Save on Pinterest

Golden Butternut Squash Lasagna

Total Time

Prep: 55 min. Bake: 40 min. + standing

Makes

12 servings

My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. —Lisa Sheets, Carmel, Indiana
Golden Butternut Squash Lasagna Recipe photo by Taste of Home

Ingredients

  • 1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes
  • 3 tablespoons canola oil
  • 9 lasagna noodles
  • 3-1/2 cups 2% milk
  • 1/4 cup chopped fresh rosemary
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces fontina cheese, thinly sliced
  • 1-1/2 cups grated Parmesan cheese, divided
  • 1/2 cup heavy whipping cream

Directions

  1. Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes.
  2. Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary.
  3. In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce.
  4. Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese.
  5. Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts

1 piece: 353 calories, 20g fat (10g saturated fat), 55mg cholesterol, 559mg sodium, 31g carbohydrate (7g sugars, 4g fiber), 15g protein.

Recommended Video