Butternut Squash Lasagna
Roasted butternut squash tossed in a rosemary cream sauce, topped with oven ready lasagna noodles and ricotta-yogurt topping. Perfect autumn butternut squash lasagna.
Equipment
- 1 9x13 casserole dish
Ingredients
- 12 2 1/2-inch x 9 1/2-inch oven ready lasagna noodles
- 3 lbs. butternut squash, peeled, seeded, and cut into bite-sized pieces about 9-10 cups
- 1 large yellow onion, diced
- 3 tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 cups milk
- 2 tbsp. fresh rosemary, minced or 2 tsp. dried rosemary
- 4 tbsp. butter or 2 oz.
- 2 cloves garlic, minced
- 4 tbsp. all-purpose flour
- 2 cups freshly grated Parmesan, divided
- 1 cup ricotta cheese
- 1 cup plain nonfat Greek yogurt
- 5 sprigs rosemary for garnish
Instructions
- Preheat oven to 450 F. Spray a large baking sheet with cooking spray and prepare a 9x13 casserole dish with cooking spray and set aside.
- Spread the cubed butternut squash and chopped onion out on the baking sheet and toss with 3 tablespoons olive oil. Season with salt and pepper. Roast for approximately 20 to 25 minutes, or until squash is soft and turning golden-brown. Flip with a spatula half way through the baking time. When roasted, remove from oven and set aside. (You can do this step a day or two ahead of time, and refrigerate in an air-tight container.)Reduce oven temp to 375°.
- Meanwhile, bring the milk and rosemary to a simmer in a small sauce pan and keep warm. Do not boil.
- In a larger saucepan, melt the butter with the garlic. Whisk in the flour and cook the roux, stirring for a few minutes over low heat. (This step lets the flour take on a nutty flavor and also helps to create a smooth texture once you start adding the liquid.)
- Slowly whisk the milk mixture into the flour mixture, stirring to eliminate any lumps. Continue to simmer over low heat, whisking occasionally, until thickened. This will take about 7-10 minutes. Stir in the roasted squash and onions and stir well. Set aside.
- To assemble the lasagna, spoon about 1 1/2 cups of the butternut squash sauce in the bottom of the pan. Spread out. Lay three lasagna sheets lengthwise on top of the sauce. Use enough of a fourth piece to fill in the opening on the end. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of grated Parmesan. Repeat the process: noodles, sauce, Parmesan. Then finish with a layer of noodles on top.
- Mix ricotta and yogurt together in a bowl. Spread the ricotta-yogurt mixture evenly over the top of the noodles and cover generously with Parmesan cheese
- Cover tightly with foil, (tent foil if needed so it doesn’t touch the top layer) and bake for 30 minutes. Remove foil and continue to bake for another 10-15 minutes, or until the top layer is bubbly and golden-brown. Remove from oven and allow lasagna to set up for about 10 minutes before cutting and serving.
- Garnish each piece with a sprig of rosemary.
