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

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4.5 3 5
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I came up with this recipe when our garden was brimming with 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: 275 calories, 8g fat (3g saturated fat), 12mg cholesterol, 577mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 14g 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

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

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(5)
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4 Star
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3 Star
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MY REVIEW
Jojombailey User ID: 6746673 240982
Reviewed Jan. 3, 2016

"Excellent! I was concerned about the amount of garlic but considering it serves 8 not bad. I am extremely sensitive to garlic, too much can make me sick, I could hardly taste the garlic. I added more rosemary, close to 2 tablespoons chopped very fine. I also used soy, vanilla Silk instead of milk because I don't do milk. This will be a favorite on our menus!"

MY REVIEW
DawgMama79 User ID: 7582710 193673
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
girlofclay User ID: 7084542 194610
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."

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