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Rosemary Butternut Squash Lasagna

Total Time

Prep: 30 min. Bake: 50 min. + standing

Makes

8 servings

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
Rosemary Butternut Squash Lasagna Recipe photo by Taste of Home

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

  1. Preheat oven to 425°. Cook noodles according to package directions; drain.
  2. 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°.
  3. 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.
  4. 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.
  5. 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.

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