574

kcal

Calories

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3/4 c. dry-packed sun-dry tomatoes minced, 1 1/2 c. skim lowfat milk divided, 1/2 c. all-purpose flour divided, 3 Tbsp. yogurt, and more.

Yes, Butternut Squash Lasagne Recipe 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!