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Butternut Squash Lasagna

October 13, 2011

This casserole feels a bit like cheating in the one pot/one pan challenge, seeing as it involved two extra pans in the prep process, but I hope you’ll forgive me. I still managed to put it together with a limited kitchen, so I think it still counts!

I love the depth of flavor that butternut squash lends to any dish it is in, so when I found this lasagna recipe I knew I had to try it. The roasted squash coupled with the fresh rosemary provided an earthy flavor that is perfect for the season. It took a little time to put together, but the work is all up front and I think the finished product is well worth it.

Butternut Squash Lasagna
Yields: 8 Servings

3 pounds Butternut squash (peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices)
3 tablespoons Olive oil
1/2 teaspoon Salt
1/4 cup Butter
6 Garlic cloves (minced)
1/4 cup All purpose flour
1/2 teaspoon Salt
4 cups Milk
1 tablespoon Fresh rosemary (roughly chopped)
9 No-boil lasagna noodles
1 1/3 cups Parmesan cheese (5-1/2 oz, finely shredded)
1 cup Whipping cream

1. Preheat oven to 425 degrees F. Lightly grease a 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. Remove squash from pan and gently mash. Reduce oven temperature to 375 degrees F.
2. Meanwhile, for sauce: 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 Parmesan 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.

Kate’s Thoughts

I altered this recipe slightly to create a creamier texture and was very pleased with the finished product. If you are looking for a faster weeknight option, this lasagna can be prepared ahead of time. Simply follow steps 1-3 to prep the lasagna in a casserole dish. Cover tightly with aluminum foil and refrigerate for 1 day or freeze for up to 1 week. When it comes time to eat, simply extend the cooking times to 45 minutes covered with foil if refrigerated and 50 if frozen. Cook for 15 minutes without foil or until golden brown on top. Enjoy!

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One Comment leave one →
  1. Matt permalink
    October 26, 2011 11:21 am

    This was absolutely delicious! I can’t wait to try it again!

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