this is AMAZING!!!!!!!!!!!!!! I’ve made it twice now with CSA butternut squash. I love it but I am not crazy abut the heavy cream topping. it needs something different. I am going to try topping it with a bechamel sauce next time. The cream topping is good that day – but it pretty much disappears/evaporates on left overs and causes it to seem dried out on top.
roasted butternut squash lasagna – recipe from Neely (it might be from her mom)
13” x 9” Baking Pan
3 lbs ( about 9.5 cups) Butternut Squash, chopped into inch cubes (CSA)
3 Tbsp Vegetable Oil
4 cups milk (Whole is best)
2 Tbsp dried rosemary, crumbled
1 Tbsp minced garlic
¼ cup unsalted butter(REAL BUTTER)
4 Tbsp flour
9 sheets NO-BOIL lasagna
1 1/3 c freshly grated parmesan cheese
1 cup heavy cream
½ tsp salt (used for beating with cream)
Salt and Pepper for flavor
Preheat oven to 450°
Toss squash with oil & spread evenly on a baking pan. Roast in oven for 10 minutes & season with salt. Stir & roast another 10-15 minutes or until turning golden.
Bring milk to simmer with rosemary, heat over low heat for 10 minutes. Strain out rosemary.
Cook garlic w/ butter until softened. Stir in flour & cook 3 minutes. Remove from heat and whisk in milk mixture.
Return to heat & simmer approximately 10 minutes or until thick. Add squash to milk mixture and mash together.
Pour 1 cup mixture into GREASED pan. Cover with 3 lasagna sheets. Add more mixture, cover with parmesan cheese -> pasta -> remaining mixture -> parmesan cheese -> pasta
Beat cream w/ salt until soft peaks form. Spread on top of pasta. Sprinkle again with parmesan cheese.
Cover tightly with foil. Bake at 350° for 30 minutes. Remove foil, bake another 10 minutes.
*** WARNING: Milk will boil over, so put a baking sheet underneath pan to avoid burning ***