Rosemary Butternut Squash Lasagna
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
Reviews
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.
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
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!
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.
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.
No comment left
No comment left
No comment left
No comment left
No comment left