Golden Butternut Squash Lasagna Recipe

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

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 55 min. Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 chopped fresh rosemary
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 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

Preheat oven to 425°.; Divide squash between two greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes.
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.
In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce.
Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles, half of squash mixture, half of 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.
Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Golden Butternut Squash Lasagna in Taste of Home Christmas Annual Annual 2013, p95

Nutritional Facts

1 piece: 353 calories, 20g fat (10g saturated fat), 55mg cholesterol, 559mg sodium, 31g carbohydrate (7g sugars, 4g fiber), 15g protein.

  • 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 chopped fresh rosemary
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 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
  1. Preheat oven to 425°.; Divide squash between two greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes.
  2. 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.
  3. In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce.
  4. Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles, half of squash mixture, half of 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.
  5. Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Golden Butternut Squash Lasagna in Taste of Home Christmas Annual Annual 2013, p95

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