Fall Squash Lasagna Recipe

Name: Fall Squash Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 no-boil lasagna noodles; 2 tablespoons olive oil; 2 small onions, minced; 4 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon fresh thyme leaves, chopped; 1/4 cup all-purpose flour; 4 cups low-fat (1%) milk; 1/2 cup grated Parmesan; 1/4 teaspoon pepper; 1 3-lb. butternut squash, peeled, halved, seeded, cut into 1/4-inch slices; 1 8-oz. package (2 cups) shredded reduced-fat mozzarella; Basil leaves, optional

Servings: persons

9 no-boil lasagna noodles
2 tablespoons olive oil
2 small onions, minced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon fresh thyme leaves, chopped
1/4 cup all-purpose flour
4 cups low-fat (1%) milk
1/2 cup grated Parmesan
1/4 teaspoon pepper
1 3-lb. butternut squash, peeled, halved, seeded, cut into 1/4-inch slices
1 8-oz. package (2 cups) shredded reduced-fat mozzarella
Basil leaves, optional

1
Preheat oven to 375u00b0F. Place noodles in a 9-by-13-inch baking dish; cover with cold water. Move noodles around occasionally to prevent sticking.
2
Warm oil in a large pan over medium-low heat. Add onions, garlic and 1/4 tsp. salt. Saute for 5 minutes. Stir in thyme and flour; cook, stirring, 3 minutes. Add milk in a steady stream, stirring; bring to a boil over medium-high heat. Reduce heat and simmer, stirring, until thickened, 3 minutes. Remove from heat; stir in 1/4 cup Parmesan, 3/4 tsp. salt and 1/4 tsp. pepper.
3
Drain noodles; place on a plate. Dry baking dish; mist with cooking spray. Spread 1 cup sauce on bottom. Line with 3 noodles; top with a third of squash. Cover with a third of remaining sauce. Sprinkle with 1/2 cup mozzarella. Repeat layering twice, starting with noodles and ending with mozzarella.
4
Cover dish tightly with foil. Bake until squash is tender, 35 minutes. Uncover. Sprinkle with remaining Parmesan and mozzarella; bake 15 minutes longer. Let cool for 10 minutes. Garnish with basil, if desired.

1399

kcal

Calories

Fat

190

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 13 ingredients. The key ingredients include: 9 no-boil lasagna noodles, 2 tablespoons olive oil, 2 small onions, minced, 4 cloves garlic, minced, and more.

Yes, Fall 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.

Fall Squash Lasagna

How did you like this recipe?

Frequently Asked Questions