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Butternut Squash Lasagna Recipe

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This recipe for Butternut Squash Lasagna, by , is from The Ketterhagen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Megan Kuhlmann

Category:
Category:

Ingredients:  
Ingredients:  
1 3-pound butternut squash
3 tbsp olive oil
1/2 tsp salt
1/4 c butter
1 tbsp minced garlic (6 cloves)
1/4 c all-purpose flour
1/2 tsp salt
4 c milk
1 tbsp snipped fresh rosemary
9 no-boil lasagna noodles
1 1/3 c finely shredded Parmesan cheese
1 c whipping cream

Directions:
Directions:
Preheat oven to 425F. Lightly grease a 15x10x1-inch baking pan. Halve squash lengthwise; seed and peel squash. Cut crosswise into 1/4-to1/2- inch slices. Place squash in prepared baking pan. Add oil and 1/2 tsp salt; toss gently to coat. Spread in an even layer, bake uncovered for 25-30 minutes (or until squash is tender), and stir once halfway through baking. Remove from oven. Reduce oven temperature to 375F.

Meanwhile, for sauce, in a large saucepan heat butter over medium heat. Add garlic and cook and stir for 1 minute. Stir in flour and 1/2 tsp salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.

Lightly grease a 3-quart rectangular baking dish. Spread about 1 c of the sauce in the bottom of the prepared baking dish. Layer 1/3 of the lasagna noodles in dish. Spread with 1/3 of the remaining sauce; sprinkle with 1/3 c of the Parmesan cheese. Repeat layers twice. Pour whipping cream evenly over layers in dish. Sprinkle with the remaining 1/3 c Parmesan cheese.

Bake, covered, for 40 minutes. Bake, uncovered, about 10 minutes more or until edges are bubbly and top is lightly brown. Let stand for 10 minutes before serving.

Personal Notes:
Personal Notes:
This vegetarian dish is courtesy of Morgan Gates who makes it nearly each time he visits from college. Its become a family favorite. This dish can be prepped ahead of time and stored for 2-24 hours in the fridge; bake covered for 45 minutes at 375 degrees and then uncovered for an additional 10 minutes.

 

 

 

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