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The combination of sweet roasted squash, creamy bechamel sauce and fresh herbs result in a flavorful and delicious Roasted Butternut Squash Lasagna.
Happy Sunday! I’ve made you Lasagna! With Roasted Butternut Squash!! Eeeeek! SO GOOD!
It’s been nearly a bazillion years since I last shared a skillet lasagna recipe. I thought it was time to change that because this Butternut Squash Lasagna is the best thing, yet.
Oh me goodness. This lasagna was the talk of the town (household) for daaaaays when I first made it, some 2 months ago. I know I waited too long to try this, but it isn’t my fault. It’s the Hubs. He is really picky about his food. Like, annoyingly picky!
You know those kids that are SO picky with their food, but they eventually grow out of it?! Well, that’s my husband. Except he never grew out of it.
He practically begged me on hands and knees not to add squash to the lasagna; “PLEASE! Leave my lasagna meaty and tomato-ey! I beg you! Please!!” His.exact.words.
Things got even more interesting when he saw me whip out the rosemary. He hates rosemary and always whines about how it smells like soap. He then made a remark about making himself corned beef eggs for dinner. I just went on about my biznass, totally ignoring him, as I usually do… Believe me, you would, too, because 99% of the time he LOVES the food that comes out of this kitchen. You should have witnessed his disgust and then his satisfaction after he witnessed my way of how to cook spaghetti squash.
Anywho. The results were just as I expected. I honestly don’t know what to say! I don’t know how to best describe this insanely delicious lasagna! It’s cheesy, it’s creamy, it’s gooey, it’s sweet, it’s salty… it’s it’s it’s!!!
Do I have to convince you to try it?! I mean, don’t these ingredients say it all? We’re talking butternut squash, bechamel sauce, rosemary, chili powder, garlic… MMMMM!
Or how about the photos? Those always speak volumes, right?
Even if you don’t think you like squash or rosemary, you will love them, together, in this one-dish meal. Oh yeah! To add, it’s also a one-dish meal!! SCORE! Less things to wash, more food to eat!
ENJOY!
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Butternut Squash Lasagna
Ingredients
- 1 3- pound butternut squash, , peeled, seeded and chopped into 1-inch chunks.
- 2 tablespoons olive oil
- salt and fresh ground pepper to taste
- 4 tablespoons butter
- 4 cloves of garlic
- 1/4 cup all-purpose flour
- 3 cups milk
- salt and fresh ground pepper to taste
- 1 tablespoon fresh snipped rosemary
- 1 teaspoon chili powder
- 1 cup shredded Parmesan Cheese
- no-boil Lasagna Noodles
- 1 cup heavy whipping cream
Instructions
- Prep. Preheat oven to 400ºF. Lightly grease a baking sheet and set aside.
- Season the squash. Combine chopped squash, olive oil, salt, and pepper in a mixing bowl and toss to coat. Spread the squash in a single layer on the prepared baking sheet.
- Roast the squash. Roast the squash in the oven for 40 minutes, stirring once or twice, until soft. Afterward, remove squash from the oven and reduce the oven temperature to 375ºF.
- Make the sauce. In the meantime, heat butter in a large saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Then, whisk in the flour. Slowly add milk and season with salt and pepper. Cook and stir frequently until thickened and bubbly, about 8 to 10 minutes.
- Combine. Stir butternut squash, rosemary, and chili powder into the prepared sauce.
- Assemble. Butter a 3-quart casserole dish. Spoon 1/2 cup of the sauce on the bottom of the prepared baking dish. Layer on three to four of the no-bake noodles. Top that with 1/3 of the remaining sauce, and sprinkle on 1/3 of the parmesan cheese. Repeat, layering the noodles, sauce, and cheese two more times.
- Finish the lasagna. Pour whipping cream over the entire dish and sprinkle the top with the remaining parmesan cheese.
- Bake! Cover the dish with foil. Bake for 35 to 40 minutes, or until bubbly. Uncover and continue to bake for 10 more minutes, or until the top is lightly browned. Let stand 15 minutes before cutting and serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Is there a way to download a full month worth of recipes or a full month plan in .pdf?
I made this for a dinner party last night. Really great and much more special than a traditional lasagna. I will keep this recipe and use it again, maybe for the vegetarians at Thanksgiving. I didn’t quite get mixing the sauce with the slices of squash so I laid the squash down in a layer and brushed on the sauce to cover. Lovely recipe.
I was just wondering how this lasagna would freeze?
This looks so delicious. I especially appreciate the options that it gives people with special diets. I have pinned it to my “Taste of Fall” board.
This looks so delicious. I am an independent consultant for a natural cleaning company. Finding good recipes that can fit varying dietary needs is important to me. I have pinned your recipe on to my “Tastes of Fall” board. Thanks for sharing!
http://www.pinterest.com/suzannerholt/taste-of-fall/
Used this as an inspiration for my own lasagne. blended the squash into the sauce to make it smooth. I also used sage as well. Used ricotta cheese and spinach mixture between layers in place of the parmesan. Didn’t use the heavy cream. AMAZING! Thanks for the jumping off point!
Ooooh! Your version sounds damn good!! 😀