Golden Butternut Squash Lasagna
Total TimePrep: 55 min. Bake: 40 min. + standing
- 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
- Preheat oven to 425°. Divide squash between 2 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 3 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.
Nutrition Facts1 piece: 353 calories, 20g fat (10g saturated fat), 55mg cholesterol, 559mg sodium, 31g carbohydrate (7g sugars, 4g fiber), 15g protein.
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Feb 19, 2018
While we thought this tasted VERY good, I had some issues with this recipe. Instead of fontina (which I couldn't find) I used thin slices of smoked provolone. I also used no-boil lasagna noodles, which was a mistake. The top noodles for some reason curled (I've never seen them do that), which caused the heavy whipping cream and parmesan to fall to the sides of the dish, and they never cooked (I had to take them off at the end). I bought what looked to be an average sized butternut squash but I think now it must have been a bit on the small side, only because 3 tbsp of oil was WAYYYYY too much. I think the mess caused by the curved noodles and the excess oil from the squash made this dish extremely oily. Also, this took me about 2.5 hours to make (prep cooking), which I wasn't expecting, and I think I may have used almost everything in my kitchen to make this meal. Because of the many dirty dishes and the time it takes for me to prepare it, this meal is definitely only going to be for weekends for us. I'd make this again with some tweaks (less oil, using REAL lasagna noodles). I'd also like to prepare the squash well in advance to cut down on the time a bit. I have to say the rosemary-infused sauce was AMAZING, and perfectly complemented the squash. Again, the taste was GREAT, but the execution was difficult.
Feb 17, 2018
This recipe is outstanding. The roasted butternut squash, rosemary-infused milk sauce, and cheeses made for a really decadent, flavorful bite. I didn’t have Parmesan so used pecorino Romano. I honestly think the fontina is what makes it. Was a hit with my husband too, and a great vegetarian dish. Will definitely make again!