Golden Butternut Squash Lasagna

Name: Golden Butternut Squash Lasagna
Prep time: 55 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: 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 chopped fresh rosemary; 2 tablespoons butter; 3 garlic cloves, minced; 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

TOTAL TIME: Prep: 55 min. Bake: 40 min. + standing YIELD: 12 servings.

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. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. —Lisa Sheets, Carmel, Indiana

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 chopped fresh rosemary
2 tablespoons butter
3 garlic cloves, minced
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

Directions

1. Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes.
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, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce.
4. Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of 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. Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts

1 piece: 358 calories, 20g fat (10g saturated fat), 53mg cholesterol, 585mg sodium, 34g carbohydrate (8g sugars, 5g fiber), 14g protein.