Rosemary Butternut Squash Lasagna
Total TimePrep: 30 min. Bake: 50 min. + standing
- 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
- 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 Facts1 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.
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.
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
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!
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.
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.
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