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Golden Butternut Squash Lasagna

 Golden Butternut Squash Lasagna
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. —Lisa Sheets, Carmel, Indiana
12 ServingsPrep: 55 min. Bake: 40 min. + standing

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

Directions

  • 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.
  • 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.

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Golden Butternut Squash Lasagna (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.