Butternut Squash Lasagna

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Try this delicious combination of butternut squash, rosemary, Parmesan cheese, and whipped cream in this savory vegetarian main dish recipe.

Butternut Squash Lasagna
Photo: Andy Lyons
Prep Time:
45 mins
Bake Time:
50 mins
Roast Time:
25 mins
Stand Time:
10 mins
Total Time:
2 hrs 10 mins
Servings:
8

Ingredients

  • 3 pound butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices

  • 3 tablespoon olive oil

  • ½ teaspoon salt

  • ¼ cup butter

  • 6 cloves garlic, minced

  • ¼ cup all-purpose flour

  • ½ teaspoon salt

  • 4 cup milk

  • 1 tablespoon snipped fresh rosemary

  • 9 no-boil lasagna noodles

  • 1 ⅓ cup finely shredded Parmesan cheese (5-1/2 oz.)

  • 1 cup whipping cream

Directions

  1. Preheat oven to 425 degrees F. Lightly grease a 15x10x1-inch baking pan. Place squash in the prepared baking pan. Add oil and 1/2 teaspoon 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 375 degrees F.

    For sauce:

  2. Meanwhile, in a large saucepan, heat butter over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour and 1/2 teaspoon salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.

  3. Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. To assemble, spread about 1 cup of the sauce in the the prepared baking dish. Layer three of the noodles in dish. Spread with one-third of the remaining sauce. Sprinkle with 1/3 cup of the Pamesan cheese. Repeat layering noodles, sauce, and Parmesan cheese two more times. Pour whipping cream evenly over layers in dish. Sprinkle with the remaining 1/3 cup Parmesan cheese.

  4. Cover dish with foil. Bake for 40 minutes. Uncover and bake about 10 minutes more or until edges are bubbly and top is lightly browned. Let stand for 10 minutes before serving. Makes 8 to 10 servings.

Make-ahead tip:

Prepare as directed through Step 3. Cover unbaked lasagna with foil; chill for 2 to 24 hours. To serve, bake, covered, in a 375 degree F oven for 45 minutes. Uncover and bake for 10 to 15 minutes more or until edges are bubbly and top is lightly browned. Let stand for 10 minutes before serving.

Nutrition Facts (per serving)

525 Calories
29g Fat
53g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 525
% Daily Value *
Total Fat 29g 37%
Saturated Fat 15g 75%
Cholesterol 76mg 25%
Sodium 628mg 27%
Total Carbohydrate 53g 19%
Total Sugars 10g
Protein 16g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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