Roasted Butternut Squash Lasagna
Ingredients
The squash
-
3
pounds
butternut squash
-
3
tablespoons
grapeseed or olive oil
The sauce
-
4
cups
milk
-
a few
sprigs
fresh rosemary and sage
-
1
tablespoon
minced garlic
-
4
tablespoons
unsalted butter
-
4
tablespoons
all-purpose flour
The lasagna
-
9
sheets
dry no-boil lasagne pasta
-
1 ⅓
cups
freshly grated Parmesan
-
1
cup
heavy cream
-
½
teaspoon
salt
Instructions
- Preheat the oven to 450°F and prepare the squash on a baking sheet with oil and salt, then roast for about 30 minutes.
- Simmer milk with rosemary and sage, then strain into a pitcher.
- In a saucepan, cook garlic in butter, add flour to make a roux, then whisk in the milk mixture and simmer until thick.
- Reduce oven temperature to 375°F and butter a baking dish.
- Soak no-boil noodles in hot water if necessary, then begin layering: start with sauce, noodles, squash, and Parmesan.
- Top with whipped cream and remaining Parmesan, cover with foil, and bake for 30 minutes.
- Remove foil and bake for an additional 10-20 minutes until golden, then let stand before serving.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
15g
Sodium
600mg
Cholesterol
50mg
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