Golden Butternut Squash Lasagna Recipe
Golden Butternut Squash Lasagna Recipe photo by Taste of Home

Golden Butternut Squash Lasagna Recipe

Publisher Photo
My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allow the lasagna to stand 10-15 minutes before serving for ease in cutting.
TOTAL TIME: Prep: 55 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 55 min. Bake: 40 min. + standing
MAKES: 12 servings

Ingredients

  • 1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes
  • 3 tablespoons canola oil
  • 9 lasagna noodles
  • 3-1/2 cups 2% milk
  • 1/4 cup fresh rosemary leaves
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces fontina cheese, thinly sliced
  • 1-1/2 cups grated Parmesan cheese, divided
  • 1/2 cup heavy whipping cream

Nutritional Facts

1 piece equals 353 calories, 20 g fat (10 g saturated fat), 55 mg cholesterol, 559 mg sodium, 31 g carbohydrate, 4 g fiber, 15 g protein.

Directions

  1. Divide squash between two greased 15x10x1-in. baking pans. Drizzle with oil and toss to coat. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally.
  2. Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary.
  3. In a Dutch oven, saute garlic in butter for 1 minute. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Set aside 1 cup sauce. Stir squash into remaining sauce.
  4. Drain noodles. Spread reserved 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles, half of the squash mixture, half of the fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese.
  5. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 15 minutes before serving. Yield: 12 servings.
Originally published as Golden Butternut Squash Lasagna in Taste of Home Christmas Annual Annual 2013, p95

Nutritional Facts

1 piece equals 353 calories, 20 g fat (10 g saturated fat), 55 mg cholesterol, 559 mg sodium, 31 g carbohydrate, 4 g fiber, 15 g protein.

Medium-Bodied Red Wine

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

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