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Butternut squash lasagna with a rosemary infused sauce

by teetee the gardner

Dig_the_dirt_lasagna.large
Butternut Squash Lasagna

This is a wonderful vegetarian entree. Some of the squash and the rosemary came from my garden. The hardest part is cutting up the squash. Here is the recipe: <br/> <br/>

3 Pounds Butternut Squash, peeled, seeded and cut into 1/2 inch cubes (about 9 cups)
3 tablespoons Vegetable Oil
4 cups Milk
2 tablespoons dried Rosemary
1 tablespoon minced Garlic
1/2 stick Butter
4 tablespoons all-purpose Flour
9  7x3 1/2 inch sheets dry no-boil Lasagna Pasta
1 1/3 cups freshly grated Parmesan
1 cup heavy Cream
1/2 teaspoon Salt
Fresh Rosemary

Squash:
Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.  Toss squash with oil until coated and spread in one layer in pans. Roast squash 10 minutes and season with salt. Stir and roast 10 minutes more or until tender and brown.

Sauce:
In a sauce pan bring milk to a simmer with rosemary. Heat over low heat for 10 minutes, pour through sieve into measuring cup. In a heavy saucepan cook garlic in butter over moderately low heat until softened. Stir in flour and cook roux stirring for 3 minutes. Remove pan from heat and whisk in milk mixture until smooth. Return pan to heat and simmer fro 10 minutes or until thickened whisking occasionally. Stir in squash, salt and pepper. (Sauce may be made 3 days ahead and chilled)

Reduce oven to 375 degrees F. Butter 13x9x2 baking dish. Pour 1 cup sauce into baking dish and spread over bottom of pan. It will not completely cover. Place three sheets of lasagna noodles in bottom of pan making sure they do not touch. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup parmesan. Make another layer the same ending with pasta.

Whip cream with salt to soft peaks. Spread over top and sprinkle with 1/3 cup parmesan. Cover tightly with foil not letting it touch the top. Bake for 30 minutes, remove foil, bake 10 more minutes until bubbling and golden. Let stand 5 minutes and serve with a fresh rosemary garnish.

Serves 6 as main course or 12 as a side dish.

This was inspired by Gourmet December 1995 issue.




Tags

butternut squash lasagna, recipe

comments

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marcydiané commented on 06/01/12
recipe please :) that sounds awesome and we have a butternut squash waiting to be cooked at home!
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FigTree commented on 12/17/09
I will send you the recipe!
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teetee the gardner replied: on 12/17/09
Check out the recipe.!
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teetee the gardner replied: on 01/07/10
WAY TO GO!!!!! This looks amazing.
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dig the dirt editor replied: on 01/08/10

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