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Rosemary Butternut Squash Lasagna

 Rosemary Butternut Squash Lasagna
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
8 ServingsPrep: 30 min. Bake: 50 min. + standing


  • 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


  • Preheat oven to 425°. Cook noodles according to package
  • directions; drain.
  • 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°.
  • 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.
  • Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking

2 of 2

Rosemary Butternut Squash Lasagna (continued)

Directions (continued)

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