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My review
Roasted Butternut Squash and Garlic Lasagna
16
ANNARICCIJOHNSON
"This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time."
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Ingredients
2 h 25 m servings 339Original recipe yields 12 servings (1 - 9x13 inch lasagna)
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- US
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Directions
{{model.addEditText}} Print- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
- Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
- Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
- Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.
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Reviews
Read all reviews 132166 Ratings
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Most helpful positive review
11/16/2009
I can't tell you all how good this was!!!! Let's just say that for Thanksgiving I had about 20 different things to eat and this was the only thing that was completely gone. Half the people there...
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11/16/2009
I can't tell you all how good this was!!!! Let's just say that for Thanksgiving I had about 20 different things to eat and this was the only thing that was completely gone. Half the people there...
9/20/2009
This is soooo delicious! I can't stop eating it! I did add a layer of fresh spinach for color but either way it is a great recipie.
1/26/2010
HUGE hit - I was stunned at the reactions of my husband and guests. I omited the whipping cream entirely and didn't miss it. I added fresh basil leaves to each layer.
5/17/2010
WOW! And I thought this lasagna was pretty good the day I made it, but the next day it was amazing! I took some of the suggestions made by others: I added a layer in the center of fresh spinach ...
1/3/2010
Having everything on hand, company in the house, including a vegetarian, and looking for something yummy to make for dinner between Christmas and New Years, this is what I decided on. I've had t...
9/13/2009
This is a pretty good recipe as is. I added nutmeg, but otherwise stuck to the original and it turned out great.
9/29/2009
I loved this dish! My husband (who is a meat-eater) loved this more than me :) I used the other reviewer's suggestion and added spinach and I also added a bit of red pepper to the dish which add...
12/11/2011
I roasted both the garlic and butternut squash and together in the cream sauce they create an incredible flavor. It's luscious! While the squash was roasting in the oven, I put dry noodles in a ...
11/21/2010
Creamy and delicious! I made three layers and used a few more noodles. I also added some fresh spinach to one of the layers, some mozzerella to all layers and on top. SOoooo good! Next time, I w...