[X]

Home > Recipes > Rosemary Butternut Squash Lasagna

Rosemary Butternut Squash Lasagna Recipe

Rosemary Butternut Squash Lasagna Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

I came up with this recipe when our garden had an overabundance of butternut squash. This is now our favorite way to use it. —Christine Wood, Tipton, Iowa

This recipe is:

Diabetic Friendly

Subscriber Exclusive

[X]

Rate Rosemary Butternut Squash Lasagna Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rosemary Butternut Squash Lasagna Recipe

Prep: 30 min. Bake: 50 min. + standing

Yield: 8 Servings

30 50 80

Ingredients

9 uncooked whole grain lasagna noodles
1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices
2 tablespoons olive oil
1 teaspoon salt, divided
6 tablespoons all-purpose flour
4 cups fat-free milk
6 garlic cloves, minced
1 tablespoon minced fresh rosemary
1-1/3 cups shredded Parmesan cheese

Directions

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. Yield: 8 servings.

Nutritional Facts 1 piece equals 275 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 577 mg sodium, 40 g carbohydrate, 6 g fiber, 14 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat-free milk, 1/2 fat.

Originally published as Rosemary Butternut Squash Lasagna in Taste of Home December/January 2013, p58

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Rosemary Butternut Squash Lasagna

Rosemary Butternut Squash Lasagna

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Jan. 13, 2013 by girlofclay

Very good recipe! Incredibly easy to make - the whole thing took about 10 minutes to assemble after the squash was peeled and sliced. I used jarred alfredo sauce since I already had some on hand, and added a sprinkle of rosemary. Even my hubby, not a big fan of squash, loved it! Will make again.

Reviewed on Dec. 15, 2012 by klhead223

I added ricotta cheese and mozzarella to the recipe. I also substituted pre-cooked lasagna noodles to save time from having to boil the noodles. I probably added calories, but it was delicious.