July 30, 2014

rosemary butternut squash lasagna

 Best version of lasagna yet! It was delicious and perfect served with some homemade crusty whole wheat bread.

Servings 6-8
Total Time 1 hour 30 minutes

  • 9 uncooked lasagna noodles
  • 1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4 inch slices removing seeds as you come across them
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt (or kosher)
  • 6 tablespoons all purpose flour
  • 4 cups milk
  • 6 garlic cloves
  • 1 tablespoon minced fresh rosemary
  • 1/4 teaspoon nutmeg
  • 1 1/3-2 cups shredded parmesan cheese


Preheat oven to 425 degrees F.

Lay the sliced squash in a single layer on a parchment paper covered baking sheet (if you don't use parchment paper just make sure to oil both sides of the squash).  Spray the squash with oil (or brush) and sprinkle with salt.  Bake for 15-20 minutes, until tender.  Remove from oven and reduce temp to 375 degrees F.

Cook noodles according to package directions.  Drain and lay flat on a towel not overlapping.

Place flour and 1/2 teaspoon of salt in a large saucepan.  Whisk in the milk.  Bring to a boil, whisking constantly until thickened.  Stir in garlic, rosemary, and nutmeg.  Remove from heat.

In a greased 13" x 9"  baking dish spread 1 cup of sauce.

 Layer 3 noodles, 1/3 cup cheese, 1/3 of the squash, and 1 cup of sauce. 

Repeat layers two more times and sprinkle with remaining cheese.  Bake covered for 40 minutes.  Bake, uncovered, 10 minutes longer or until bubbly and top is lightly browned.

Let stand 10 minutes before serving.


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