Butternut Squash Lasagna
Butternut Squash Lasagna
A couple of days ago we told you how much we LOVE butternut squash. So I wanted to share this Butternut Squash Lasagna Recipe with you to add to your recipe box! It’s so delicious and I hope your family loves it as much as mine does.
Butternut Squash Lasagna
Ingredients
- 3 pounds of butternut squash: peeled seeded and cut into slices about 1/4 to 1/2 inch thick
- 3 tablespoons of olive oil
- 1/2 teaspoon salt
- For the sauce:
- 1/4 cup of butter
- 6 cloves of garlic minced
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 4 cups of milk
- 1 tablespoon of fresh rosemary
- To assemble dish:
- 9 no-boil lasagna noodles
- 1 1/3 cups of finely shredded Parmesan cheese
- 1 cup of whipping cream
- cooking spray
Instructions
- Preheat oven to 425 degrees F and lightly spray a 15x10 baking dish with cooking spray.
- Place slices of squash in the baking dish, add the oil and 1/2 teaspoon of salt. Stir to coat. Spread squash out into an even layer and roast, uncovered, for 25 to 30 minutes, stirring once. Squash should be tender when done. Remove from oven and reduce temperature to 375 degrees F.
- About 10 minutes before squash is done, go ahead and prepare the sauce.
- In a large saucepan, over medium heat, melt the butter. Add garlic and stir for about 1 minute.
- Stir in the flour and 1/2 teaspoon of salt until well mixed. Gradually add the milk and continue to cook until thickened. Once squash is done, stir in squash and rosemary.
- Spray a 9x13 baking dish with cooking spray and then pour and spread 1 cup of the sauce on the bottom.
- Lay 3 of the lasagna noodles on top to cover and pour 1/3 of the remaining sauce on top. Sprinkle with 1/3 cup of Parmesan cheese. Form 2 more layers, starting with noodles, then sauce and topping with Parmesan cheese.
- Pour the whipping cream evenly over the entire dish and top with the remaining Parmesan cheese.
- Cover lasagna with foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes or until top is lightly browned and edges are bubbly. Let stand for 10 minutes before serving.
Nutrition facts are provided as a courtesy.
Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!
For this Butternut Squash Lasagna Recipe, you do have to peel, seed and slice the squash. So don’t forget about our favorite peeler, the OXO Good Grips Pro Y-Peeler! It will really make things a lot easier. If you haven’t cooked with butternut squash very much, check out how we like to season and prepare it HERE.
Enjoy!
