More Great Recipes: Dairy | Dinner | Lunch | Vegetable

butternut squash lasagne

User Avatar
Member since 2011
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

• 3 pounds butternut squash, quartered, seeded, peeled, and cut into ½-inch dice (about 9 ½ cups)
• 3 tablespoons vegetable oil
• 4 cups milk
• 2 tablespoons dried rosemary, crumbled
• 1 tablespoon minced garlic
• ½ stick (1/4 cup) unsalted butter
• 4 tablespoons all-purpose flour
• nine 7- by 3 ½-inch sheets dry no-boil lasagne pasta
• 1 1/3 cups freshly grated Parmesan (about 5 ounces)
• 1 cup heavy cream
• ½ teaspoon salt

• Garnish: fresh rosemary sprigs



Preheat oven to 450°F. and oil 2 large shallow baking pans.

In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with ½ cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.

Garnish each serving with rosemary.

This was a big hit. I did not use the cream topping but added instead a

layer of ricotta cheese mixed with garlic, parsley, parm cheese and some

wilted spinach i had left over and layered that on top of the last layer

of noodles. I then put some fresh mozzarella cheese on top. I also took

the advice of others and added the layer of carmelized onions. To me

this made the dish. I aso just threw a big sprig of fresh rosemary to

the milk instead of dried, i think this adds a better flavor. I did

think it was a bit dry, I might not use as much squash next time

Questions, Comments & Reviews

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!