Publisher Photo
Publisher Photo
I love butternut squash, a comfort food with gourmet possibilities. This squash lasagna offers a fresh, updated flavor profile that will rival even the mightiest roasted bird. —Shannon Cornelius, Salt Lake City, Utah
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Cook: 55 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Cook: 55 min.

Ingredients

  • 1 medium butternut squash (about 4 pounds), peeled and cubed
  • 3 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 12 lasagna noodles
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1 cup heavy whipping cream
  • 1-1/2 cups shredded Swiss or Gruyere cheese, divided
  • 2 teaspoons grated lemon peel
  • 3 cups fresh baby spinach

Directions

Preheat oven to 400°. In a large bowl, combine squash, oil, 1/2 teaspoon salt, nutmeg and pepper. Transfer to two greased 15x10x1-in. baking pans.
Roast 30-35 minutes or until tender, stirring occasionally; cool slightly. Process in batches in a food processor until pureed. Meanwhile, cook noodles according to package directions; drain.
Reduce oven setting to 375°. For sauce, in a small saucepan, melt butter. Stir in flour and remaining salt until smooth; gradually add milk and cream. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in 1 cup cheese and lemon peel until cheese is melted.
Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with four noodles, half of the squash mixture, 1-1/2 cups spinach and 1-1/2 cups sauce. Repeat layers. Top with remaining noodles and sauce.
Bake, covered, 45 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving. Yield: 12 servings.
Originally published as Butternut Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p52

Nutritional Facts

1 piece: 406 calories, 24g fat (13g saturated fat), 64mg cholesterol, 336mg sodium, 40g carbohydrate (8g sugars, 5g fiber), 12g protein.

  • 1 medium butternut squash (about 4 pounds), peeled and cubed
  • 3 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 12 lasagna noodles
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1 cup heavy whipping cream
  • 1-1/2 cups shredded Swiss or Gruyere cheese, divided
  • 2 teaspoons grated lemon peel
  • 3 cups fresh baby spinach
  1. Preheat oven to 400°. In a large bowl, combine squash, oil, 1/2 teaspoon salt, nutmeg and pepper. Transfer to two greased 15x10x1-in. baking pans.
  2. Roast 30-35 minutes or until tender, stirring occasionally; cool slightly. Process in batches in a food processor until pureed. Meanwhile, cook noodles according to package directions; drain.
  3. Reduce oven setting to 375°. For sauce, in a small saucepan, melt butter. Stir in flour and remaining salt until smooth; gradually add milk and cream. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in 1 cup cheese and lemon peel until cheese is melted.
  4. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with four noodles, half of the squash mixture, 1-1/2 cups spinach and 1-1/2 cups sauce. Repeat layers. Top with remaining noodles and sauce.
  5. Bake, covered, 45 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving. Yield: 12 servings.
Originally published as Butternut Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p52

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