Butternut Squash Lasagna Oven Recipe

Butternut Squash Lasagna Oven Recipe



Ingredients needed:

* 3 pounds butternut squash, peeled, seeded, and sliced 1/4 to 1/2 inch thick
* 3 tablespoons of olive oil
* 1/2 teaspoon of salt
* 1/4 cup of butter
* 6 cloves garlic, minced
* 1/4 cup of all-purpose flour
* 1/2 teaspoon of salt
* 4 cups of milk
* 1 tablespoon snipped fresh rosemary
* 9 no-boil lasagna noodles
* 1 1/3 cups finely shredded Parmesan cheese
* 1 cup of whipping cream

Preparation steps:

* Preheat oven to 425 degrees. Lightly grease a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with the 1/2 teaspoon of salt; toss gently to coat. Spread in an even layer. Roast, uncovered, for 25 to 30 minutes or until squash is tender, stirring once.
* Meanwhile, for sauce, in a large saucepan heat butter over medium heat until melted. 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.
* To assemble lasagna, lightly grease a 3-quart rectangular baking dish. Spread about 1 cup of the sauce in the bottom of the prepared baking dish. Top with three of the noodles. Spread 1/3 of the remaining sauce over noodles in dish; sprinkle with 1/3 cup of the Parmesan cheese. Repeat layering noodles, sauce, and Parmesan cheese two more times. Pour whipping cream over layers in dish. Sprinkle with the remaining 1/3 cup Parmesan cheese.
* Cover baking dish with plastic wrap, then with foil. Chill for 2 to 24 hours.
* Preheat oven to 375 degrees. If chilled, remove plastic wrap; re-cover with foil. Bake, covered, for 45 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly and top is lightly browned. Let stand for 10 minutes before serving.

Enjoy