Rosemary Butternut Squash Lasagna

Name: Rosemary Butternut Squash Lasagna
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 kgs medium butternut squash (about , peeled and cut crosswise into 1/4-inch slices; 980 milliliters fat-free milk; 6 Tbsps all-purpose flour; 1 Tbsp minced fresh rosemary; 6 garlic cloves, minced; 9 uncooked whole grain lasagna noodles; 2 Tbsps olive oil; 133 grams shredded Parmesan cheese; 1 teaspoon salt, divided

Rosemary Butternut Squash Lasagna

The recipe Rosemary Butternut Squash Lasagna can be made in approximately 1 hour and 20 minutes. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 8. This main course has 355 calories, 17g of protein, and 9g of fat per serving. It is a reasonably priced recipe for fans of Mediterranean food. Head to the store and pick up butternut squash, olive oil, salt, and a few other things to make it today. Butternut Squash Lasagna, Butternut Squash Lasagna, and Butternut Squash Lasagna are very similar to this recipe.

Instructions

Preheat oven to 425°. Cook noodles according to package directions; drain.

Ingredients you will need

Pasta

Equipment you will use

Oven

In a large bowl, combine squash, oil and 1/2 teaspoon salt; toss to coat.

Ingredients you will need

Squash

Salt

Cooking Oil

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Bowl

Transfer to a 15x10x1-in. baking pan coated with cooking spray.

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Cooking Spray

Equipment you will use

Baking Pan

Bake 10-15 minutes or until tender; remove from oven. Reduce heat to 375°.

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Oven

Place flour and remaining salt in a large saucepan; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Stir in garlic and rosemary.

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Rosemary

Garlic

All Purpose Flour

Milk

Salt

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Sauce Pan

Whisk

Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray.

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Cooking Spray

Sauce

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Baking Pan

Layer with three noodles, 1/3 cup cheese, a third of the squash and 1 cup sauce. Repeat layers twice.

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Pasta

Cheese

Squash

Sauce

Sprinkle with remaining cheese.

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Cheese

Cover and bake 40 minutes. Uncover; bake 10 minutes or until bubbly and top is lightly browned.

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Oven

Let stand 10 minutes before serving.

Equipment

Ingredients

Servings:

1kgs

medium butternut squash (about , peeled and cut crosswise into 1/4-inch slices 980milliliters

fat-free milk 6Tbsps

all-purpose flour 1Tbsp

minced fresh rosemary 6

garlic cloves, minced 9

uncooked whole grain lasagna noodles 2Tbsps

olive oil 133grams

shredded Parmesan cheese 1teaspoon

salt, divided

Recommended wine: Chianti, Montepulciano, Sangiovese

Chianti, Montepulciano, and Sangiovese are great choices for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. One wine you could try is Tenuta di Capraia Chianti Classico. It has 4.6 out of 5 stars and a bottle costs about 18 dollars.

Tenuta di Capraia Chianti Classico

Chianti Classico Tenuta di Capraia is a wine with an optimal complexity and structure. Ruby red color with violet tinges. Intense and rich aroma, vinous, fruit-driven. Pleasant cherry notes, refreshing and well-balanced with hints of integrated vivid tannin.