ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE
Categories Cheese Dairy Garlic Herb Pasta Vegetable Bake Dinner Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 main-course or 12 side-dish servings
Number Of Ingredients 12
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 lasagne 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 lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.
- Garnish each serving with rosemary.
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IMOH JOHNSON
[email protected]I've made this lasagna several times now and it's always a hit. It's a great recipe to have in your back pocket for when you need a quick and easy meal.
Jannatul Fardaus
[email protected]This lasagna is a great way to use up leftover butternut squash. It's also a great way to get your kids to eat their vegetables.
Connie Rios
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this lasagna. The flavors were well-balanced and the lasagna was very satisfying.
Manish Xettri
[email protected]This lasagna was delicious! I will definitely be making it again.
Dandison Precious
[email protected]I would have liked this lasagna more if it had been less cheesy. I think I would have preferred a more balanced flavor profile.
Kayla Giacoman
[email protected]This is the best lasagna recipe I've ever tried. The butternut squash makes it so creamy and flavorful.
sumair khan
[email protected]I've made this lasagna several times now and it's always a hit. It's a great way to get my kids to eat their vegetables.
jahangir miah
[email protected]This lasagna is perfect for a cold winter night. It's hearty and filling, and the butternut squash adds a touch of sweetness.
Okara Rung
[email protected]I made this lasagna for a potluck dinner and it was a huge hit. Everyone loved it!
marwan amr
[email protected]This lasagna was a bit too time-consuming to make. I think I would have preferred a simpler recipe.
Nesma Jan
[email protected]I'm not a vegetarian, but I really enjoyed this lasagna. The butternut squash was a great substitute for meat, and the lasagna was very flavorful.
Katrina Young
[email protected]This recipe is a great way to use up leftover butternut squash. I had some roasted butternut squash in my fridge, and this lasagna was the perfect way to use it up.
Mbalienhle Palesa
[email protected]I had some trouble finding butternut squash at my local grocery store. I ended up using pumpkin instead, and it turned out just as well.
Melano Pudumo
[email protected]This lasagna was a bit too bland for my taste. I think I would have liked it better if I had added more garlic and rosemary.
DD Holley (WitchRune)
[email protected]I followed the recipe exactly and my lasagna turned out perfect. It was cheesy, flavorful, and the butternut squash added a nice touch.
Gwan Jeong-ho
[email protected]Yum!
jack Johnson
[email protected]This is a great recipe for a vegetarian lasagna. The butternut squash is a great substitute for meat, and the rosemary and garlic add a nice flavor.
Handa Tumania
[email protected]I was skeptical about using butternut squash in a lasagna, but I was pleasantly surprised. The squash added a delicious sweetness and creaminess to the dish. I will definitely be making this lasagna again.
Samukelo kubheka
[email protected]I'll never go back to regular lasagna. butternut squash lasagna is my new fav!
Anwar Ullah
[email protected]This butternut squash lasagna was a hit with my family! The flavors of the squash, rosemary, and garlic were perfectly balanced. The lasagna was also very easy to make, and it reheated well for leftovers.