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Roasted Butternut Squash Lasagna

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  • Author: Mavis Butterfield



3 pounds {9 cups} butternut squash, seeded, peeled, and chopped into 2″ pieces
3 tablespoons olive oil
4 cups milk
2 tablespoons dried rosemary,
3 cloves garlic, minced
1/4 cup unsalted butter
4 tablespoons flour
9   dry no-boil lasagna pasta sheets
1 1/3 cups {5 oz} Parmesan cheese, grated
1 cup heavy cream
1/2 teaspoon salt, plus extra for seasoning
ground pepper for extra seasoning


Preheat oven to 450F and grease 2 large cookie sheets or use a baking mat.

In a large mixing bowl, toss squash with olive oil until well coated and spread in single layer onto pans. Season with salt and pepper and then roast for 10 minutes, stir and roast an additional 10-15 minutes, or until tender.

Meanwhile, bring milk to a simmer with rosemary in a small saucepan. Cook over low for 10 minutes and pour through a sieve into a large measuring cup.

In a separate large saucepan, cook garlic in butter on medium-low heat, stirring constantly until golden and fragrant. Stir in flour and cook for 3 minutes, again stirring constantly.

Remove pan from heat and whisk in milk mixture until smooth. Return to heat and simmer about 10 minutes or until thick, whisking occasionally. Stir in squash and salt and pepper to taste.

Reduce oven temp to 375F and grease a 9×13 baking dish. Pour 1 cup sauce into baking dish and spread over bottom {it won’t cover bottom completely}.

Lay down 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over the pasta and sprinkle with 1/2 cup of cheese. Repeat, beginning and ending with pasta.

Beat cream and salt with an electric mixture until soft peaks form and spread evenly over top pasta layer, making sure pasta is completely covered.

Sprinkle remaining 1/3 cup cheese over cream. Cover with foil, tenting slightly to prevent foil from touching top layer, and bake for 30 minutes.

Remove foil and bake an additional 10 minutes or until top is golden. Enjoy!