Go Back
+ servings
Print
Butternut Squash Lasagna | www.diethood.com

Roasted Butternut Squash Lasagna

The combination of sweet roasted squash, creamy bechamel sauce and fresh herbs result in a flavorful and delicious Roasted Butternut Squash Lasagna.
Blue: 16   Green: 16   Purple: 16   Freestyle: 15
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 392 kcal

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

  1. Preheat oven to 400.
  2. Lightly grease a baking sheet and set aside.
  3. Combine chopped squash, olive oil, salt and pepper in a mixing bowl and toss to coat.
  4. Spread the squash in a single layer on the prepared baking sheet.
  5. Roast the squash in the oven for 40 minutes, stirring once or twice, until soft.
  6. In the meantime, prepare the sauce.
  7. Heat butter over in a large saucepan over medium heat.
  8. Add garlic and cook until fragrant, about 1 minute.
  9. Whisk in flour.
  10. Slowly add milk and season with salt and pepper.
  11. Cook and stir frequently until thickened and bubbly, about 8 to 10 minutes.
  12. Remove squash from oven and reduce oven temperature to 375.
  13. Stir butternut squash, rosemary and chili powder into sauce.
  14. Butter a 3-quart casserole dish.
  15. Spoon 1/2-cup of the sauce on the bottom of prepared baking dish.
  16. Layer three to four of the no-bake noodles on top of sauce.
  17. Spread one-third of the sauce on top of the noodles.
  18. Sprinkle 1/3 of the Pamesan cheese.
  19. Repeat layering noodles, sauce, and Parmesan cheese two more times.
  20. Pour whipping cream over entire dish.
  21. Sprinkle with remaining Parmesan cheese.
  22. Cover dish with foil.
  23. Bake for 35 to 40 minutes, or until bubbly.
  24. Uncover and continue to bake for 10 more minutes, or until top is lightly browned.
  25. Let stand 15 minutes before serving.
  26. Cut and serve.
Nutrition Facts
Roasted Butternut Squash Lasagna
Amount Per Serving
Calories 392 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g70%
Cholesterol 75mg25%
Sodium 305mg13%
Potassium 967mg28%
Carbohydrates 35g12%
Fiber 4g16%
Sugar 9g10%
Protein 8g16%
Vitamin A 25025IU501%
Vitamin C 48.4mg59%
Calcium 378mg38%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.