Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, butternut squash lasagna. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Recipe courtesy of Giada De Laurentiis. Butternut Squash Lasagna Roll Ups with Spinach are made with a creamy butternut-parmesan sauce baked in the oven until melted and hot - trust me, you want these in your life! I will never forget the day my mom came home from the grocery store and promptly announced that she would never, ever cook lasagna again.
Butternut Squash Lasagna is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Butternut Squash Lasagna is something which I’ve loved my whole life. They are nice and they look wonderful.
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:
- Prepare 9 cup butternut squash, diced (about 3 lb squash)
- Make ready 3 tbsp grapeseed oil (or vegetable, olive oil)
- Get salt
- Prepare 4 cup milk
- Make ready 2 tbsp dried rosemary (or a few sprigs of fresh)
- Make ready 1 tbsp minced garlic
- Prepare 1/2 stick unsalted butter
- Get 4 tbsp all-purpose flour
- Get 9 piece dry no-boil lasagna pasta
- Make ready 1 33/100 cup freshly grated parmesan
- Prepare 1 cup heavy cream
It's warm, cheesy, and comforting…awesome for curling up on the couch in front of the TV with your dinner. This Butternut Squash Lasagna may very well go down as my all-time favorite recipe. It's rich, it's creamy, it's loaded with awesome flavor, and it's completely vegetarian. Instead, the lasagna layers are filled butternut squash, spinach, bechamel, and cheese.
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.
The combination is ridiculously cozy and comforting. A mindful butternut squash and spinach lasagna made with thin layers of squash rather than using noodles. This vegetarian casserole is freezer friendly. Creamy roasted butternut squash lasagna with spinach. In this butternut squash lasagna, we're skipping the red sauce and making a luscious white sauce Fresh noodles are used in this butternut squash lasagna, which means there's no need to boil dry.
So that’s going to wrap it up with this special food butternut squash lasagna recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget 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!
