Step-by-Step Guide to Make Super Quick Homemade Butternut Squash Lasagna

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash lasagna. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Butternut Squash Lasagna is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Butternut Squash Lasagna is something that I have loved my whole life.

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Pour the water into the skillet and then cover and simmer over medium. During fall, we're all about cooking with butternut squash.

To get started with this recipe, we have to first prepare a few ingredients. You can have butternut squash lasagna using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Lasagna:

1. Make ready 9 cup butternut squash, diced (about 3 lb squash)
2. Get 3 tbsp grapeseed oil (or vegetable, olive oil)
3. Prepare salt
4. Take 4 cup milk
5. Make ready 2 tbsp dried rosemary (or a few sprigs of fresh)
6. Take 1 tbsp minced garlic
7. Take 1/2 stick unsalted butter
8. Take 4 tbsp all-purpose flour
9. Take 9 piece dry no-boil lasagna pasta
10. Make ready 1 33/100 cup freshly grated parmesan
11. Prepare 1 cup heavy cream

If you need a dish hearty enough to feed a hungry family or want to take food to a friend or neighbor, this savory butternut squash lasagna is the perfect choice. Add this creamy, cheesy lasagna to your list of delicious make-ahead casseroles. No one can call this cheesy, creamy butternut squash vegetarian lasagna boring. Creamy white sauce, salty Parmesan, and oozy fontina cheese contrast with the sweetness of roasted butternut squash.

Instructions to make Butternut Squash Lasagna:

1. Preheat oven to 450°F. Oil 2 large shallow baking pans with a tablespoon of oil each.
2. Spread squash on each sheet pan and toss with oil until coated well. Add additional tablespoon of oil if necessary. Roast squash in oven for 10 minutes, then season with salt to taste. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
3. While squash is roasting, in a saucepan bring milk to a simmer with rosemary (dried or fresh along with the sage if using). Heat milk mixture over low heat for 10 minutes, and pour through a sieve into a large pitcher or measuring cup.
4. In a large, heavy saucepan, cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
5. Reduce temperature to 375°F, and butter a 13-by-9-inch baking dish.
6. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely), and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in the same manner, beginning and ending with pasta.
7. In a large mixing bowl beat cream with 1/2 teaspoon salt until it holds soft peaks, and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream.
8. Spray foil with non-stick spray and cover dish with foil, tenting slightly to prevent foil from touching top layer. Bake in middle of oven for 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagna stand for 5 minutes.

No one can call this cheesy, creamy butternut squash vegetarian lasagna boring. Creamy white sauce, salty Parmesan, and oozy fontina cheese contrast with the sweetness of roasted butternut squash. Heat the oil in a large deep frying pan. Add the mushrooms, tomatoes, tomato purée, sugar, thyme, and some salt and freshly ground black pepper. Cook the lasagna noodles according to the package instructions, rinse with cold water and drain.

So that’s going to wrap it up for this exceptional food butternut squash lasagna recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!