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How To make Roasted Butternut Squash, Rosemary, and Garlic Lasagne
3 pounds butternut squash -- quartered, seeded,
peeled, and cut into 1/2-inch dice (about 9 1/2 cups) 3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary
crumbled
1 tablespoon minced garlic
1/2 stick unsalted butter :
(1/4 cup)
4 tablespoons all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagne
1 sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: Fresh rosemary sprigs
Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
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.
Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta.
In a bowl with an electric mixer beat cream with 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. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.
Garnish each serving with rosemary.
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Quick squash lasagne
Pasta has my heart like nothing else. My love affair with it was cemented when making stuffed agnolotti, caramelle and everything in between in restaurant kitchens, but it started with something simpler: my mum’s lasagne. This lasagne is something slightly different but still as nostalgic and comforting. It is the quickest I’ve made, ready for the oven in 10 minutes (not the hour it normally takes), yet there is still a rich deep tomato sauce and those crisp, baked edges to fight over.
I don’t pre-cook my lasagne sheets as they cook in the sauce and I like them a little al dente. If you prefer them softer you could use fresh pasta sheets here. This recipe was originally inspired by one of my all- time favourite cooks, Heidi Swanson of 101cookbooks.com.
Recipe from my book: One: Pot Pan Planet
Roasted Sausage and Butternut Squash Recipe
Roasted Chicken Sausage and Butternut Squash will quickly become part of your regular routine – it’s that delicious AND easy to prepare. Sweet, nutty squash and mild chicken sausage are tossed together with olive oil, fresh herbs and garlic, then roasted. So few ingredients, so much deep, rich flavor! Find the recipe here:
Ballerina's Kitchen - Butternut Squash and Spinach Lasagna
Alexandra's rich lasagna will warm up your holiday gatherings. Top with crispy prosciutto, or with parmesan for a meatless version. Here's the recipe:
Roasted Butternut Squash and Spinach Lasagna with Crispy Prosciutto
Ingredients
-----------------
1 medium butternut squash, peeled, seeded, and cubed
3 Tbsp extra virgin olive oil
salt and pepper
6 Tbsp salted butter
4 cloves of garlic
12 fresh sage leaves
2 sprigs rosemary
1/4 c all purpose flour (sub gluten free flour if needed)
2 c whole milk, at room temperature
2 c low sodium chicken broth, at room temperature
1/4 tsp ground nutmeg
1 c shredded fontina cheese
16oz whole milk ricotta, at room temperature
2 c shredded provolone cheese
4 cups fresh baby spinach (4oz)
1 box no boil lasagna noodles (sub gluten free if need be)
4 oz thinly sliced prosciutto, torn (sub 1/2c parm if keeping vegetarian)
Instructions
--------------------
Preheat oven to 375 degrees F. Butter a 9x13 baking dish
On a baking sheet (use 2 if needed), toss the cubed squash with the olive oil, salt, and pepper. Roast in the oven for 30-40 minutes, tossing halfway through, until the squash is fork tender.
Meanwhile, make the sauce. Heat the butter, sage, and rosemary in a large pot over medium heat and cook until the butter starts to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Add the garlic and cook until fragrant, 1 minute. Add the flour and whisk constantly, another minute. Slowly add the milk and broth, whisking until combined. Bring to a gentle boil and cook stirring often until starting to thicken, 3-5 minutes. Season with the nutmeg, salt, and pepper. Stir in the spinach until wilted. Add the cheese and whisk until melted. Remove from the heat.
In a medium bowl, mash the butternut squash until mostly smooth. Stir in the ricotta. Season with salt and pepper.
Spread a small amount of sauce on the bottom of the baking dish. Layer 3-4 lasagna sheets over the sauce. Top the noodles with some of the butternut squash mixture, more sauce, and some of the provolone cheese. Repeat the layers as many times as you desire, ending with the cheese. Top with torn prosciutto (or parmesan) and bake uncovered 40-45 minutes, until the prosciutto is crisp and the cheese has browned slightly. Let stand 10 minutes before serving! Top with the reserved fried herbs. Enjoy!
Music attribution: Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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