Rosemary Butternut Squash Lasagna |
|
 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
I came up with this recipe when our garden had an overabundance of butternut squash. This is now our favorite way to use it. Ingredients:
9 uncooked whole grain lasagna noodles |
1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices |
2 tablespoons olive oil |
1 teaspoon salt, divided |
6 tablespoons king arthur unbleached all-purpose flour |
4 cups fat-free milk |
6 garlic cloves, minced |
1 tablespoon minced fresh rosemary |
1-1/3 cups shredded parmesan cheese |
Directions:
1. Preheat oven to 425°. Cook noodles according to package directions; drain.
2. In a large bowl, combine squash, oil and 1/2 teaspoon salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 10-15 minutes or until tender; remove from oven. Reduce heat to 375°.
3. Place flour and remaining salt in a large saucepan; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Stir in garlic and rosemary.
4. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1/3 cup cheese, a third of the squash and 1 cup sauce. Repeat layers twice. Sprinkle with remaining cheese.
5. Cover and bake 40 minutes. Uncover; bake 10 minutes or until bubbly and top is lightly browned. Let stand 10 minutes before serving. Yield: 8 servings.
|
|