Butternut Squash Lasagna


3 lbs Jersey Fresh butternut squash, peeled, seeded, and cut into 1/2-inch dices (about 9 1/2 cups)
3 TB vegetable oil
4 c milk
2 TB dried rosemary
1 TB minced garlic
1/2 stick (1/4 cup) unsalted butter
4 TB all-purpose flour
9 no-boil lasagna pasta sheets
1 1/3 cups grated Parmesan cheese (about 5 oz)
1 cup heavy cream
1/2 tsp salt


30m prep time / 80m cook time

1. Preheat oven to 450 degrees
2. Spray or oil a baking sheet
3. In a large bowl, toss squash with oil until coated and spread on baking sheet. Roast squash for 10 minutes and season with salt. Stir squash and roast 10-15 minutes more or until tender and beginning to turn golden
4. While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat for 10 minutes and pour through a sieve into large bowl, pitcher or measuring cup
5. In a large heavy saucepan, cook garlic in butter over low heat until softened. Stir in flour and cook roux for 3 minutes
6. Whisk in rosemary milk until smooth. Simmer, whisking occasionally, about 10 minutes or until thick
7. Stir in squash and salt and pepper to taste
8. Reduce temp to 375 degrees and butter a baking dish, 13 x 9 x 2
9. Pour 1 cup sauce into baking dish (sauce will not cover the bottom completely) and cover with 3 lasagna sheets
10. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan
11. Make 1 more layer in same manner, beginning and ending with pasta
12. In a bowl with an electric mixer, beat cream with salt until it holds soft peaks. Spread evenly over top pasta layer, making sure pasta is completely covered
13. Sprinkle remaining Parmesan over cream
14. Cover with foil, tenting to prevent foil from touching top layer and bake in middle of oven 30 minutes. Remove foil and bake another 10 or until bubbling and golden
15. Let stand 5 minutes before serving

Recipe adjusted from Epicurious

Jersey Fresh Product(s) Used: Herbs Squash

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