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

Rosemary Butternut Squash Lasagna Recipe

Read Reviews (3)
4.5 3
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 50 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + standing
MAKES: 8 servings

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

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.

Directions

  1. Preheat oven to 425°. Cook noodles according to package directions; drain.
  2. 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°.
  3. 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.
  4. 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.
  5. 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.
Originally published as Rosemary Butternut Squash Lasagna in Taste of Home December/January 2013, p58

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.

Medium-Bodied Red Wine

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

Reviews for Rosemary Butternut Squash Lasagna(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 5, 2014

I followed recipe & both me & my husband agree: WAY too much garlic and weird floury sauce but nice method and we really liked it other than garlic overkill. Squash is delicious in this dish. I will make again as this recipe has potential.

MY REVIEW
Reviewed Jan. 13, 2013

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.

MY REVIEW
Reviewed Dec. 15, 2012

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.

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