Tasty Tuesday: Butternut Squash Lasagna

March 06, 2018, by Sarah

Hey Friends! Sarah from Foxy's Domestic Side here! So happy to be here and to share the most fantastic vegetarian lasagna recipe ever!


* 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)        - let's be real, no one has time for that, I bought the pre-cut stuff from Costco.
* 3 tablespoons vegetable oil
* 4 cups milk
* 1 tablespoon minced garlic
* 1/2 stick (1/4 cup) unsalted butter
* 4 tablespoons all-purpose flour
* nine 7- by 3 1/2-inch sheets dry no-boil lasagna pasta
* 1 1/3 cups freshly grated Parmesan (about 5 ounces)
* 1 cup heavy cream
* 1/2 teaspoon salt
* 1 jarred spaghetti sauce


Step 1:

Preheat oven to 450°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.

Step 2:

While squash is roasting, in a saucepan bring milk to a simmer. Heat milk mixture over low heat until warm.

Step 3:

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.

Step 4:

Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick.
Stir in squash and salt and pepper to taste.

Note: Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Step 5:

Reduce oven temperature to 375°F and butter a baking dish, 13 by 9 by 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with lasagna
sheets, making sure they do not overlap to much (I ended up breaking them in half to cover completely.  Spread half of remaining sauce over pasta, ½ the
jarred sauce, sprinkle with 1/2 cup Parmesan (or however much you want, cause the more cheese the merrier.  Make 1 more layer in same manner, beginning and ending with pasta.

Step 6:

Here is the weird part, just go with it, and trust me, it's delicious!  In a bowl with an electric mixer beat cream with salt until it holds soft peaks (will sort of look liked whipped cream) and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan (again or however much you want, can never have too much!) over cream.

Step 7:

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 lasagna 10 minutes more, or until top is bubbling and golden.

Let lasagna stand 5 minutes. Enjoy, and try not to eat it all at once!

Variation: When you heat the milk add 2 tablespoons of dried rosemary and simmer for about 10 minutes. Drain through fine mesh sieve and continue with the next steps. I don't do this, as I don't like rosemary, but if you do, try it!

Sorry about the half eaten lasagna, everyone dug in before I could get a picture!

Link up your food posts below!