Butternut Squash Lasagna
This is a delicious vegetarian lasagna that is perfect on a cool autumn evening."Please specify either the weight of the squash before preparing, or the volume of it after it's been cut to a specified size. Your "large" squash may not be the same size as mine." - Arfenarf
Yield: 6 Ready in 1 hours, 30 minutes
favorite of 86 people 88 people want to try
|1 largebutternut squash; seeded, peeled, cut into 1/2" pieces|
|1 tablespoonolive oil|
|1 tablespoonmaple syrup|
|0.75 cupgolden raisins|
|0.75 cuppine nuts; toasted at 350 degrees|
|2 tablespoonsunsalted butter|
|8 ouncesMozzarella; grated|
|3 ouncesParmesan cheese; grated|
|9 lasagna noodles; partially cooked|
Butternut Squash Lasagna Preparation
Preheat oven to 400 degrees. Toss squash in olive oil, syrup, and salt. Roast on a baking sheet for 30 minutes, until squash is browned and tender.
Turn oven to 350 degrees. Remove squash and place in a bowl with raisins and pine nuts. Gently toss.
Melt butter in a saucepan over medium-low heat. Whisk in flour and cook roux, whisking, for 3 minutes. Add milk. Bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, for 10 minutes. Remove from heat.
Mix cheeses together.
Spread some of the sauce to lightly coat the bottom of a 13" x 9" baking dish. Cover with 3 pasta sheets, more sauce, 1/2 the squash mixture, and 1/3 the cheese mixture. Add the second layer. Top with the remaining noodles, sauce, and cheese.
Cover baking dish with foil and bake in the middle of oven for 30 minutes. Remove foil and bake until golden and bubbling, 10-15 minutes more. Remove from oven and let sit for 10 minutes before serving.
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