Rosemary Butternut Squash Lasagna
TOTAL TIME: Prep: 30 min. Bake: 50 min. + standing
YIELD: 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
Ingredients
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9 uncooked whole grain lasagna noodles
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1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices
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2 tablespoons olive oil
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1 teaspoon salt, divided
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6 tablespoons all-purpose flour
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4 cups fat-free milk
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6 garlic cloves, minced
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1 tablespoon minced fresh rosemary
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1-1/3 cups shredded Parmesan cheese
Directions
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1.
Preheat oven to 425°. Cook noodles according to package directions; drain.
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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°.
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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.
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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.
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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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