Roasted Butternut Squash and Garlic Lasagna Recipe
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Roasted Butternut Squash and Garlic Lasagna

"This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time."

Rating: This weblink has been rated 20 times with an average star rating of 4.7 Read Reviews (18)

Rate/Review | 726 people have saved this

What to Drink?

Wine Types of Wine: Chardonnay
Prep Time:
30 Min
Cook Time:
1 Hr 40 Min
Ready In:
2 Hrs 25 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch lasagna
 

Ingredients

  • 3 pounds butternut squash, halved and seeded
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  •  
  • 1/4 cup unsalted butter
  • 2 tablespoons minced garlic
  • 1/4 cup all-purpose flour
  • 1 quart milk
  • salt and ground black pepper to taste
  • 1 cup heavy cream
  • 9 no-cook lasagna noodles
  • 1 1/3 cups finely grated Parmesan cheese

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
  3. Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
  4. Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  5. Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
  6. Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
  7. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 339 | Total Fat: 19.3g | Cholesterol: 52mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by BERNTHKR 
This is soooo delicious! I can't stop eating it! I did add a layer of fresh spinach for color... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by eaglenn 
This is a pretty good recipe as is. I added nutmeg, but otherwise stuck to the original and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by ChicagoCookie84-Anita Supporting Member (Click to learn more about Supporting Membership)
I can't tell you all how good this was!!!! Let's just say that for Thanksgiving I had about 20... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Shelley 
This is wonderful- I added about 2/3 cup of pesto (my own homemade) for color and a nice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2009 by NehaN 
I loved this dish! My husband (who is a meat-eater) loved this more than me :) I used the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by lysandramarie 
This was really good and fairly easy. I added a lot more spices than the recipe called for -... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by Jane Barrenger 
This is probably one of the most spectacular Havest Dinners I have had in a long time...not... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by catherine 
I followed the recipe but used a kabocha squash from a friend's garden. I added a little... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by Luv2Cook 
Really good! Tastes really cheesy without all the mozzarella :) I also put some spinach in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by miss salads 
Super yummy and different. My friend made this for me and I made it for the first time... MORE

 
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