Hard

Roasted Butternut Squash and Garlic Lasagna

Name: Roasted Butternut Squash and Garlic Lasagna
Prep time: 40 min
Cook time: 134 min
Total time: 174 min
Yield: 4 servings
Ingredients: 3 pounds butternut squash , halved and seeded; 3 tablespoons vegetable oil; 0.5 teaspoons salt; 0.25 cups unsalted butter; 2 tablespoons minced garlic; 0.25 cups all-purpose flour; 1 quart milk; salt and ground black pepper to taste; 1 cup heavy cream; 9 no-cook lasagna noodles; 1.33 cups finely grated Parmesan cheese

Total Time

2h 54m

40m prep · 134m cook

Servings

4 people

Rating

—

Difficulty

Hard

3 views

🥬 Vegetarian 🥜 Nut-Free ☪️ Halal ✡️ Kosher

A dear aunt gave me this roasted butternut squash and garlic lasagna recipe. I have made it many times. It is easy to make parts of it in advance to save time.

Nut-Free Fried asian korean sweet savory umami european halal kosher side plant_based french italian main

Ingredients

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

Instructions

1

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2

Brush butternut squash halves with vegetable oil and season with salt.
3

Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Cool for 15 to 20 minutes, then scoop flesh into a bowl. Set aside.
4

Heat butter in a large skillet over medium-low heat. Cook and stir garlic in hot butter until softened. Stir in flour and cook for 3 minutes. Whisk in milk until smooth. Bring to a simmer and cook, whisking occasionally until thickened, about 10 minutes. Stir in butternut squash flesh and season with salt and pepper. Butternut sauce can be made 3 days ahead and refrigerated.
5

Reduce the oven temperature to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
6

Beat heavy cream in a large glass or metal mixing bowl until foamy. Gradually season with salt, continuing to beat until medium peaks form. Lift the beater or whisk straight up: the tip of the peak should curl over slightly. Set aside.
7

Pour 1 cup butternut sauce into the prepared baking dish and place 3 lasagna noodles on top in a single layer. Spread 1/2 of remaining sauce over noodles and sprinkle with 1/2 cup Parmesan cheese. Cover with another layer of noodles, spread remaining sauce on top, and sprinkle with 1/2 cup Parmesan cheese. Place final layer of noodles on top. Spread whipped cream over noodles, making sure pasta is completely covered. Sprinkle with remaining 1/3 cup Parmesan cheese. Cover the baking dish tightly with aluminum foil.
8

Bake for 30 minutes. Remove the foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.