Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, butternut squash lasagna. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Butternut Squash Lasagna is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Butternut Squash Lasagna is something which I’ve loved my whole life.
To get started with this particular 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 cook it.
The ingredients needed to make Butternut Squash Lasagna:
- Make ready 9 cup butternut squash, diced (about 3 lb squash)
- Take 3 tbsp grapeseed oil (or vegetable, olive oil)
- Make ready salt
- Make ready 4 cup milk
- Get 2 tbsp dried rosemary (or a few sprigs of fresh)
- Get 1 tbsp minced garlic
- Take 1/2 stick unsalted butter
- Take 4 tbsp all-purpose flour
- Take 9 piece dry no-boil lasagna pasta
- Take 1 33/100 cup freshly grated parmesan
- Make ready 1 cup heavy cream
Steps to make Butternut Squash Lasagna:
- Preheat oven to 450°F. Oil 2 large shallow baking pans with a tablespoon of oil each.
- 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.
- 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.
- 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°F, and butter a 13-by-9-inch baking dish.
- 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.
- 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.
- 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.
So that is going to wrap it up for this exceptional food butternut squash lasagna recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
