Prep 1 hr
Cook 40 mins
This recipe is from Gourmet magazine (slightly adapted). This makes about 12 small side servings or 6-8 main course servings. This lasagne is very rich so a smaller portion is usually desired.
- 3 lbs butternut squash (diced 1/2-inch cubes)
- 1 tablespoon olive oil
- 4 cups 2% low-fat milk
- 4 tablespoons dried rosemary, crumbled
- 4 minced garlic cloves
- 1⁄4 cup butter
- 4 tablespoons whole wheat flour
- 9 lasagna noodles (no boil is fine)
- 1 1⁄3 cups parmesan cheese (grated)
- 1 cup heavy cream
- Preheat oven to 450°F and oil a shallow baking pan(s).
- Toss the squash with the oil until it is coated well and spread in one layer in pan(s). Roast the squash in the oven for about 10 minutes and season with sea salt. Stir squash and roast 10 minutes more, or until tender and beginning to turn golden.
- While the squash is roasting, in a saucepan bring 2% milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour into a bowl to set aside.
- In a large heavy saucepan cook the garlic in butter over moderately low heat, stirring, until softened. Stir in whole wheat flour and cook the roux, stirring, for a few minutes. Remove the pan from the heat and whisk in milk mixture until smooth. Return the pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste.
- Reduce oven temperature to 375°F and spray a baking dish, (13x9x2).
- Pour 1 cup sauce into baking dish and cover with 3 lasagne 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.
- Beat the 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 lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.
This has been a hit every time I've served it! Offered it as an alternative choice at a dinner alongside "meaty" lasagne, and it was cleaned up! Only change I made: I like the flavor of sage with roasted squash, and I topped the finished casserole with lots of crisp-fried sage leaves, and buttery toasted rosemary walnuts
The whole family loved it! I used whole wheat pasta, low-fat cheese and fat free evaporated milk to make it figure friendly (we are all on weight watchers). We can't wait to make it again, great vegatarian meal too!
totally fabulous. creamy with the wonderful sweet roasted butternut squash flavor. i followed recipe exactly including the whole wheat flour (kids and hubby couldn't tell). on the rosemary, i had a jar of crushed rosemary so i just put in two tablespoons which was perfect.