Roasted Butternut Squash and Garlic Lasagna

Roasted Butternut Squash and Garlic Lasagna

Recipe by ANNARICCIJOHNSON from allrecipes.com

Dinner 2 Hr. 25 Mins.

Ingredients

12

12 servings

  • 3 pounds butternut squash, halved and seeded
  • 3 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ cup unsalted butter
  • 2 tablespoons minced garlic
  • ¼ cup all-purpose flour
  • 1 quart milk
  • salt and ground black pepper to taste
  • 1 cup heavy cream
  • 9 no-cook lasagna noodles
  • 1 ⅓ cups finely grated Parmesan cheese

Instructions

  • Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
  • Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
  • Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  • Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
  • Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

Nutritional Facts

Per 12 servings

  • Calories: 339
  • Carbohydrate: 34g
  • Fat: 19g
  • Fiber: 3g
  • Protein: 10g
  • Sugar: 7g

Related Recipes

Butternut Squash Lasagna

Butternut Squash Lasagna

Vegetable Lasagna with Butternut Squash Noodles

Vegetable Lasagna with Butternut Squash Noodles

Butternut Squash and Beef Lasagna

Butternut Squash and Beef Lasagna

Roasted Butternut Squash Lasagna with Gorgonzola

Roasted Butternut Squash Lasagna with Gorgonzola

Roasted Butternut Squash Pasta

Roasted Butternut Squash Pasta

Roasted Butternut Squash and Spinach Lasagna

Roasted Butternut Squash and Spinach Lasagna

Butternut Squash Noodles

Butternut Squash Noodles

Baked Butternut Squash with Garlic and Cheese

Baked Butternut Squash with Garlic and Cheese

Pureed Butternut Squash with Spaghetti Squash

Pureed Butternut Squash with Spaghetti Squash

Butternut Squash Chorizo Lasagna

Butternut Squash Chorizo Lasagna

Biddy's Butternut Squash and Turkey Lasagna

Biddy's Butternut Squash and Turkey Lasagna

Creamy Butternut Squash Casserole

Creamy Butternut Squash Casserole