Butternut Squash Lasagna by 💥Fonte Maze💥 - Musely
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Butternut Squash Lasagna

posted in Food & Drink
04/01/2014
  • Makes 8 to 10 servings.
    Makes 8 to 10 servings.
  • Ingredients:
    3 pounds
    butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices
    3 tablespoons
    olive oil
    1/2 teaspoon salt
    1/4 cup butter
    6 cloves
    garlic, minced
    1/4 cup
    all-purpose flour

  • 1/2 teaspoon
    salt
    4 cups milk
    1 tablespoon
    snipped fresh rosemary
    9 no-boil lasagna noodles
    1 1/3 cups finely shredded Parmesan cheese (5-1/2 oz.)
    1 cup
    whipping cream

  • Preheat oven to 425 degrees F. Lightly grease a 15x10x1-inch baking pan. Place squash in the prepared baking pan. Add oil and 1/2 teaspoon salt; toss gently to coat. Spread in an even layer. Roast, uncovered, for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temperature to

  • 375 degrees F.
    For sauce:

    Meanwhile, in a large saucepan, heat butter over medium heat. 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.

  • Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. To assemble, spread about 1 cup of the sauce in the the prepared baking dish. Layer three of the noodles in dish. Spread with one-third of the remaining sauce. Sprinkle with 1/3 cup of the Pamesan cheese.

  • Repeat layering noodles, sauce, and Parmesan cheese two more times. Pour whipping cream evenly over layers in dish. Sprinkle with the remaining 1/3 cup Parmesan cheese.
    Cover dish with foil. Bake for 40 minutes. Uncover and bake about 10 minutes more or until edges are bubbly and top is lightly

  • lightly browned. Let stand for 10 minutes before serving.

  • Thank You!
    Thank You!

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