Roasted Butternut Squash, Rosemary, and Garlic Lasagna

Name: Roasted Butternut Squash, Rosemary, and Garlic Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 1 Tbsp butter; 2 liters (1/2-inch) cubed peeled butternut squash (about 3 pounds); 2 Tbsps dried rosemary; 946 milliliters fat-free milk, divided; 59 milliliters all-purpose flour; 1 Tbsp minced garlic; 227 grams package precooked lasagna noodles; 85 grams 3/4 cup grated fresh Parmigiano-Reggiano, divided; 2 teaspoons salt, divided; 118 milliliters whipping cream

You can never have too many Mediterranean recipes, so give Roasted Butternut Squash, Rosemary, and Garlic Lasagnan a try. One serving contains 335 calories, 14g of protein, and 10g of fat. This recipe serves 8. A mixture of salt, garlic, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It works well as an affordable main course.

Instructions

Preheat oven to 45

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Oven

Arrange butternut squash in a single layer in a large roasting pan coated with cooking spray. Coat squash with cooking spray.

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Squash

Cooking Spray

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Roasting Pan

Bake at 450 for 25 minutes or until squash is just tender, stirring once. Set aside.

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Squash

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Oven

Lower oven temperature to 35

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Oven

Combine 3 1/2 cups milk and rosemary in a 1-quart glass measuring cup, and microwave at high 5 minutes or until mixture begins to boil.

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Rosemary

Milk

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Measuring Cup

Microwave

Let stand 10 minutes. Strain milk through a fine sieve into a bowl; discard rosemary.

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Rosemary

Milk

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Sieve

Bowl

Lightly spoon all-purpose flour into a dry measuring cup; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine flour and remaining 1/2 cup milk, stirring flour mixture with a whisk until well blended to form a slurry.

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All Purpose Flour

Milk

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Whisk

Melt butter in a large saucepan over medium heat.

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Butter

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Sauce Pan

Add garlic; cook 1 minute or until tender, stirring constantly. Stir in steeped milk, and increase heat to medium-high. Gradually add slurry to pan, stirring constantly with a whisk. Cook 15 minutes or until thick, stirring frequently.

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Garlic

Milk

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Whisk

Frying Pan

Remove from heat; stir in 3/4 teaspoon salt and pepper.

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Salt And Pepper

Combine milk mixture and squash, tossing gently.

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Squash

Milk

Spread about 1 1/2 cups squash mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over squash mixture; top with 2 cups squash mixture and 1/4 cup cheese. Repeat layers once with 3 noodles, 2 cups of squash, and 1/4 cup of cheese. Top with 3 noodles.

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Cooking Spray

Pasta