Best 2 Rosemary Butternut Squash Lasagna Recipes
Rosemary butternut squash lasagna is a delightful and flavorful dish that combines the earthy taste of roasted butternut squash with the fragrant aroma of rosemary. This vegetarian lasagna is not only delicious but also visually appealing, making it a perfect dish for special occasions or gatherings. The creamy béchamel sauce adds a rich and velvety texture, while the crispy lasagna noodles provide a satisfying crunch. Whether you are a seasoned cook or a novice in the kitchen, this step-by-step guide will provide you with the instructions and tips to create a mouthwatering rosemary butternut squash lasagna that will surely impress your family and friends.
Here are our top 2 tried and tested recipes!
ROSEMARY BUTTERNUT SQUASH LASAGNA
I came up with this recipe when our garden was brimming with butternut squash. This is now our favorite way to use it. -Christine Wood, Tipton, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Cook noodles according to package directions; drain., In a large bowl, combine squash, oil and 1/2 teaspoon salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 10-15 minutes or until tender; remove from oven. Reduce heat to 375°., Place flour and remaining salt in a large saucepan; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Stir in garlic and rosemary., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1/3 cup cheese, a third of the squash and 1 cup sauce. Repeat layers twice. Sprinkle with remaining cheese., Cover and bake 40 minutes. Uncover; bake 10 minutes or until bubbly and top is lightly browned. Let stand 10 minutes before serving.
Nutrition Facts : Calories 275 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 577mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 14g protein. Diabetic Exchanges
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA
I think this recipe originally came from Gourmet, but I think you should make 1.5 times the sauce or else it's too dry.
Provided by Renee D
Categories < 4 Hours
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F and oil 2 large shallow baking pans.
- In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
- While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
- In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
- Reduce temperature to 375°F and butter a baking dish, 13 by 9 by 2 inches. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.
- In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream.
- Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden.
- Let lasagna stand 5 minutes. Garnish each serving with rosemary.
Nutrition Facts : Calories 597, Fat 42.3, SaturatedFat 22.8, Cholesterol 118.2, Sodium 660.8, Carbohydrate 41.2, Fiber 5.2, Sugar 5.3, Protein 18.2
Tips for Making Rosemary Butternut Squash Lasagna:
- For the butternut squash, choose one that is firm and has a deep orange color. Peel and cube the squash before roasting it in the oven until tender and slightly caramelized.
- To make the sauce, use a combination of fresh rosemary, garlic, and shallots. Sauté these ingredients in olive oil until fragrant, then add crushed tomatoes, vegetable broth, and a touch of red pepper flakes. Simmer the sauce for at least 30 minutes to allow the flavors to meld.
- When assembling the lasagna, layer the roasted butternut squash, sauce, and a mixture of ricotta and Parmesan cheeses between lasagna noodles. Top the lasagna with additional sauce and cheese, then bake it in the oven until bubbly and golden brown.
- Let the lasagna rest for at least 15 minutes before slicing and serving. This will allow the flavors to further develop and the lasagna to set.
Conclusion:
Rosemary butternut squash lasagna is a delicious and elegant dish that is perfect for a special occasion. The combination of roasted butternut squash, creamy ricotta cheese, and flavorful sauce makes this lasagna a surefire hit. With its vibrant colors and rich flavors, this dish is sure to impress your guests.
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