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How to Make Roasted Butternut Squash and Garlic Lasagna - A Step-by-Step Guide

Roasted butternut squash and garlic lasagna is a comforting and flavorful vegetarian dish that is perfect for any occasion. This hearty and satisfying lasagna is filled with layers of roasted butternut squash, creamy garlic-infused béchamel sauce, and gooey melted cheese. It's a great way to enjoy the flavors of fall in a classic Italian pasta dish.

The star ingredient of this recipe is the roasted butternut squash, which adds a rich and sweet flavor to the lasagna. The squash is seas...

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Ingredients

  • 3 pounds butternut squash, halved and seeded
  • 3 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ cup unsalted butter
  • 2 tablespoons minced garlic
  • ¼ cup all-purpose flour
  • 1 quart milk
  • salt and ground black pepper to taste
  • 1 cup heavy cream
  • 9 no-cook lasagna noodles
  • 1 ⅓ cups finely grated Parmesan cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 40 mins
  • Additional Time: 15 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 12
  • Yield: 1 9x13-inch lasagna

  • Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
  • Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
  • Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  • Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
  • Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

    • Nutrition

    339 cal.

    • Total Fat: 19g
    • Saturated Fat: 10g
    • Cholesterol: 52mg
    • Sodium: 293mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 10g
    • Vitamin C: 25mg
    • Calcium: 269mg
    • Iron: 2mg
    • Potassium: 591mg

    Categories

    Vegetarian recipes
    Pasta recipes
    Comfort food recipes
    Italian recipes
    Baked recipes