Butternut Squash Lasagna

Name: Butternut Squash Lasagna
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters butter; 1 kilograms butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices; 59 milliliters all-purpose flour; 1 Tbsp snipped fresh rosemary; 6 cloves garlic, minced; 946 milliliters milk; 3 Tbsps olive oil; 9 no-boil lasagna noodles; 142 grams 1-1/3 cups finely shredded Parmesan cheese; 1 teaspoons salt; 237 milliliters whipping cream

You can never have too many main course recipes, so give Butternut Squash Lasagnan a try. One portion of this dish contains about 14g of protein, 25g of fat, and a total of 444 calories. This recipe serves 10. A mixture of parmesan cheese, butternut squash, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Preheat oven to 425 degrees F. Lightly grease a 15x10x1-inch baking pan.

Equipment you will use

Baking Pan

Oven

Place squash in the prepared baking pan.

Ingredients you will need

Squash

Equipment you will use

Baking Pan

Add oil and 1/2 teaspoon salt; toss gently to coat.

Ingredients you will need

Salt

Cooking Oil

Spread in an even layer. Roast, uncovered, for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temperature to 375 degrees F.

Ingredients you will need

Spread

Squash

Equipment you will use

Oven

Meanwhile, for sauce: In a large saucepan, heat butter over medium heat.

Ingredients you will need

Butter

Sauce

Equipment you will use

Sauce Pan

Add garlic; cook and stir for 1 minute. Stir in flour and 1/2 teaspoon salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.

Ingredients you will need

Rosemary

Garlic

Squash

All Purpose Flour

Milk

Salt

Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. To assemble, spread about 1 cup of the sauce in the the prepared baking dish.

Ingredients you will need

Sauce

Equipment you will use

Baking Pan

Layer three of the noodles in dish.

Ingredients you will need

Pasta

Spread with one-third of the remaining sauce.

Ingredients you will need

Sauce

Sprinkle with 1/3 cup of the Pamesan cheese. Repeat layering noodles, sauce, and Parmesan cheese two more times.

Ingredients you will need

Parmesan

Pasta

Cheese

Sauce

Pour whipping cream evenly over layers in dish.

Ingredients you will need

Whipping Cream

Sprinkle with the remaining 1/3 cup Parmesan cheese.

Ingredients you will need

Parmesan

Cover dish with foil.

Equipment you will use

Aluminum Foil

Bake for 40 minutes. Uncover and bake about 10 minutes more or until edges are bubbly and top is lightly browned.

Equipment you will use

Oven

Let stand for 10 minutes before serving. Makes 8 to 10 servings.

Equipment

Ingredients

Servings:

59milliliters

butter 1kilograms

butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices 59milliliters

all-purpose flour 1Tbsp

snipped fresh rosemary 6cloves

garlic, minced 946milliliters

milk 3Tbsps

olive oil 9

no-boil lasagna noodles 142grams

1-1/3 cups finely shredded Parmesan cheese 1teaspoons

salt 237milliliters

whipping cream

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.