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Butternut Squash Lasagna | www.diethood.com
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Roasted Butternut Squash Lasagna

16 16 16
WW Freestyle: 15
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
The combination of sweet roasted squash, creamy bechamel sauce and fresh herbs result in a flavorful and delicious Roasted Butternut Squash Lasagna.
Servings: 8
Calories: 392

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 

  • Preheat oven to 400.
  • Lightly grease a baking sheet and set aside.
  • 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 in the oven for 40 minutes, stirring once or twice, until soft.
  • In the meantime, prepare the sauce.
  • Heat butter over in a large saucepan over medium heat.
  • Add garlic and cook until fragrant, about 1 minute.
  • Whisk in flour.
  • Slowly add milk and season with salt and pepper.
  • Cook and stir frequently until thickened and bubbly, about 8 to 10 minutes.
  • Remove squash from oven and reduce oven temperature to 375.
  • Stir butternut squash, rosemary and chili powder into sauce.
  • Butter a 3-quart casserole dish.
  • Spoon 1/2-cup of the sauce on the bottom of prepared baking dish.
  • Layer three to four of the no-bake noodles on top of sauce.
  • Spread one-third of the sauce on top of the noodles.
  • Sprinkle 1/3 of the Pamesan cheese.
  • Repeat layering noodles, sauce, and Parmesan cheese two more times.
  • Pour whipping cream over entire dish.
  • Sprinkle with remaining Parmesan cheese.
  • Cover dish with foil.
  • Bake for 35 to 40 minutes, or until bubbly.
  • Uncover and continue to bake for 10 more minutes, or until top is lightly browned.
  • Let stand 15 minutes before serving.
  • 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.