Rosemary Butternut Squash Lasagna

Name: Rosemary Butternut Squash Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 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

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

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

Directions

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 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.

Nutrition 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.

Originally published as Butternut Squash Lasagna in Taste of Home December/January 2013

Reviews

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Judy

Feb 25, 2018

This recipe has become a go-to for me, especially since we harvested more than 50 butternut squash from our garden last year! To make this dish with oven-ready noodles, just increase the milk by 2 cups.
rwippel

Feb 5, 2017

The lasagna was fantastic, but if I have one suggestion use a smaller baking dish so you can get another layer or two on this lasagna
Jojombailey

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!
DawgMama79

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.
girlofclay

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.