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Roasted Butternut Squash, Rosemary, and Garlic Lasagna Recipe

Roasted Butternut Squash, Rosemary, and Garlic Lasagna Recipe

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Roasted Butternut Squash, Rosemary, and Garlic Lasagna

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Ingredients:

Serving

3 lbs butternut squash, quartered, seeded, peeled, and cut into 1/2 inch dice (about 9 1/2 cups)
3 tbsp vegetable oil
4 cups milk
2 tbsp dried rosemary, crumbled
1 tbsp minced garlic
1/4 cup unsalted butter
4 tbsp all-purpose flour
9 sheets dry no-boil lasagna noodles (7x3 1/2 inch)
5 oz freshly grated parmesan cheese (about 1 1/3 cups)
1 cup heavy cream
1/2 tsp salt

Directions:

Preheat oven to 450°F and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375°F and butter a baking dish, 13 by 9 by 2 inches. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.
In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden.
Let lasagna stand 5 minutes. Garnish each serving with rosemary.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	529.53 Kcal (2217 kJ)
Calories from fat	260.49 Kcal
		% Daily Value*
Total Fat	28.94g	45%
Cholesterol	71.79mg	24%
Sodium	642.22mg	27%
Potassium	1121.5mg	24%
Total Carbs	54.05g	18%
Sugars	12.95g	52%
Dietary Fiber	5.19g	21%
Protein	17.3g	35%
Vitamin C	48.9mg	82%
Vitamin A	2.4mg	79%
Iron	2.9mg	16%
Calcium	602.9mg	60%

Amount Per 100 g
Calories	64.72 Kcal (271 kJ)
Calories from fat	31.84 Kcal
		% Daily Value*
Total Fat	3.54g	45%
Cholesterol	8.77mg	24%
Sodium	78.49mg	27%
Potassium	137.07mg	24%
Total Carbs	6.61g	18%
Sugars	1.58g	52%
Dietary Fiber	0.63g	21%
Protein	2.11g	35%
Vitamin C	6mg	82%
Vitamin A	0.3mg	79%
Iron	0.4mg	16%
Calcium	73.7mg	60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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