After a less-than-exciting start to my blog this year (a pot of beans?!), I’m hoping to make it up to everyone involved with one of my favorite recipes. I make this butternut squash lasagna at least once a year – usually for a pot luck – and it always goes over well.
My primary complaint with butternut squash in general is that it tastes too sweet. A garlic-rosemary cream sauce and Parmesan cheese make this dish different, lending it more of a savory note than sweet.
Plus, the recipe came from a home cook, so you know that makes it a good one. I appreciate the work fancy chefs do, but this lasagna proves you do not have to be one to dish up a mean dinner at home.
By the way, do these pictures bring to mind an autumn color scheme? I took these right before I brought the lasagna to Thanksgiving dinner. With a couple of slices pre-cut. Because I’m classy.
I may act like I have it together, but I am behind the curve on most things. With the new year, I’m trying to catch up.
Clearing out the old stuff out so the new can settle in. Finding this all takes longer than I had planned. Hoping everything is getting better anyway. Lasagna always helps, no matter the season. Enjoy!
- 9 uncooked lasagna noodles
- 1 medium butternut squash (about 3 pounds), peeled and cut into ¼-inch slices
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 6 tablespoons all-purpose flour
- 4 cups milk
- 6 garlic cloves, minced
- 1 tablespoon minced rosemary
- 1⅓ cups shredded Parmesan cheese
- Boil the lasagna noodles until soft , then drain and lay them flat.. A little bit of olive oil in the boiling water will help the noodles from sticking together.
- In a large bowl, combine the squash, olive oil and ½ teaspoon salt and toss to coat.
- Transfer the squash to a baking sheet and bake at 425 degrees F for 10-15 minutes or until tender. Remove the squash from the oven and reduce the heat to 375 degrees.
- While the squash is baking, you can start the sauce. Place the flour and the remaining ½ teaspoon salt in a large saucepan and gradually whisk in the milk as you bring the mixture to a boil, stirring constantly.
- Cook the sauce, while continuing to stir, 1-2 minutes or until thickened.
- Stir in garlic and rosemary.
- Spread 1 cup of the sauce into a 9 x 13 baking dish coated with cooking spray.
- Layer three noodles over the sauce followed by ⅓ cup cheese and a third of the squash.
- Repeat this sauce - noodles - cheese - squash layer two more times.
- Sprinkle the top with the remaining ⅓ cup cheese.
- Cover and bake the lasagna at 375 degrees F for 40 minutes, then uncover and bake 10 minutes more. The lasagna should be bubbly and the top lightly browned.
- Allow to stand 10 minutes before serving.
The original recipe calls for fresh rosemary, but I've always used dried with fine results.
Although not written in the ingredient list or instructions, I usually salt and pepper my squash. The specks in the photos you see are the black pepper I used.