My Awesome Make Ahead Butternut Squash Lasagna
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- 3-pound butternut squash
- 3 Tbsp
- olive oil
- 1/2 tsp
- 1/4 c
- garlic cloves, minced
- 1/4 c
- 1/2 tsp
- 4 c
- 1 tsp
- shipped fresh rosemary
- no-boil lasagna noodles
- 1 1/3 c
- finely shredded parmesan cheese
- 1 c
- whipping cream
1Preheat your oven to 425 and lightly grease a 15 X 10 X 1-inch baking pan and set aside.
2Halve squash lengthwise; seed and peel squash.
3Cut crosswise into 1/4 to 1/2 inch slices and place in the prepared baking pan.
4Add oil and 1/2 teaspoon of salt and toss gently to coat squash. Spread squash in and even layer.
5Place in oven uncovered and bake for 25 to 30 minutes or until squash is tender;stiring once.
6Remove from oven and reduce oven temperature to 375.
7Meanwhile, for the sauce, in a large saucepan, heat butter over medium heat.
8Add garlic; cook and stir for 1 minute.
9Stir in flour and 1/2 teaspoon of salt. Gradually stir in milk and cook and stir until thickened and bubbly. Stir in squash and rosemary.
10Lightly grease a 3-quart retangular baking dish and spread about 1 cup of the sauce in the bottom.
11Layer 3 three of the lasagna noodles in dish and spread 1/3 of the remaining sauce; sprinkle with Parmesan cheese.
12Repeat layering noodles, sauce and cheese two more times.
13Pour cream evenly over layers in dish and sprinkle with the remaining 1/3 cup of Parmesan cheese.
14Cover with foil and place in the oven and bake for 40 minutes.
15Uncover and bake about 10 minutes more or until edges are bubbly and top is lightly browned.
16Remove from oven and let stand for 10 minutes before serving with your favorite meat,seafoof or poultry.