Easy Butternut Squash Lasagna
Butternut squash paired with creamy cheese sauce, pasta, more cheese and bake it till everything is golden and bubbly.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours
- Yield: 10 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Units
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- 1 whole butternut squash (seeded, cut into four pieces)
- 1/4 cup olive oil
- 3 cloves garlic (minced)
- 1/4 cup unsalted butter
- 1/4 cup flour
- 2 1/2 cups milk (2% or whole)
- pinch of nutmeg
- 3/4 tsp pepper
- 1 tsp salt
- 1 cup grated Parmesan cheese
- 1/3 cup grated Romano cheese
- 3 cups shredded mozzarella
- no bake lasagna noodles
Instructions
- Roast the squash. Cut squash in half cross-wise, then cut each half in half again. You will have 4 pieces of squash. Coat each piece with olive oil, sprinkle with salt and pepper. Place face-down on parchment lined baking sheet and roast for 40 minutes at 425 or until tender.
- While the squash cooks, make the cream sauce: Add 1/4 cup butter to a medium sauce pan over medium heat. Once melted, add the garlic, cook for 1 minute, then add 1/4 cup of flour. Whisk to combine, let cook 1 minute, stirring constantly. Reduce heat to medium low and slowly whisk in milk. Cook until sauce begins to thicken and gently bubbles. Turn off heat, add nutmeg, 1/2 tsp salt, 1/4 tsp pepper, 1/3 cup parmesan and 1/3 cup romano. Stir to combine. Set aside.
- Assemble lasagna: start with a layer of cream sauce, then noodles, then squash (scoop the flesh of the squash out of the skin and press/spread with a fork), add mozzarella and extra Parmesan, then repeat. You should end up with 3 layers, ending with mozzarella.
- Bake for 30 minutes at 375 or until cheese is golden and bubbly.
- Enjoy!
Find it online: https://www.figjar.com/easy-butternut-squash-lasagna/